| Southwestern Swiss Steak
1 1/2 to 2 pound of boneless round or chuck steak, cut 1/2 inch thick and well trimmed
1/2 teaspoon of salt
1/4 teaspoon of pepper
1/4 cup of flour
2 tablespoons of vegetable oil
2 large onions, sliced and separated into rings
1 1/2 to 2 cup of sliced carrots, 1/4 inch thick, as desired
2 garlic cloves, minced
One 16 ounce can of tomatoes, drained and coarsely chopped
1/2 to 1/3 cup of picante sauce, optional
1/2 cup of beef broth
2 tablespoons of chopped cilantro or parsley |
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Cut meat into serving pieces. Sprinkle with salt and pepper. Pound all the flour into meat, using meat mallet. Heat oil in heavy, large skillet. Brown meat in oil on both sides. Arrange the onions, carrots and garlic over meat. Pour tomatoes, picante sauce and beef broth over all. Cover tightly and simmer until meat is fork-tender, 50-60 minutes. (Or do in microwave, following manufacturer's instructions). Remove meat to serving platter. Cook liquid over high heat until reduced and thickened, about 5-7 minutes. Pour over meat; sprinkle with cilantro. Serve with additional picante sauce if desired. Makes 6 servings. *Optional: You may add a bit of chopped green pepper, mushrooms, and the like. |
