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Swiss Steak with Olive Tomato Sauce
Ingredients:
2 lb. round steak, 1 inch thick
1/2 Cup flour
1 1/2 tsp salt
1/2 tsp pepper
3 Tbsp shortening
2 medium onions, sliced
1/2 cup sliced pimento stuffed olives
2 cans (16 oz. each) diced tomatoes
1 tsp. light brown sugar
1/8 tsp. thyme leaves
2 lb. round steak, 1 inch thick
1/2 Cup flour
1 1/2 tsp salt
1/2 tsp pepper
3 Tbsp shortening
2 medium onions, sliced
1/2 cup sliced pimento stuffed olives
2 cans (16 oz. each) diced tomatoes
1 tsp. light brown sugar
1/8 tsp. thyme leaves
Directions:
Cut steak into serving pieces. Combine flour, salt and pepper; pound into steak with tenderizing mallet. Heat shortening in large skillet. Add steak; sauté until well browned on both sides. Arrange in large, shallow baking dish; place onion rings and olives over steak. Combine tomatoes, meat sauce, bay leaf, brown sugar and thyme leaves in saucepan; mix well. Bring to a boil, breaking up tomatoes with back of spoon. Pour over steak; cover. Bake in 350 degree oven for 1 1/2 hours or until steak is fork tender. Skim off excess fat before serving.
Makes 4 Servings
Prep Time: 10 min
Cook Time: 90 min
Cut steak into serving pieces. Combine flour, salt and pepper; pound into steak with tenderizing mallet. Heat shortening in large skillet. Add steak; sauté until well browned on both sides. Arrange in large, shallow baking dish; place onion rings and olives over steak. Combine tomatoes, meat sauce, bay leaf, brown sugar and thyme leaves in saucepan; mix well. Bring to a boil, breaking up tomatoes with back of spoon. Pour over steak; cover. Bake in 350 degree oven for 1 1/2 hours or until steak is fork tender. Skim off excess fat before serving.
Makes 4 Servings
Prep Time: 10 min
Cook Time: 90 min