90's-Style Swiss Steak
Back in the 90's, this classic comfort food was given a new 'look' by serving it over bow tie pasta instead of the traditional egg noodles. However you may prefer to serve this flavorful and tender braised steak and vegetable dish, it's sure to please.
1 1/2 pounds boneless beef round or chuck shoulder steaks, cut 1/2-inch thick
3 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons vegetable oil
3/4 cup finely chopped carrots
3/4 cup finely chopped onion
3/4 cup water
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped celery
1/2 cup prepared picante sauce
1/4 cup ketchup
1 tablespoon distilled white vinegar
2 1/2 cups uncooked bow tie pasta, cooked
- Cut beef steak into 6 pieces; pound to 1/4-inch thickness. Combine flour, salt and pepper. Lightly coat beef with flour mixture.
- Heat oil in Dutch oven over medium heat until hot. Brown beef in batches. Pour off drippings.
- Return beef to Dutch oven. Add remaining ingredients, except pasta; bring to a boil. Reduce heat; cover tightly and simmer 1 1/2 hours or until beef is fork-tender. If sauce becomes too thick, stir in a little water. Serve over pasta.
Makes 6 servings.
Recipe and photograph provided courtesy of the Beef Industry Council.