Country Swiss Steak
Serving Size / Yield
- 1 lb. Boneless beef round steak, cut 1 inch thick
- 2 Tbs. all purpose flour
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 4 oz. spicy fresh sausage, cut into ¾ inch thick slices
- 1 Tbs. cooking oil
- 1 (14 1/2 oz.) can chunky tomatoes with olive oil, garlic, and spices
- 1 small onion, sliced and separated into rings
- 1 tsp. dried thyme, crushed
- 2 C. hot cooked noodles
- 4 fresh thyme sprigs (optional)
Trim fat from meat. Cut meat into 4 serving size pieces. Combine the all purpose flour, salt, and pepper. With the notched side of a meat mallet, lb. flour mixture into both sides of meat. In large skillet brown meat and Bratwurst or sausage on all sides in hot oil. Drain off fat. Add un-drained tomatoes, onion, and dried thyme. Bring to boiling; reduce heat. Cover and simmer over low heat about 1 ¼ hours or till meat is tender. Serve with hot cooked noodles or rice. Sprinkle with thyme sprigs, if desired. Oven directions: Prepare and brown meat and sausage in skillet as in the range top method. Transfer meat to a 2 quart square baking dish. Drain fat from skillet. In the same skillet combine un-drained tomatoes, onion, and thyme. Bring to boiling, scraping up any browned bits. Pour over meat. Cover and bake in a 350 degree oven for 1 to 1 ½ hours or till meat is tender. Serve as above with noodles or rice. Crockery cooker directions: Use a 1 inch thick boneless beef round steak. Trim fat from meat. Cut meat into 4 serving size pieces. Omit flouring and pounding meat. Brown meat and sausage in hot oil in a skillet. In a 3 ½ or 4 quart electric crockery cooker place onion. Sprinkle with thyme, 2 Tbs. quick cooking tapioca, salt, and pepper. Pour un-drained tomatoes over vegetables. Add meat. Cover and cook on low heat setting for 10 to 12 hours. Serve as above with noodles or rice.
Makes 4 servings.