SWISS STEAK FOR TWO
2 tablespoons all-purpose flour
3/4 teaspoon salt, divided use
1/4 teaspoon pepper
3/4 pound trimmed boneless beef round steak, 1/2-inch thick
2 teaspoons cooking oil
1 (8 ounce) can tomatoes
1 medium green bell pepper, sliced
1 medium onion, sliced
In a resealable plastic bag, combine the flour, 1/4 teaspoon salt and pepper. Cut steak into two pieces; place in a bag and shake to coat.
In a skillet over medium heat, brown steak in oil.
Add tomatoes. Reduce heat; cover and simmer for 40 minutes.
Add green pepper, onion and remaining salt. Cover and simmer until meat is tender, about 30 minutes.
Makes 2 servings
Source: Taste of Home Magazine, November 1996
2 tablespoons all-purpose flour
3/4 teaspoon salt, divided use
1/4 teaspoon pepper
3/4 pound trimmed boneless beef round steak, 1/2-inch thick
2 teaspoons cooking oil
1 (8 ounce) can tomatoes
1 medium green bell pepper, sliced
1 medium onion, sliced
In a resealable plastic bag, combine the flour, 1/4 teaspoon salt and pepper. Cut steak into two pieces; place in a bag and shake to coat.
In a skillet over medium heat, brown steak in oil.
Add tomatoes. Reduce heat; cover and simmer for 40 minutes.
Add green pepper, onion and remaining salt. Cover and simmer until meat is tender, about 30 minutes.
Makes 2 servings
Source: Taste of Home Magazine, November 1996
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