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Swiss Steak
Swiss Steak
Ingredients:
2-2.5 lbs. cubed steak cut in portion sized pieces
1/4 cup flour
4 tbsp. vegetable oil
1 onion roughly chopped
1 carrot finely diced
1 clove of garlic minced
1 14.5 oz. can tomato puree
Salt and pepper to taste
Season cubed steak with salt and pepper and rub flour on both
sides. Heat a wide shallow pan with the 4 tbsp. of vegetable oil and add the
steak cooking until brown. This will take about 3-5 minutes per side. It only
has to be brown as it will finish cooking in the sauce.
Remove steak from the pan and add onions and carrots and cook until carrots
are beginning to get soft. Add garlic and cook about a minute longer.
Return the steak to the pan moving the onions and carrots on top of the
steak. Add tomato puree and cover. Bring to a simmer and then reduce heat to low
and cook for about 1 to ½ hours.
Hint: I usually transfer all of it to a small roaster and cook on low for
about two hour. It will melt in your
Ingredients:
2-2.5 lbs. cubed steak cut in portion sized pieces
1/4 cup flour
4 tbsp. vegetable oil
1 onion roughly chopped
1 carrot finely diced
1 clove of garlic minced
1 14.5 oz. can tomato puree
Salt and pepper to taste
Season cubed steak with salt and pepper and rub flour on both
sides. Heat a wide shallow pan with the 4 tbsp. of vegetable oil and add the
steak cooking until brown. This will take about 3-5 minutes per side. It only
has to be brown as it will finish cooking in the sauce.
Remove steak from the pan and add onions and carrots and cook until carrots
are beginning to get soft. Add garlic and cook about a minute longer.
Return the steak to the pan moving the onions and carrots on top of the
steak. Add tomato puree and cover. Bring to a simmer and then reduce heat to low
and cook for about 1 to ½ hours.
Hint: I usually transfer all of it to a small roaster and cook on low for
about two hour. It will melt in your