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Swiss Steak
Serves: 4
2 lb. slice of top round steak (1/2" thick)
flour, as needed
vegetable oil
1 jar (1 lb. 10oz.) spaghetti sauce (or use homemade)
1/2 cup sweet onion, sliced thinly
1/2 cup mushrooms, sliced thinly
1 cup green pepper, sliced into 1/2" strips
Preheat oven to 350 degrees F.
Cut round steak into four equal portions. Pound steak with meat
tenderizer or mallet on each side.
Spread about 1 cup of flour in a edged dish. Dip steak slices in and pat flour into both sides.
In large saute pan, pour enough vegetable oil to just cover bottom of pan. Heat oil just enough so when you place a slice of floured steak in the pan it will sizzle. Brown meat on both sides.
Pour 1/3 of the spaghetti sauce on the bottom of a casserole dish and top with the browned meat. Pour the rest of the jar of spaghetti sauce over steaks. Top with onions, mushrooms and peppers...blending them into the sauce slightly. (It isn't necessary to saute the veggies ahead of time, since they will cook in the sauce)
Place covered casserole (see note) in oven. Bake about 2 hours, turning meat over after the first hour.
NOTE: If you do not have a covered casserole dish, use foil, making sure the foil does not come in contact with the sauce. Foil and any tomato based sauce does not mix and can cause a chemical reaction, resulting in a strange flavor. When storing leftover, cover dish first with plastic wrap, then foil, if desired.
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