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Swiss Steak
1 1/2 - 2 lb. round steak
2 Tbsp. flour
1 sliced green pepper
1 tsp. salt
1/8 tsp. pepper
2 Tbsp. salad oil
1 large onion, sliced
1 (16 oz.) can tomatoes, cut up
1 stalk celery, thinly sliced
1 Tbsp. thick bottled steak sauce (more like Heinz 57 than Worcestershire)
Cut steak into serving size pieces. Coat with flour, salt and pepper. In large skillet or slow cooking pot with browning unit, brown meat in oil. Pour off excessive fat. In slow cooking pot, combine meat with tomatoes, onion, green pepper and steak sauce. Cover pot and cook on low for 6 to 8 hours or until tender. Thicken juices with additional flour, dissolved in a small amount of water, if desired. Makes 5 or 6 servings.
Serve with mashed potatoes.
“Butter is the great staple article for breakfast & tea among all classes. The idea of restraining children from a liberal use of good fresh butter is exploded, & they almost live upon bread & butter in this city.”
John Pintard (1759-1844)
The most popular beverage in the world is tea, and beer is number two. However, in England and Ireland, beer is the most popular beverage.
