- 1/2 cup plus 2 tablespoons all-purpose flour, divided
- 2 teaspoons salt, divided
- 3/4 teaspoon pepper, divided
- 1/2 teaspoon garlic salt
- 2 pounds beef top round steak, cut into serving-size pieces
- 3 tablespoons canola oil
- 2 cups chopped green pepper
- 1 cup chopped celery
- 1 cup chopped onion
- 1 garlic clove, minced
- 2 cans (14-1/2 ounces each) diced tomatoes, undrained
- 1 cup beef broth
- 1 tablespoon reduced-sodium soy sauce
- 1/4 cup cold water
- In a large plastic bag, combine 1/2 cup flour, 1 teaspoon salt, 1/2 teaspoon pepper and garlic salt. Add beef, a few pieces at a time, and shake to coat. Remove meat from bag and pound with a mallet to tenderize.
- In a Dutch oven, brown meat in oil until no longer pink. Add the green pepper, celery and onions; cook and stir for 10 minutes. Add garlic; cook 1 minute longer. Stir in the tomatoes, broth, soy sauce and remaining salt and pepper. Cover and bake at 325° for 2 hours.
- Remove from the oven and return to stovetop. In a small bowl, combine water and remaining flour until smooth; gradually stir into juices. Bring to a boil over medium heat. Cook and stir sauce for 2 minutes or until thickened. Yield: 6-8 servings.
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
Reviews for Old-Fashioned Swiss Steak
"Great flavor! I split the peppers between green & red. I will use a little more flour next time to thicken sauce. Served over whole wheat egg noodles."
"Old Fashioned Swiss SteakThis is excellent. My family loves this dish and thinks the sauce it makes is one of the best they have tasted. I will make this recipe over and over.new cook"