Swiss Steak

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  1 reviews
  • 15|min prep time
  • 2|hr|5|min total time
  • 10 ingredients
  • 6 servings

1
1/2-lb beef boneless round, tip or chuck steak, about 3/4 inch thick
3
tablespoons all-purpose flour
1
teaspoon ground mustard
1/2
teaspoon salt
2
tablespoons vegetable oil
1
can (14.5 oz) whole tomatoes, undrained
2
cloves garlic, finely chopped
1
cup water
1
large onion, sliced
1
large bell pepper, sliced

Directions

  1. 1 Cut beef into 6 serving pieces. In small bowl, mix flour, mustard and salt. Sprinkle half of the flour mixture over 1 side of beef; pound in with meat mallet. Turn beef; pound in remaining flour mixture.
  2. 2 In 10-inch skillet, heat oil over medium heat. Cook beef in oil about 15 minutes, turning once, until brown.
  3. 3 Add tomatoes and garlic to skillet, breaking up tomatoes with a fork. Heat to boiling; reduce heat. Cover and simmer about 1 hour 15 minutes, spooning sauce occasionally over beef, until beef is tender.
  4. 4 Add water, onion and bell pepper to skillet. Heat to boiling; reduce heat. Cover and simmer 5 to 8 minutes or until vegetables are tender.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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