Monthly Archives: October 2015

Swiss Steak

Swiss Steak
1 medium onion, cut into strips
1 medium bell pepper, cut into strips
3 cloves garlic, crushed
2-3 T. oilswiss steak
3 lbs. tenderized round steak
Salt and pepper
28 oz. crushed or pureed tomatoes
½ C. water
1 t. crushed basil
In a Dutch oven, sauté onions, peppers and garlic in oil.  Remove from pan and set aside.  Cut steak into serving-size pieces. Season, to taste, with salt and pepper.  Brown both sides of meat in oil. Add basil, garlic, onion, bell pepper, tomatoes and water over steak and simmer over low heat until meat is tender, about 1½ hours adding water, if necessary to keep meat partially covered. Season, to taste, with additional salt and pepper, if needed.

Hint: Cook this in a slow-cooker, according to manufacturers instructions, on low for a fabulous dinner.

Low heat on a slow cooker is about 200°F and high heat on a slow cooker is about 300°F.

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