Connie's Swiss Steak

11
Connie Ottman

By
@cottman

Messin' in the kitchen and came up with this recipe. It's a great make-ahead dish. Everyone gave it five stars. It really was yummy. I bet it'll be better the next day. Next time I'm serving it over wide noodles. Let me know how you like it and/or how you adjusted it to your taste. Enjoy:)

Rating:

★★★★★ 1 vote

Comments:
Prep:
15 Min
Cook:
2 Hr
Method:
Bake

Ingredients

  • 3 stalk(s)
    celery, peeled and chopped
  • 1
    onion, peeled and chopped
  • 2
    sweet bellpeppers, 1 small red & orange
  • 2 Tbsp
    corn oil
  • 1 c
    kentucky kernel flour
  • 1 Tbsp
    garlic powder
  • 1 can(s)
    tomatoe sauce, 8 oz.
  • 2
    tomatoes, diced
  • 2 c
    beef stock
  • 1 sprig(s)
    rosemary
  • 1 Tbsp
    horseradish sauce, adjust to your taste.
  • ·
    salt and pepper to taste.
  • 2 lb
    beef top round steak, boneless

How to Make Connie's Swiss Steak

Step-by-Step

  1. Add diced celery, onion and bell peppers to hot oil in skillet and cook until soft. Salt mixture to taste (about 1/2 teaspoon).
  2. Trim fat off steak. Cut into three pieces.
  3. Place steak in plastic bag. Add flour and garlic powder. Pound to tenderize.
  4. Remove celery mixture and place in a casserole dish.
  5. Put steak into skillet and brown.
  6. Place steak on top of cooked veggies in casserole. Top with diced tomatoes.
  7. Put beef stock into skillet and stir in left over drippings.
  8. Mix beef stock, horseradish sauce and tomatoe sauce together and place over steak.
  9. Add rosemary stalk(s). Salt and pepper casserole to taste.
  10. Cook at 320 degrees for two hours.
  11. Enjoy!

Printable Recipe Card

About Connie's Swiss Steak

Course/Dish: Beef Steaks and Chops
Main Ingredient: Beef
Regional Style: American




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