Swiss Steak

A great simple recipe for steaks, pork chops or even sausages! "Swissing' was originally a process used in softening textiles - in this case it refers to the tenderizing of the meat by pounding.

Swiss Steak Recipe

INGREDIENTS:

500 grams eye of round steak

1/4 tsp ground black pepper (1.5ml)

1-2 onions, chopped

1/2 green or red pepper, chopped

5 - 6 mushrooms, sliced

2 tbsp olive oil (30ml)

28 ounce can Italian tomatoes, including juices (796ml)

additional salt and pepper to taste

METHOD:

Pound salt and black pepper into steak, using mallet.

Cut steak into fairly large chunks.

Brown meat in oil, turning with tongs to brown all sides.

Add onions, pepper and mushrooms and stir constantly till onions are tender.

Drain excess fat, then add tomatoes.

Chop tomatoes and stir well.

Cover and simmer for 30 - 40 minutes, checking and stirring occasionally.

Uncover and cook, stirring constantly to thicken and reduce sauce.

Variations: Substitute sausage chunks for the steak - do not tenderize. Substitute pork chops for the steak, but do not cut up.

Printer-friendly version

You might also like:


Beef Stroganoff	Barbecued Beef Kebabs	Hearty Beef Stew

Comments powered by Disqus

Custom Search