Round steak is simmered
to tender perfection in a savory garlic-tomato sauce with onions,
corn and green bell pepper.
Swiss
Steak
- 3 tablespoons all-purpose
flour
1 teaspoon seasoned salt
3/4 teaspoon lemon pepper
1 1/2 pounds round steak
3 tablespoons vegetable oil
1 (14.5-ounce) can whole tomatoes, undrained
1 medium onion, sliced
1 teaspoon garlic powder
1 tablespoon chopped fresh flat-leaf parsley
1 (11-ounce) can corn, drained
1/2 cup chopped seeded green bell pepper
- Combine flour, seasoned
salt and lemon pepper in a pie pan; dredge steak in the flour
mixture.
- Heat oil in large heavy
skillet until a drop of water sizzles on the oil, add steak and
brown. Add tomatoes and juice, onion, garlic powder and parsley.
Bring to a boil, reduce heat, cover and simmer for about 1 1/2
hours.
- Add corn and green pepper.
Cover and simmer 15 minutes longer. Serve hot.
Makes 5 servings.
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