SWISS STEAK

2 1/2 lbs top round steak
1/2 cup flour
2-3 TBS olive oil
salt and pepper
1 large onion , chopped
1 large green pepper, chopped
1 cup catsup
1/4 cup water

Cut steak into 3-4 inch pieces. Put 1 piece of steak at a time in a large plastic FREEZER bag. Sprinkle a little water in the bag and close bag making sure most of the air is let out.  Using a mallet pound the meat until thin OR (here's how I do it)...put the steak on a big cutting board and using the edge of a salad plate pound the steak until it is flat and dented. This tenderizes the meat.

Put flour and a dash of salt and pepper in a large plate and mix. Dredge round steak in flour twice and set aside.

Heat oil in a large skillet over medium-high heat. Add meat... don't crowd pan. Brown steak in batches and when browned set aside.

Add onions and peppers to skillet. Cook for 5 minutes, until onions are translucent. Add steak to skillet.

In a bowl add catsup and water. Mix. Pour over steak. Cook with a lid cracked over the skillet until steak is very tender, about 45 minutes.

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