Monday, April 9, 2012

Swiss Steak

                                  Swiss Steak with peppers and tomatoes

I love just about anything with peppers and tomatoes. As a matter of fact these two consume most of my garden space.
This is how my Mom made this dish, but I'm sure there are other variations. This is a good way to use round steak, it becomes very tender this way. If you really want to smother it in veggies, use 2 peppers and a 29 oz. can of tomatoes.

1whole lean steak (I use roundsteak or sirloin)
1 green bell pepper- cut into rings or strips
1- 15oz can of whole tomatoes- crushed
1- 15oz can of tomato sauce
salt and pepper if you like, but I don't use any for this.

To a 4qt stockpot, add the whole steak and about 2qts. of water. Adding more when necessary.
Boil for about 1 to 1-1/2 hrs. or until the steak becomes fork tender, but not falling apart.
When there is only about 2 inches of broth left in the pot, add the sliced peppers.
Boil for another 10 minutes to cook the peppers.
Add the tomatoes and tomato sauce.
Cook just long enough to thicken the sauce a bit, about 10- 15 min.
Serve over rice or with mashed potatoes.

                             Parboil the steak until it becomes fork tender.

When there is only 2 inches of broth in the pot, add the bell pepper slices. Cook an additional 10-15 minutes.

Add the tomatoes and tomato sauce, and cook a bit longer just to slightly thicken.

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