Swiss Steak Bhg Year 1937 Recipes

SWISS STEAK

Steps:

• Combine flour, 1 tsp salt, and 1/4 tsp pepper.
• Pound into meat.
• In large skillet, brown meat on both sides in hot shortening.
• *Top with onions and tomatoes.
• Cover;cook over low heat 1 1/2 hrs.
• or until tender.
• Add green pepper; cook 15 minutes longer.
• Skim off excess fat.
• Thicken juices, if desired.
• Season to taste.
• *Tooven bake, transfer browned meat to 12 X 7 1/2 X 2 inch baking dish.
• Top with onion and tomatoes.
• Bake, covered at 350 Deg.
• for 1 1/2 hrs.
• Uncover; add green pepper and bake 15 minutes, basting meat occasionally.

SWISS STEAK (BETTY CROCKER 40TH ANNIVERSARY COLLECTION)

Steps:

• Mix flour, mustard and salt (if using). Sprinkle one side of beef steak with half of the flour mixture; pound inches Turn beef and pound in remaining flour mixture.
• Cut beef into 6 serving pieces. Heat oil in skillet until hot. Cook beef over medium heat about 15 minutes, turning once, until brown.
• Add tomatoes, garlic and worcestershire sauce; break up tomatoes. Heat to boiling; reduce heat.
• Cover and simmer 1 1/4 hours or until beef is tender.
• Add water, onion and bell pepper. Heat to boiling; reduce heat.
• Cover and simmer 5 to 8 minutes or until vegetables are tender.

SWISS STEAK BH&G YEAR 1937

Steps:

• Trim fat from meat. Cut into 4 serving size pieces.
• Combine the flour, salt and pepper. With the notched side of a meat mallot, pound flour mixture into meat, both sides.
• In a large skillet brown meat on both sides in hot oil. Drain off fat.
• Add undrained tomatoes, onion, celery, carrot and thyme. Bring to boil, reduce heat. Cover and simmer about 1 1/4 hours or until meat is tender.
• Skim off any fat.
• Serve over rice or noodles.
• Oven directions:
• Prepare and brown meat in skillet, as above. Transfer meat to a 2 qt baking dish.
• In the same skillet combine undrained tomatoes, onion, celery, carrot and thyme. Bring to a full boil, scraping up any browned bits.
• Pour over meat.
• Cover and bake in a 350 degree oven about 1 hour until tender. Serve over rice or noodles.