Swiss Steak Bh&g Year 1937
- Ready In:
- 1hr 25mins
- 1 lb boneless beef round steak, cut 3/4 inch thick
- 2 tablespoons all-purpose flour
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 tablespoon cooking oil
- 16 ounces diced tomatoes
- 1 small onion, sliced into rings
- 1⁄2 cup sliced celery (one stalk)
- 1⁄2 cup sliced carrot (1 medium)
- 1⁄2 teaspoon dried thyme, crushed between fingers
- Trim fat from meat. Cut into 4 serving size pieces.
- Combine the flour, salt and pepper. With the notched side of a meat mallot, pound flour mixture into meat, both sides.
- In a large skillet brown meat on both sides in hot oil. Drain off fat.
- Add undrained tomatoes, onion, celery, carrot and thyme. Bring to boil, reduce heat. Cover and simmer about 1 1/4 hours or until meat is tender.
- Skim off any fat.
- Serve over rice or noodles.
- Prepare and brown meat in skillet, as above. Transfer meat to a 2 qt baking dish.
- In the same skillet combine undrained tomatoes, onion, celery, carrot and thyme. Bring to a full boil, scraping up any browned bits.
- Pour over meat.
- Cover and bake in a 350 degree oven about 1 hour until tender. Serve over rice or noodles.
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Made tonight for Herb and Spice of the month January 2010 and it was delicious! The herb for this month was thyme (which I love) but it wasn't too strong in this recipe. The only thing I did was used sirloin steak (that's what I had) and added fresh minced garlic. I did add some beef broth while it baked because I wanted enough sauce to serve over mashed potatoes and with the meat in flour it thickened quite nicely. Served over mashed potatoes and I browned the meat then the vegetables and put in the oven. Served over mashed potatoes and added a green salad. Thanks for a delicious recipe.