Connie's Swiss Steak

★★★★★ 1 Review
cottman avatar
By Connie Ottman
from Orlando, FL

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:)

prep time 15 Min
cook time 2 Hr
method Bake

Ingredients

  • 3 stalk
    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
    tomatoe sauce, 8 oz.
  • 2
    tomatoes, diced
  • 2 c
    beef stock
  • 1 sprig
    rosemary
  • 1 Tbsp
    horseradish sauce, adjust to your taste.
  • salt and pepper to taste.
  • 2 lb
    beef top round steak, boneless
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How To Make

  • 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!
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