Flash-in-the-Pan Swiss Steak

Categories: beef- main dish

Ingredients

• 1/4 cup all-purpose flour
• 1/4 tsp. salt
• 1/8 tsp. ground black pepper
• 1 lb. boneless beef sirloin steak, cut into thin strips
• 3 Tbsp. Wesson Vegetable Oil, divided
• 1 medium onion, sliced
• 1 can (15 oz.) Hunt's Tomato Sauce
• 1 1/4 cups water
• 1 pkg. (1 oz.) dry au jus gravy mix

Directions

1. Combine flour, salt and pepper in large resealable plastic bag. Add steak; seal bag. Shake bag gently to evenly coat steak with the flour mixture; set aside.
2. heat 1 Tbsp. of the oil in large skillet over medium-high heat. Add half of the steak; cook 3 minutes, or until evenly browned, stirring occasionally. Remove steak from skillet, cover to keep warm. Repeat with remaining steak. Add the remaining 2 Tbsp. oil and the onions to same skillet; cook 4 minutes or until onions are tender, stirring frequently.
3. Add tomato sauce, water and dry au jus mix to skillet; stir until well blended, scraping up browned bits from bottom of skillet. Add steak; stir. Bring to a boil. Reduce heat to medium-low, simmer 15 minutes, or until gravy is thickened, stirring occasionally.

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