Recipe: The Best Swiss Steak
2 garlic cloves, minced
2 onions, sliced
2 green bell peppers, sliced
1 (15 1/2 ounce) can tomatoes
1⁄4 cup flour
fresh ground pepper
2 lbs beef round tip steaks (3/4-inch thick)
3 tablespoons oil
1 cup beef stock or 1 cup broth
Drain tomatoes, reserving the liquid.
Combine flour, 1 teaspoon salt and 1/4 teaspoon pepper.
Cut meat into serving pieces.
Coat steaks with the seasoned flour and pound until slightly flattened.
Heat the oil in a large frying pan over medium heat
Add steaks and cook until browned on both sides, 10 to 12 minutes in all.
Add the garlic, onions, peppers, tomatoes with their liquid, and the broth
Bring to a boil.
Cover and reduce heat, simmer until steaks are tender (about 3 1/2 hours)
Garnish with cut lemon, etcs.