Recipe: Swift Swiss Steak (using cubed steaks and stewed tomatoes)

SWIFT SWISS STEAK

2 tablespoons all-purpose flour
1/2 teaspoon onion salt
1/4 to 1/2 teaspoon ground black pepper
6 beef cubed steaks (about 1 1/2 pounds total)
4 teaspoons oil
1 (14 1/2 ounce) can Hunt's Stewed Tomatoes
1 (8 ounce) can Hunt's Tomato Sauce
1/2 teaspoon dried savory or marjoram, crushed
1 medium green bell pepper, cut into strips
3/4 pound packaged dried noodles, cooked and drained (for serving)

Stir together flour, onion salt, and black pepper in a shallow dish. Dip cubed steaks into flour mixture, coating both sides.

Heat oil in a large skillet over medium heat. Cook steaks, half at a time, in hot oil until brown. Drain off fat. Return all meat to skillet.

Add undrained stewed tomatoes, tomato sauce, and savory to skillet. Bring to boiling; reduce heat. Simmer, covered, for 25 minutes, stirring occasionally.

Add green pepper; cover and simmer for 5 to 7 minutes more or until steaks are done and green pepper is tender.

Transfer steaks to a serving platter, reserving juices; keep warm. Skim fat from juices; pour juices over meat. Serve meat with hot cooked noodles.

Makes 6 servings
From: Recipelink.com
Source: Recipe booklet: Hunt's Simple Meals for Busy Days, Hunts-Wesson Inc., 1995