Title: Speedy Swiss Steak
Categories: Beef Meat
Yield: 4 Servings
| 1 1/2 | lb | ROUND STEAK (1/2" THICK) |
| 3/4 | ts | MEAT TENDERIZER, UNSEASONED |
| 1 | tb | OIL |
| 2 | tb | FLOUR |
| 1 | ts | ONION POWDER |
| 15 | oz | TOMATO SAUCE |
| | | CELERY STALK, CHOPPED |
| 1 | ts | SUGAR |
| 1/8 | ts | GARLIC POWDER |
CUT MEAT INTO SERVING SIZED PIECES. MOISTEN MEAT, LIGHTLY, WITH WATER.
SPRINKLE MEAT WITH TENDERIZER ON EACH SIDE OF THE STEAK; ALLOW TO STAND 10
TO 15 MINUTES. HEAT OIL IN A LARGE SKILLET. SPRINKLE MEAT WITH FLOUR. ADD
MEAT TO HOT OIL AND BROWN 2 TO 3 MINUTES. TURN MEAT AND ADD ONION. COOK 2
TO 3 MINUTES MORE OR UNTIL MEAT IS WELL BROWNED. ADD ALL REMAINING
INGREDIENTS AND REDUCE HEAT. COVER AND SIMMER 30 MINUTES OR UNTIL MEAT IS
TENDER. By fatfree-request@fatfree.com on Jun 16, 1997