Oven Swiss Steak This is very nice but I think I would prefer a few less tomatoes. I might use fresh tomatoes instead of canned. I also needed to cook this a little longer. I baked about and hour and a half. I would also add a little sour cream with the cheese.
Recipe By : Carol Brown, Midway, Ontario Serving Size : 2 Preparation Time: Categories : Beef Recipes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound boneless beef top round steak 2 tablespoons all-purpose flour 1/2 teaspoon salt 1 tablespoon canola oil 1/4 cup chopped celery 1/4 cup chopped carrot 1 tablespoon chopped onion 1 can (14-1/2 ounces) stewed tomatoes, undrained 1/4 teaspoon Worcestershire sauce 2 tablespoons shredded sharp cheddar cheese Trim beef; cut into two portions and flatten to 1/4-in. thickness. In a large resealable plastic bag, combine flour and salt; add beef and shake to coat. In a small ovenproof skillet, brown beef in oil on both sides. Remove and keep warm. In the drippings, sauté the celery, carrot and onion for 3-4 minutes or until crisp-tender. Add tomatoes and Worcestershire sauce, stirring to loosen browned bits from pan. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Return beef to the pan; spoon some of the vegetable mixture over the top. Cover and bake at 325° for 1 hour or until meat is tender. Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted. Recipe Author: Carol Brown, Midway, Ontario Recipe Source: The Best of Country Cooking 2009 Author Note: This is one of my favorite recipes and I make it often. It is such a delicious flavor and is very easy to make. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
