Swiss Steak (stove Top, Crock-pot Or Oven)
1 1/2 lbs beef round steak, cut 3/4 inch thick
3 tablespoons flour
1 teaspoon salt
1 teaspoon dry mustard
1/4 teaspoon pepper
3 teaspoons garlic powder
2 teaspoons shortening
1 (16 ounce) can tomatoes
1 small onion, sliced
1 stalk celery, sliced
2 medium carrots, sliced
1 tablespoon Worcestershire sauce
1/4 cup red wine
1/4 cup water
hot cooked noodles, mashed potatoes, or hot cooked rice
Stove top directions:
Cut meat into 6 serving pieces.
Combine flour, salt, mustard, pepper, and garlic powder.
Pound 2 T. of the flour mixture into the meat.
Brown the meat in the shortening on both sides.
Drain off excess fat. Add undrained tomatoes, onion, celery, carrots, Worcestershire sauce and cooking wine.
Cover and simmer for 1 1/4 hours or until meat is tender.
Remove meat to a serving platter and keep warm.
Combine 1/4 water and the remaining flour mixture.Stir into tomato mixture until thick and bubbly.
Pass with meat.
Serve meat and sauce with hot cooked noodles, mashed potatoes or rice.
Crock pot directions:
Prepare swiss steak as above except cut meat to fit your crock pot.
After browning meat, transfer to crock pot.
Stir remaining flour into pan drippings in the skillet.
Stir in the remaining ingredients and cook until thick and bubbly.
Pour over meat in the crock pot.
Cook on low for 8 to 10 hours.
Serve with hot cooked noodles, mashed potatoes or rice.
Place meat in a baking dish.
Cover with thickened drippings and veggies as above.
Bake, uncovered, in a 350 degree oven for 1 hour and 20 minutes.
Serve with hot noodles, mashed potatoes or rice.