Saturday, December 17, 2011

Hoosier Swiss Steak

Photo courtesy Taste of Home
   Swiss steak is usually thought of as a cheap cut of meat, cooked low and slow in a tomato based sauce. My hubby liked to make this in his bachelor days, adding tomatoes to round steak in the slow cooker. 
   This version of Swiss steak already has the meat cut into small pieces but ketchup, salsa and vinegar are substituted for the tomatoes, adding a little kick. The meat turns out very tender and the sauce is a good gravy over the potatoes or pasta. If you want to use the slow cooker, just brown the meat first and toss all the ingredients in the crockpot for 6-7 hours.

Hoosier Swiss steak
1/4 cup flour
1 tsp. salt
1/2 tsp. pepper
1 tsp. paprika
1/2 tsp. garlic powder (optional)
2 lb. beef round steak, tenderized and cut bite sized
1 T. oil
1/2 medium onion, diced
6 baby carrots, sliced in thin strips
3/4 cup water
2 small stalks celery, chopped (or 1/4 tsp. celery seed)
1/2 cup bell pepper (red and/or green), chopped
1/2 cup ketchup
1/4 cup salsa
1 T. cider vinegar
Mashed potatoes or rice, cooked

   In large plastic bag, combine flour, salt, pepper, paprika and garlic powder if using. Shake. Heat oil in skillet over medium heat. Add pieces of beef, a few at a time, to flour mixture, shaking well to coat. Brown meat.
  Combine onion, carrots, water, celery, bell pepper, ketchup, salsa and vinegar in small bowl. Pour over beef, stir and cover. Bring to a boil, reduce heat, cover and simmer 60-70 minutes or until beef is tender. Serve over warm pasta, rice or potatoes. Serves 6.

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