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Braised Swiss Steak
2 lb Round steak, cut 1" thick
2 tb Packaged dry bread crumbs
2 ts Salt
1/4 ts Pepper
1 tb Butter or margarine, melted
1 cn Stewed tomatoes
2 md Onions, thinly sliced
1 cl Garlic, crushed
1 tb Worcestershire sauce
Wipe steak with damp paper towels. Combine bread crumbs, salt and pepper.
Sprinkle steak with half the crumb mixture and pound into the steak with a mallot. Repeat on other side.
Cut steak into 6 portions.
Melt butter in large Dutch oven. Add steak; brown on both sides, over medium heat. Add tomatoes, onion, garlic and Worcestershire sauce.
Note: add 1/4 c of chopped celery, if desired…bring to a boil. Reduce heat and simmer, covered, for 2 hrs., or until meat is tender.
Makes 6 servings