Swiss Steak

By á-25010

Ingredients

• 1 1/2-lb beef boneless round, tip or chuck steak, about 3/4 inch thick
• 3 tablespoons all-purpose flour
• 1 teaspoon ground mustard
• 1/2 teaspoon salt
• 2 tablespoons vegetable oil
• 1 can (14.5 oz) whole tomatoes, undrained
• 2 cloves garlic, finely chopped
• 1 cup water
• 1 large onion, sliced
• 1 large bell pepper, sliced

Preparation

Step 1

1 Cut beef into 6 serving pieces. In small bowl, mix flour, mustard and salt. Sprinkle half of the flour mixture over 1 side of beef; pound in with meat mallet. Turn beef; pound in remaining flour mixture.

2 In 10-inch skillet, heat oil over medium heat. Cook beef in oil about 15 minutes, turning once, until brown.

3 Add tomatoes and garlic to skillet, breaking up tomatoes with a fork. Heat to boiling; reduce heat. Cover and simmer about 1 hour 15 minutes, spooning sauce occasionally over beef, until beef is tender.

4 Add water, onion and bell pepper to skillet. Heat to boiling; reduce heat. Cover and simmer 5 to 8 minutes or until vegetables are tender.