Indiana Swiss Steak
Taste of Home
I entered the Indiana State Beef Contest and won first place with this recipe. A mixture of picante sauce, ketchup, cider vinegar and veggies enhances the tender slices of steak that are served over pasta. I use bow tie pasta, but you could substitute rice.
- Ann Dixon
North Vernon, Indiana
SERVINGS: 6
CATEGORY: Main Dish
METHOD:
TIME: Prep: 20 min. Cook: 1 hour
Ingredients:
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1-1/2 pounds boneless beef top round steak, cut into serving-size pieces
- 1 tablespoon vegetable oil
- 1 medium onion, chopped
- 3/4 cup grated carrot
- 3/4 cup water
- 1/2 cup chopped celery
- 1/2 cup chopped green pepper
- 1/2 cup ketchup
- 1/4 cup picante sauce
- 1 tablespoon cider vinegar
- Hot cooked pasta
Directions:
In a large resealable plastic bag, combine the flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat. In a large skillet, brown beef in oil.
Combine the onion, carrot, water, celery, green pepper, ketchup, picante sauce and vinegar; pour over beef. Bring to a boil. Reduce heat; cover and simmer for 60-75 minutes or until beef is tender. Serve over the pasta. Yield: 6 servings.