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Swiss Steak

  • 1 round steak (1 1/2 lbs)
  • 3/8 cup flour
  • 3/4 tsp. salt
  • Pepper to taste
  • 1 1/2 to 3 cups of tomatoes or tomato juice or tomato soup
  • 2 to 3 Tbsp. shortening
  • 1 medium onion, chopped
  • 1 stick celery
  • 1/2 green pepper

Wipe steak with a damp cloth. Cut into serving portions. Mix flour with salt and pepper. Pound flour mixture into the steak with a meat -pounder.

Heat shortening in a frying pan. Add onions, celery and green pepper. Cook until golden, stirring two or three times. Remove from the pan and set aside.

Add steak and cook on both sides until golden brown. Return onions, celery, and green pepper to pan. Pour tomatoes over steak, cover and simmer for 20 minutes or until tender. You can add thickening if it is too thin.

  • Gary Lee 5am-9am

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