posted by jimS So Calif 08-18-98 3:47 AM
Swiss Steak
2 large Round Steaks* (cut into serving sized portions)
2 Tbs. Lard (or oil)
1 large Onion (coarsly(chopped)
2 ribs Celery (chopped)
1/2 medium Bell Pepper (chopped)
16 oz. can Stewed Tomatoes
10 oz. can Concentrated Beef Broth
10 oz. can Water (1 soup can full)
8 oz. can Tomato Sauce
4 oz. can Sliced Mushrooms (drained)
1 large Bay Leaf
1/2 tsp. Garlic Powder
1/4 tsp. each Marjoram, Thyme, Sage (crushed)
Pinch of sugar to blend flavors
Salt and Pepper to taste
Flour or Starch as needed (for thickening)
Water as needed
10 oz. Can Concentrated Cream of Mushroom Soup may be added as a thickener instead of the flour or starch.
*NOTE: Any lean beef steak may be used instead of round, such as London broil, flank, chuck or sirloin steak,even venison
or buffalo(Bison).
In a large Dutch oven or stew pot, heat lard(oil) until it is almost smoking.
Brown 3 or 4 pieces of the meat at a time, as the meat is browned transfer it to a plate.
Repeat until all of the meat is browned, set aside until later.
Drain and discard excess grease, leaving 2 Tbs. and the crunchies.
Add onion and celery to the pot and cook until onion is soft and transparent.
Stir in all remaining ingredients (except thickening flour, or soup) bring to a boil .
Reduce heat, simmer for at least 1 hour.
Stir in thickener during the last 10 to 15 minutes of cooking, breaking up any lumps.
SUGGESTION: Serve with Mashed Potatoes and Green Beans.