Swiss Steak

(from cokerlj’s recipe box)

Took several recipes and combined to come up with how my mother used to make it.

Source: Linda Coker

Categories: Beef

Ingredients

  • 2 pounds round steak or cubed steak, tenderized
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 3/4 cup flour
  • 1/4 cup vegetable oil or bacon drippings
  • 1 large onion, thinly sliced
  • 2 cloves garlic, minced
  • 2 stalks celery, sliced diagonally
  • 1 tablespoon tomato paste (can use whole can but may need to add extra liquid)
  • 1 can petite diced tomatoes
  • 1 6 oz can V-8 Juice
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 2 teaspoons minced parsley
  • 1 tablespoon Worcestershire sauce
  • 1-1/2 cups beef broth
  • 3 carrots peeled and cut into 1/2 inch circles
  • 4 small to medium potatoes peeled and cut into quarters

Directions

  1. Salt and pepper meat. Dredge meat in flour. Brown in oil in deep skillet. Remove to a platter.

  2. Add onions and celery to oil in skillet and cook. When onion starts to get tender add garlic, paprika, oregano, paprika, Worcestershire, parsley and beef broth. Bring to a slow boil/simmer.

  3. Add tomato paste, diced tomatoes and V-8 Juice. Bring to a simmer.

  4. return cutlets to sauce and add carrots and potatoes.

  5. Simmer slowly for 1 to 1 1/2 hours.

  6. Serve with a loaf of sour dough bread.

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