March 13, 2015

Baked Swiss Steak Recipe

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No matter if you're attending the world famous Amelia Concours d'Elegance ( )car show on a pretty day or fighting the snow and ice where you are, this is a family-filling wonderful recipe to try.

I’ve known Sandy Welsh for many years, and in that time, she’s given me several wonderful recipes.  She’s one heck of a good cook!  Thank you, Sandy.
                                                    Jane Marie 

PS  I'm sure Grandmother Peeper or Miss Ella from my Goodbye Lie Trilogy novels has a version of this recipe, but I haven't asked them yet.  I'll add it to the list.’ll need: 

  • 1 pound of boneless sirloin steak or round steak
  • 2 tablespoons all purpose flour for coating meat

For tomato gravy: 

  • 1 or so teaspoons all purpose flour for thickening tomato gravy
  • 1/2 teaspoon salt
  • 2 tablespoons vegetable oil
  • 14 ounce can diced tomatoes with juice (Sandy suggests using Hunt’s petite diced tomatoes)
  • 1/2 cup chopped carrots (Sandy suggests chopping baby carrots because they are sweeter)
  • 1/4 cup chopped celery
  • 1/4 cup chopped onion
  • 1/2 teaspoon Worcestershire sauce

Cut the meat into four serving size pieces. 

Combine flour and salt.  Coat the meat on both sides. 

Brown the meat on both sides in a skillet.  Transfer the meat into a greased, shallow baking dish.  Set aside. 

To skillet drippings, add tomatoes, carrots, celery, onion, Worcestershire sauce and a teaspoon or so of flour for thickening.  Bring to a boil, stirring an additional 2 minutes.  Pour over the meat.

Cover and bake at 350°F for 2 hours or until the meat is tender. 

Serve with or over mashed potatoes, buttered noodles or rice.  Serves 4.  

NOTE:  The tomato and vegetable mixture can easily be doubled for extra gravy. 

reprinted from original website

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