90′s-style Swiss Steak
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90′s-style Swiss Steak
Times
- Ready Time : 0 min
Servings
Ingredients
- 1-1/2 pounds beef chuck shoulder steaks, cut 1/2 inch thick
- 3 tablespoons all-purpose flour, 1 teaspoon salt
- 1/2 teaspoon 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
Directions
Preparation
1 Cut beef steak into 6 pieces; pound to 1/4 inch thickness. Combine flour, salt and pepper. Lightly coat beef with flour mixture.
2 Heat oil in stockpot over medium heat until hot. Brown beef in batches. Pour off drippings.
3 Return beef to stockpot. 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.
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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