Swiss Steak Burgundy

Swiss Steak Burgundy
4 servings
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4 servings, round steak, 1/2-inch thick
1 whole tomato, peeled and cut in 8 sections
1 medium onion, sliced
1 cups mushrooms, coarse chopped
1/2 green pepper, cut Julienne style
1 cup burgundy
1 cup water 1 heaping tablespoon fresh parsley, chopped
salt and pepper

Salt and pepper the meat and flour well on both side. Brown quickly on each side in 3tablespoons shortening. Remove from the skillet and put into a roasting pan. Remove the excess fat from the skillet and add the wine and water. Place the rest of the ingredients over the meat and pour in the liquid from the skillet. Cover the roaster and put in a hot oven , 400 degrees F, and cook for 30minutes. Uncover and continue cooking until the meat is tender and most of the liquid evaporated to about half of the original amount. Remove the steak onto a serving platter. Skim the excess fat from the sauce. Adjust the seasoning and divide over each serving of steak. Sprinkle with the chopped parsley and serve.</div>