Meet the Cook: When I prepare this dish for my husband and me (we're retired with two children, both grown, and two grandchildren), I always serve rolls or bread to dip in the sauce. We enjoy it to the last drop! Along with the Swiss steak, we like to have coleslaw or sliced cucumbers mixed with sour cream. -Lorraine Dyda, Rancho Palos Verdes, California
- 2 large carrots, sliced
- 2 tablespoons canola oil, divided
- 1 pound beef top round steak or sirloin steak
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 can (8 ounces) tomato sauce
- 1 teaspoon sugar
- 1/2 teaspoon dried oregano
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1 jar (4-1/2 ounces) sliced mushrooms, drained
- Hot cooked egg noodles
- In a large skillet, saute carrots in 1 tablespoon oil until crisp-tender; remove and set aside. Cut meat into four pieces. Add meat and remaining oil to skillet; cook over medium-high heat until browned on both sides. Add tomatoes, tomato sauce, sugar and oregano; cover and simmer for 1 hour.
- Add the onion, celery, mushrooms and carrots; cover and simmer for 45 minutes or until the meat and vegetables are tender. Thicken if desired. Serve with noodles. Yield: 4 servings.
Originally published as Classic Swiss Steak in Country Woman July/August 1996, p31
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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