Swiss Steak ala Nita
|
| serves 4 |
| |
| 1-1/2 lb. | round or sirloin steak cut at least 1 inch thick |
| 1/8 to 1/4 tsp | garlic powder |
| 1/2 tsp | table salt for sprinkling |
| 1/4 tsp | black pepper for sprinkling |
| 1/8 tsp | paprika for sprinkling (optional) |
| 1/2 to 1 cup | self rising flour (white lily or martha white preferred) |
| 1/3 cup | peanut oil or oil for frying plus 2 tablespoon butter (not |
| | margarine |
| 1 large | vidalia or sweet type onion, peeled, chopped |
| 1/2 | sweet bell pepper, cored, seeded and chopped (optional) |
| 1 cup | water |
| 2 can | del monte or good quality chopped or diced tomatoes in tomato juice |
| 1/4 cup | dark brown sugar, packed firm |
| | water or low salt beef broth (if needed) |
| 2 or 3 Tbsp | oil from cooking steak |
| 2 or 3 Tbsp | self-rising flour |
| |
| with the open end of a clean coca-cola or other drink bottle or meat |
| tenderizing tool or edge of a heavy plate, pound or beat meat surface to |
| tenderize it. (the drink bottle works great!) |
| sprinkle to season meat with salt, black pepper, garlic powder, paprika. |
| dip |
| in flour. set aside, but don't stack. |
| heat large seasoned black iron or other skillet for which you have a lid |
| over |
| medium high heat. add oil and butter. |
| gently dip steak in flour again. remove excess and place in hot grease. |
| reduce heat to medium. slide a spatula or turning tool under steak so |
| flour |
| won't adhere to the pan. as soon as steak browns, turn it. after about 45 |
| seconds, lift it again so that it won't adhere to the pan. as soon as |
| steak |
| is brown on both sides, remove it to a rack and allow to drain. |
| |
| remove pan from heat. drain all but about 2 tablespoons of the fat from |
| the |
| pan. (reserve the fat you drained off in case you need it.) |
| place pan back over medium heat. add chopped onion and if desired bell |
| pepper. |
| stir and fry until onion is somewhat translucent. about 5 minutes. remove |
| onion and pepper from pan to a small bowl. |
| put 2 or 3 tablespoon fat in the pan again. heat over medium-low heat. add |
| equal amount of flour. stir in constantly and form a smooth oily paste. |
| stir |
| until medium brown. |
| add 1 cup water, stirring quickly to make a thickened sauce. add the |
| canned |
| tomatoes and dark brown sugar. stir well. add steak. reduce heat to low. |
| cover and cook over low or simmer for about 1 hour or until meat is fork |
| tender (will cut with a fork). add water or low salt beef broth if needed. |
| when meat is tender, add reserved onions and peppers to sauce and cook for |
| another 10 minutes. |
| |
| taste and adjust seasoning. |
| may be placed in a casserole dish, covered and kept warm in 225 degree |
| oven |
| until served. |
| |
| serve with cooked egg noodles or steamed white rice. |
| |
| enjoy! |
| |
| nita holleman |
| |
| -- |
| (ID: 12938) Mirror: rec.food.recipes: Fri, May 2, 2003 |