Swiss Steak

Makes 6 servings

Dorothy made this dish in Greenfield in the 1960s. It used up the home-butchered beef Clarence froze and brought when the family moved from Ohio. Adapted from the 1967 Better Homes and Gardens Meat Cookbook, which was Dorothy’s cooking bible in those days.

ingredients

1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 pounds beef round steak, 1 inch thick
2 Tablespoons shortening
1/2 cup onion, chopped
16 ounces canned tomatoes, cut up
2 Tablespoons green pepper, chopped

directions

Top-of-Stove Instructions:

1
Combine flour, salt, and pepper. Pound into meat. In dutch oven, brown meat on both sides in shortening. Top with onion, tomato, and green pepper.
2
Cover, cook over low heat 1 1/2 hours or til tender. Skim off fat; thicken juice and season to taste.

Oven-bake Instructions:

Combine flour, salt, and pepper. Pound into meat. In large skillet, brown meat on both sides in shortening. Transfer browned meat to 12x7 1/2" baking dish. Top with onions and tomatoes. Bake, covered, at 350° for 1 1/2 hours. Uncover, add green pepper, and bake 15 minutes, basting meat occasionally.

NUTRITIONAL INFORMATION PER SERVING:

1
Serving Size 250 g; Calories 400; Total Fat 17.9g; Saturated Fat 6.0g; Cholesterol 127mg; Sodium 290mg; Total Carbohydrates 8.0g; Dietary Fiber 1.3g; Sugars 2.5g; Protein 49.3g
2
Vitamin A 13%; Vitamin C 21%; Calcium 2%; Iron 27%

WEIGHT WATCHERS POINTS PER SERVING:

Source: Dorothy Schwer