*I use a 28 oz. can of whole tomatoes run briefly through the food processor in place of the stock and tomato sauce.
Ingredients
- 2 lb. 3/4" bottom round steak
- 1/2 clove garlic
- ~1/2 cup seasoned flour
- 1/4 cup bacon drippings
- 1/2 cup finely chopped onions
- 1/2 cup finely chopped carrots
- 1/4 cup finely chopped peppers
- 1/4 cup finely chopped celery
- salt and pepper
- 1 cup hot stock*
- 1/2 cup hot tomato sauce*
Directions
Preheat oven to 300F. Rub the steak with the garlic clove; pound as much of the seasoned flour into both sides of the steak as it will hold. Cut into serving pieces or leave whole. Heat the bacon drippings in a large, heavy, oven proof casserole. Sear steak on one side until brown. Turn it over and add the prepared vegetables. Do not allow the vegetables to brown. Season to taste with salt and pepper. Add the stock and tomato sauce. Cover and place in oven 1-1/2 to 2 hours or more. Remove steak to a hot platter. Strain and degrease drippings. Use grease, left over flour and drippings to make gravy. Serve with mashed potatoes.
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Submitted 6/13/05.
Source: Joy of Cooking
Submitted By: anne sanders
qsanders@erols.com
Swiss Steak