Yankee Plus Dec 2015
TABLE OF CONTENTS
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- Swiss Steak
- Serves 8.
- 1 cup all-purpose flour
- 1 tsp. Salt
- 1/4 tsp. Leaf thyme
- 1 tsp. Marjoram
- 1/2 tsp. Freshly ground black pepper
- 1/2 tsp. Monosodium glutamate
- 4 lbs. Round steak, 2 1/2 inches thick
- 1 (8-oz.) can tomato sauce
- 1 cup tomato ketchup
- 1 cup beef consommé
- 1/2 tsp. Oregano
- 1/2 stick butter
- 2 tbls. Melted beef suet or vegetable oil
- 1 bay leaf
- 2 large onions, sliced thin
- 1 (8-oz.) can mushrooms
- 2 tbls. Chopped parsley
Instructions:1. Combine flour, salt, thyme, marjoram, pepper and monosodium glutamate.
Divide into 2 equal portions. Spread one portion over steak and pound it
into steak with a meat hammer or edge of a heavy plate until flour is taken
up. Turn steak. Spread the other portion on the steak and pound until all
flour is taken up.
2. Combine tomato sauce, ketchup, consommé, oregano and butter and heat
until butter is melted.
3. Brown steak on both sides in the beef suet or vegetable oil in a Dutch
oven. Add bay leaf. Cover with the sliced onions. Pour heated sauce over
steak. Cover lightly.
4. Bake at 350-375 degrees for 2 1/2 to 3 hours until meat is done. Drain
the mushrooms and add to steak pot 1/4 hour before steak is done.
5. Serve with buttered noodles, fluffy rice or mashed potatoes. Garnish with
chopped parsley. A medium can of green peas, well drained, may be
substituted for the mushrooms.