Delicious swiss steak

1 Servings

Ingredients

Quantity Ingredient
2 pounds Round steak 3/4-1\" thick; cut 3\" X 4\"
½ cup Flour; for dredging
½ teaspoon Salt; for dredging
½ teaspoon Black pepper; for dredging
½ teaspoon Dry mustard; for dredging
½ cup Bacon grease
1 can Stewed tomatoes
1 medium Onion; chopped fine
4 ounces Canned mushrooms; sliced
1 can Beer; (dark beer is best!)
1 tablespoon Worcestershire sauce
½ teaspoon Thyme
2 cups Beef broth
1 tablespoon Brown sugar
Salt & pepper to taste

Directions

Discard any meat fat. Dredge the meat pieces in salted and peppered flour with the dry mustard sprinkled over it. Melt bacon grease in a large skillet and brown meat pieces in bacon grease. Remove meat from skillet.

Set aside. Remove as much of the remaining grease as possible, but leave all the browned flour. Put remaining ingredients in skillet. Add meat. Cook covered about 1 hour. Remove cover and cook down liquid to gravy consistency.

Serving Ideas : Serve with rice, mashed potatoes, or noodles NOTES : This makes a wonderful gravy! I use bacon grease, but it could be made with oil. The recipe is adapted from one that was intended for venison or elk. The original recipe was cooked in the oven or crockpot. I like to cook it on the stovetop so I can monitor the gravy thickness more easily and stir it as needed to prevent sticking. Lou Parris lbparris@... 1/97

Recipe by: Lou Parris

Posted to TNT Recipes Digest by Lou Parris <lbparris@...> on Mar 16, 1998

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