Sarah Friedmann’s Swiss Steak

Sarah Friedmann’s Swiss Steak

Authorefkadmin

Yields1 Serving

 1 large The Green Cow round steak, ¼-½ inch thick, bone in optional
 1 large onion, chopped
 34 cloves garlic, minced
 ½ bell pepper, chopped
 ½ cup chopped parsley
 1 8-ounce can tomato sauce
 1 cup water
 1 can beef broth
 Bacon drippings
 1 dash Salt, pepper and flour

1

Trim all flat and connective tissue from steak. Cut into serving size portions. Roll in flour seasoned with salt and pepper. Brown in small amount of bacon drippings or olive oil. When browned on all sides add onion, garlic, bell pepper, parsley, tomato sauce, water, and beef broth. Bake at 350 degrees until meat is fork-tender (about 1-3 hours).

2

A good salad to accompany this dish is a combination of iceberg lettuce, fresh spinach, and leaf lettuce. Slice a small red onion and add to greens. Fry three or four lean slices of bacon till very crisp; drain, then crumble over greens. Reserve 3 tablespoons of bacon drippings; heat these drippings with about ⅓ cup vinegar, 1 teaspoon sugar, salt, and pepper. Pour over greens, toss, and serve immediately.

Serve with baked macaroni and cheese or mashed potatoes.

Ingredients

 1 large The Green Cow round steak, ¼-½ inch thick, bone in optional
 1 large onion, chopped
 34 cloves garlic, minced
 ½ bell pepper, chopped
 ½ cup chopped parsley
 1 8-ounce can tomato sauce
 1 cup water
 1 can beef broth
 Bacon drippings
 1 dash Salt, pepper and flour

Directions

1

Trim all flat and connective tissue from steak. Cut into serving size portions. Roll in flour seasoned with salt and pepper. Brown in small amount of bacon drippings or olive oil. When browned on all sides add onion, garlic, bell pepper, parsley, tomato sauce, water, and beef broth. Bake at 350 degrees until meat is fork-tender (about 1-3 hours).

2

A good salad to accompany this dish is a combination of iceberg lettuce, fresh spinach, and leaf lettuce. Slice a small red onion and add to greens. Fry three or four lean slices of bacon till very crisp; drain, then crumble over greens. Reserve 3 tablespoons of bacon drippings; heat these drippings with about ⅓ cup vinegar, 1 teaspoon sugar, salt, and pepper. Pour over greens, toss, and serve immediately.

Serve with baked macaroni and cheese or mashed potatoes.

Sarah Friedmann’s Swiss Steak
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