Zippy Swiss Steak
Country Extra
- try a FREE ISSUE today!
This recipe has been in my family so long I don't even remember where it came from. Mexican-style food has been a favorite of mine since I was a child. This easy dish is mild, but it can be made hotter if desired.
SERVINGS: 6
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 35 min. Bake: 2 hours
Ingredients:
- 1 large onion, chopped
- 2 garlic cloves, minced
- 4 tablespoons vegetable oil, divided
- 1 can (28 ounces) diced tomatoes, undrained
- 1 can (4 ounces) chopped green chilies
- 2 teaspoons salt, divided
- 3 tablespoons all-purpose flour
- Dash pepper
- 2 pounds boneless round steak (1/2 inch thick)
Directions:
In a saucepan, saute onion and garlic in 2 tablespoons of oil. Add tomatoes, chilies and 1 teaspoon salt. Simmer, uncovered, for 20-25 minutes or until slightly thickened.
Meanwhile, in a shallow bowl, combine flour, pepper and remaining salt. Cut steak into serving-size pieces; dredge in flour mixture. In a skillet, brown steak on both sides in remaining oil. Transfer to an ungreased 13-in. x 9-in. baking dish. Set aside half of the tomato mixture; pour remaining mixture over steak. Cover and bake at 325° for 2 hours or until meat is tender. Heat reserved tomato mixture and serve with steak. Yield: 6 servings.