1. Cut off any excess fat from the steak. On the cutting board, coat meat on one side with half of the flour. With a meat mallet, pound the meat well. Turn the meat over and repeat the flouring and pounding with the mallet on the other side.
2. In a skillet over medium-high heat in hot salad oil, cook meat unti well browned on both sides. Remove meat.
3. To the drippings in skillet, add onions and green pepper and cook, stirring frequently, until onions are lightly browned, about 5 minutes.
4. Add tomato sauce, next 4 ingredients and meat; heat to boiling. Reduce heat to low; cover and simmer about 2 hours or until meat is fork-tender, turning the meat once. To serve, dicard the bay leaf. Serve meat and gravy with mashed potatoes. Could cook in a slow cooker rather than a skillet for 4-5 hours or until tender.
Originally Submitted
1/24/2010
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