Side Pannel
Family-Best Swiss Steak
Ingredients List
- 2 lb Round steak
- 1/4 c All purpose flour
- 2 tb Vegetable oil
- 1 lg Onion; chpd
- 1 c Celery; chpd
- 28 oz Tomato sauce; Canned
- 1 ts Sugar; Or To Taste
- 1 ts Leaf marjoram; crumbled
- 1/4 ts Pepper
Directions
This is such a tasty, homey recipe. A real favorite that I've been making
for 20 years.
Rub steak with flour to coat; brown in vegetable oil; remove; set aside.
Saute onion and celery until soft in same pan; stir in tomato sauce, water,
sugar, marjoram and pepper. Return steak to pan; cover.
Simmer 2 hours or until meat is very tender. Remove to heated serving
platter and keep hot while making gravy.
Let juices stand in pan 1 minute or until fat rises to top; skim all fat.
Reheat gravy to boiling. Cut steak into 1/4" thick slices; serve with
gravy.
for 20 years.
Rub steak with flour to coat; brown in vegetable oil; remove; set aside.
Saute onion and celery until soft in same pan; stir in tomato sauce, water,
sugar, marjoram and pepper. Return steak to pan; cover.
Simmer 2 hours or until meat is very tender. Remove to heated serving
platter and keep hot while making gravy.
Let juices stand in pan 1 minute or until fat rises to top; skim all fat.
Reheat gravy to boiling. Cut steak into 1/4" thick slices; serve with
gravy.
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