connie's swiss steak
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
yield
Ingredients
- 3 stalks celery, peeled and chopped
- 1 - onion, peeled and chopped
- 2 - sweet bellpeppers, 1 small red & orange
- 2 tablespoons corn oil
- 1 cup kentucky kernel flour
- 1 tablespoon garlic powder
- 1 can tomatoe sauce, 8 oz.
- 2 - tomatoes, diced
- 2 cups beef stock
- 1 sprig rosemary
- 1 tablespoon horseradish sauce, adjust to your taste.
- - salt and pepper to taste.
- 2 pounds beef top round steak, boneless
How To Make connie's swiss steak
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Step 1Add diced celery, onion and bell peppers to hot oil in skillet and cook until soft. Salt mixture to taste (about 1/2 teaspoon). -
Step 2Trim fat off steak. Cut into three pieces.
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Step 3Place steak in plastic bag. Add flour and garlic powder. Pound to tenderize.
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Step 4Remove celery mixture and place in a casserole dish.
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Step 5Put steak into skillet and brown.
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Step 6Place steak on top of cooked veggies in casserole. Top with diced tomatoes.
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Step 7Put beef stock into skillet and stir in left over drippings.
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Step 8Mix beef stock, horseradish sauce and tomatoe sauce together and place over steak.
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Step 9Add rosemary stalk(s). Salt and pepper casserole to taste.
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Step 10Cook at 320 degrees for two hours.
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Step 11Enjoy!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
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