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Swiss Pepper Steak |
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Serves: 6 Print this Recipe1 1/2 pounds boneless beef top round steaks or cubed steak 1/4 cup flour 1/2 teaspoon salt 1/4 teaspoon black pepper 2 tablespoons vegetable shortening or oil 2/3 cup water 1 .75-ounce package brown gravy mix 1 14 1/2-ounce can stewed tomatoes 3/4 cup onions chopped 3/4 cup green bell peppers chopped 1/2 cup celery sliced 2 teaspoons thyme dried, crushed Preheat oven to 350°. Trim and cut meat into six serving size pieces. Rub in flour, salt and pepper. If using round steak, tenderize meat by pounding in a crisscross pattern with the cutting edge of a heavy knife. In a large skillet over medium heat, brown meat on both sides in hot shortening or oil. Arrange meat in a single layer in a 13 x 9 x 2-inch baking pan. Drain any excess fat from skillet. In a small bowl, whisk water and gravy mix until smooth. Stir into skillet, loosening browned bits from bottom. Add stewed tomatoes, chopping up with a spoon. Add onion, green pepper, celery and thyme. Bring to a boil, then pour over meat. Cover tightly with foil. Bake for 1 1/4 to 1 1/2 hours or until very tender. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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