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Recipe: 90's Style Swiss Steak
Similar Categories: 90s, Style, Swiss, Steak
'90s-Style Swiss Steak
1 1/2 pounds boneless beef round or chuck shoulder steaks, cut 1/2-inch
thick
3 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons vegetable oil
3/4 cup finely chopped carrots
3/4 cup finely chopped onion
3/4 cup water
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped celery
1/2 cup prepared picante sauce
1/4 cup ketchup
1 tablespoon distilled white vinegar
2 1/2 cups uncooked bow tie pasta, cooked
Cut beef steak into 6 pieces; pound to 1/4-inch thickness. Combine flour,
salt and pepper. Lightly coat beef with flour mixture.
Heat oil in Dutch oven over medium heat until hot. Brown beef in batches.
Pour off drippings.
Return beef to Dutch oven. Add remaining ingredients, except pasta; bring to
a boil. Reduce heat; cover tightly and simmer 1½ hours or until beef is
fork-tender. If sauce becomes too thick, stir in a little water. Serve over
pasta. Makes 6 servings.
1 1/2 pounds boneless beef round or chuck shoulder steaks, cut 1/2-inch
thick
3 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons vegetable oil
3/4 cup finely chopped carrots
3/4 cup finely chopped onion
3/4 cup water
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped celery
1/2 cup prepared picante sauce
1/4 cup ketchup
1 tablespoon distilled white vinegar
2 1/2 cups uncooked bow tie pasta, cooked
Cut beef steak into 6 pieces; pound to 1/4-inch thickness. Combine flour,
salt and pepper. Lightly coat beef with flour mixture.
Heat oil in Dutch oven over medium heat until hot. Brown beef in batches.
Pour off drippings.
Return beef to Dutch oven. Add remaining ingredients, except pasta; bring to
a boil. Reduce heat; cover tightly and simmer 1½ hours or until beef is
fork-tender. If sauce becomes too thick, stir in a little water. Serve over
pasta. Makes 6 servings.
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