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
- 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 canola 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
- 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 with pasta. Yield: 6 servings.
Originally published as Indiana Swiss Steak in Taste of Home October/November 2004, p30
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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