| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Swiss |
Beef, Steak |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Boneless beef round steak, cut 3/4, inch thick |
| 2 |
tb |
All-purpose flour |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1 |
tb |
Cooking oil |
| 1 |
cn |
(14 1.2-oz.) tomatoes, cut up |
| 1 |
sm |
Onion, sliced and separated into rings |
| 1/2 |
c |
Celery, 1 stalk |
| 1/2 |
c |
Sliced carrots, (1 med.) |
| 1/2 |
ts |
Dried thyme, crushed |
| 2 |
c |
Hot cooked noodles or rice |
INSTRUCTIONS
(STOVE TOP VERSION): Trim fat from meat. Cut into 4 serving-size pieces.
Combine flour, salt and pepper. Using the notched side of a meat mallet,
evenly pound the flour mixture into the meat. In a large skillet brown the
meat on both sides in hot oil. Drain off fat. Add undrained tomatoes,
onion, celery, carrot and thyme. Bring to boiling. Reduce heat. Cover and
simmer about 1 1/4 hours or until meat is tender. Skim off fat. Serve with
noodles or rice. Makes 4 servings.
(CROCKPOT VERSION): Trim fat from meat. Cut into 4 serving-size pieces.
Omit flour and pounding meat. Brown the meat on both sides in hot oil. In a
electric crockpot place onion, celery, carrots, sprinkle with thyme, 2
tablespoons quick-cooking tapioca, salt and pepper. Pour undrained tomatoes
over vegetables. Add meat. Cover and cook on low-heat setting for 10 to 12
hours. Serve as above.
(OVEN VERSION): Prepare and brown meat in skillet as directed above for
stove top version. Transfer meat to a 2-quart baking dish. In the same
skillet combine undrained tomatoes, onion, celery, carrot, and thyme. Bring
to boiling, scraping up any browned bits in the pan. Pour over meat. Cover
and bake in a 350 oven about 1 hour or till tender. Serve as above.
Recipe by: BETTER HOMES AND GARDENS MAGAZINE -- SEPTEMBER 1996 Posted to
MC-Recipe Digest V1 #665 by essie49@juno.com (Ethel R Snyder) on Jul 11,
1997
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