NOW FOR THIS DELICIOUS RECIPE:
Swiss Steak
3-1/2” THICK ROUND STEAKS
SALT
PEPPER
SELF-RISING FLOUR
CORN OIL
1 BELL PEPPER (CHOP MED. CHUNKS)
1 LG. ONION (CHOP MED. CHUNKS)
3 CLOVES OF GARLIC (SLICED)
1-14.5 OZ. CAN DICED TOMATOES
WORCESTERSHIRE SAUCE
ONION POWDER
BADIA ROASTED GARLIC POWDER
PAPRIKA
STEAK SEASONING (I USE WEBER STEAK N CHOP)
2 1/2 CUPS BEEF STOCK OR USE A BEEF BOUILLON MIXED IN WATER TO MAKE 2 1/2 CUPS STOCK
Set out the beef for at least 30 minutes before tenderizing. To tenderize: sprinkle with salt and pepper on both sides and lightly dredge in flour. Trim off perimeter fat (so that beef can flatten around edges). Beat very well on both sides until beef begins to break down and flatten. After all, three are tenderized-cut in half. Batter with self-rising flour and brown well on both sides in a pre-heated skillet with oil. Take meat out and add chopped onion and pepper and cook about 3-4 minutes. Add beef back to skillet and sprinkle with all spices and add sauces, tomatoes, and stock. Cover and cook on low for two hours. Serve with mashed potatoes and peas or a vegetable of your choice.
OPTION: Can brown and cook in a Dutch oven and once all items are added slide into a 350 deg. Oven for 2 hours.
OPTION: Can add the browned meat and sautéed veggies along with other ingredients in a baking dish and cover tight with foil and bake at 350 deg. For 2 hours.
CROCKPOT: Prepare meat and veggies then add to a crockpot with remaining ingredients. Cook on low for 8 hours or high for 4 hours.
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