Zippy Swiss Steak
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.
6 ServingsPrep: 35 min. Bake: 2 hours
- 1 large onion, chopped
- 2 garlic cloves, minced
- 4 tablespoons canola 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 beef top round steak (1/2 inch thick)
- 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.
Nutritional Facts: 1 serving (1 each) equals 323 calories, 14 g fat (3 g saturated fat), 85 mg cholesterol, 1,073 mg sodium,