Even though I'm a widow, I still cook for two since I frequently have a friend or grandchild join me for lunch or dinner. This is a hearty main dish that gets great flavor and color from tomatoes, green pepper and onion.—Mildred Stubbs, Rockingham, North Carolina
- 2 tablespoons all-purpose flour
- 3/4 teaspoon salt, divided
- 1/4 teaspoon pepper
- 3/4 pound boneless beef round steak (1/2 inch thick)
- 1 tablespoon vegetable oil
- 1 can (8 ounces) stewed tomatoes
- 1 medium green pepper, sliced
- 1 medium onion, sliced
- In a resealable plastic bag, combine the flour, 1/4 teaspoon salt and pepper. Cut steak into two pieces; place in bag and shake to coat.
- In a skillet over medium heat, brown steak in oil. Add tomatoes. Reduce heat; cover and simmer for 40 minutes. Add green pepper, onion and remaining salt. Cover and simmer until meat is tender, about 30 minutes. Yield: 2 servings.
Originally published as Swiss Steak for Two in Taste of Home October/November 1996, p16
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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