Ingredients Jump to Instructions ↓

  1. 1/2 cup plus 2 tablespoons all-purpose flour, divided

  2. 2 teaspoons salt, divided

  3. 3/4 teaspoon pepper, divided

  4. 1/2 teaspoon garlic salt

  5. 2 pounds beef top round steak, cut into serving-size pieces

  6. 3 tablespoons vegetable oil

  7. 1 garlic clove, minced

  8. 2 cups chopped green pepper

  9. 1 cup chopped celery

  10. 1 cup chopped onion

  11. 2 cans (14-1/2 ounces each ) diced tomatoes, undrained

  12. 1 cup beef broth

  13. 1 tablespoon soy sauce

  14. 1/4 cup cold water

Instructions Jump to Ingredients ↑

  1. In a large plastic bag, combine 1/2 cup flour, 1 teaspoon salt, 1/2 teaspoon pepper and garlic salt. Add beef, a few pieces at a time, and shake to coat. Remove meat from bag and pound with a mallet to tenderize. In a Dutch oven, brown meat in oil until no longer pink. Add the garlic, green pepper, celery and onions; cook and stir for 10 minutes. Stir in the tomatoes, broth, soy sauce and remaining salt and pepper. Cover and bake at 325° for 2 hours. Remove from the oven and return to stovetop. In a small bowl, combine water and remaining flour until smooth; gradually stir into juices. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Serve with Swiss steak. Yield: 6-8 servings. If Cooking for Two: Freeze serving-size portions in airtight containers or freezer bags.


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