Saucy swiss steak

8 servings

Ingredients

Quantity Ingredient
This was also a favorite dinner of many of the roadside diners as it
Is easily fixed and served. The perfect accompaniment is a scoop of
Vegetables in a side dish and a scoop of mashed potatoes with a pat
Of butter on them.
Makes 8 Servings
2½ pounds Beef Bottom Round Steak, Cut About 2-Inches Thick
3 tablespoons Unbleached Flour
2 tablespoons Butter Or Regular Margarine
½ cup Finely Chopped Onion
½ cup Finely Chopped Green Bell Pepper
¼ cup Finely Chopped Celery
1 each Clove Garlic, Crushed
16 ounces Crushed Tomatoes, 1 Can
1 medium Bay Leaf

Directions

Dredge the steak in the flour. In a large Dutch oven over medium-high heat, melt the butter and add the steak cooking until browned on both sides, about 5 minutes. Remove the steak to a platter. Add the onion, green pepper, celery and garlic to the Dutch oven and cook over medium-high heat 10 minutes, stirring frequently, until tender and light brown. Add the tomatoes with their liquid and the bay leaf and bring to a boil. Return the meat to the Dutch oven and reduce the heat to low. Simmer, covered, for 2 hours or until the meat is for-tender turning the steak over after 1 hour. Remove the steak to a platter and keep warm Over medium-low heat bring the sauce to a simmer and simmer, uncovered, about 10 minutes, stirring occasionally, until the sauce thickens slightly. Discard the bay leaf. Slice the meat and pour the sauce over the meat before serving.

From The Redbook Magazine January 1986

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