SWISS STEAK

prep time:: 15 min ., COOK 1 HR 50 MIN.

Serves: 6

Raven

ingredients

1 1/2 LB BEEF BONELESS ROUND, TIP OR CHUCK STEAK, ABOUT 3/4 INCH THICK
3 TBSP FLOUR (YOUR CHOICE)
1 TSP GROUND MUSTARD
1/2 TSP SALT
2 TBSP OIL
1 CAN (14.5OZ) WHOLE TOMATOES, UNDRAINED
2 CLOVES GARLIC, FINELY CHOPPED
1 CUP WATER
1 LG ONION, SLICED
1 LG BELL PEPPER, SLICED

directions

1
1) BUT BEEF INTO 6 SERVING PIECES. IN SMALL BOWL, MIX FLOUR, MUSTARD AND SALT. SPRINKLE HALF OF FLOUR MIXTURE OVER 1 SIDE OF BEEF; POUND IN WITH MEAT MALLET. TURN BEEF; POUND IN REMAINING FLOUR MIXTURE.
2
2) IN 10-INCH SLIKKET, HEAT OIL OVER MEDIUM HEAT. COOK BEEF IN OIL ABOUT 15 MIN., TURNING ONCE, UNTIL BROWN.
3
3) ADD TOMATOES AND GARLIC TO SKILLET, BREAKING UP TOMATOES WITH A FORK. HEAT TO BOILING; REDUCE HEAT. COVER AND SIMMER ABOUT 1 HOUR 15 MIN. SPOONING SAUCE OCCASIONALLY OVER BEEF, UNTIL BEEF IS TENDER.
4
4) ADD WATER, ONION AND BELL PEPPER TO SKILLET. HEAT TO BOILING; REDUCE HEAT. COVER AND SIMMER 5 TO 8 MINUTES OR UNTIL VEGETABLES ARE TENDER.

SLOW COOKER DIRECTIONS

OMIT WATER. CUT BEEF INTO 6 SERVING PIECES. IN SMALL BOWL, MIX FLOUR, MUSTARD AND SALT; COAT BEEF(DO NOT POUND IN). IN 10-INCH SKILLET, HEAT OIL OVER MEDIUM HEAT. COOK BEEF IN OIL ABOUT 15 MINUTES,TURNING ONCE, UNTIL BROWN. PLACE BEEF IN 3 1/2 TO 6 QUART SLOW COOKER. TOP WITH ONION AND BELL PEPPER. MIX TOMATOES AND GARLIC; POUR OVER BEEF AND VEGETABLES. COVER AND COOK ON LOW HEAT SETTING 7 TO 9 HOURS.