Swiss Steak (Paula Deen)
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I saw Paula make this on one of her shows last week and it looked delicious! Well, I tried it and it is delicious, so I decided to post it. Note: The recipe calls for 1 round steak, it is necessary to have this steak cubed (tenderized) by the butcher. I used round steak, and pounded the life out of it, and it turned out fine, but I would recommend following Paula's suggestion and having the butcher do it!
- Ready In:
- 1hr 40mins
- Serves:
- Units:
1
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ingredients
- 1 1⁄2 lbs round steaks
- salt
- pepper
- 1 teaspoon garlic powder
- flour, for dusting
- 1⁄3 cup oil
- 2 garlic cloves, crushed
- 1 (14 1/2 ounce) can diced tomatoes
- water
- 1 medium onion, cut into strips
- 1 medium green pepper, cut into strips
directions
- Cut steak into serving sized pieces. Season, with salt, pepper, and garlic powder. Dust meat with flour.
- In a dutch oven, heat oil and brown both sides of meat. Remove meat and drain excess oil.
- Combine garlic cloves, tomatoes, onion, green pepper and one can full of water. Mix with steak drippings in pan.
- Add steaks and cover. Simmer on low for 1 1/2 hours. Add extra water if needed to cover meat.
- This can also be cooked in slow cooker.
- Enjoy!
MY PRIVATE NOTES
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RECIPE MADE WITH LOVE BY
@Shannon 24
Contributor
@Shannon 24
Contributor
"I saw Paula make this on one of her shows last week and it looked delicious! Well, I tried it and it is delicious, so I decided to post it.
Note: The recipe calls for 1 round steak, it is necessary to have this steak cubed (tenderized) by the butcher. I used round steak, and pounded the life out of it, and it turned out fine, but I would recommend following Paula's suggestion and having the butcher do it!"
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I saw Paula make this on one of her shows last week and it looked delicious! Well, I tried it and it is delicious, so I decided to post it. Note: The recipe calls for 1 round steak, it is necessary to have this steak cubed (tenderized) by the butcher. I used round steak, and pounded the life out of it, and it turned out fine, but I would recommend following Paula's suggestion and having the butcher do it!