A hearty Swiss steak dish, slow-cooked to perfection with veggies and savory flavors.
2 hours 30 minutes, 6-8 Servings
| ½ C | Flour |
| 1 tsp | Salt |
| ½ tsp | Pepper |
| 2-3 lb | Thin sliced round steak |
| to taste | Vegetable oil |
| 1½ C | Diced carrots |
| 1 C | Chopped onion |
| 1 C | Chopped green pepper |
| 3 Tb | Brown sugar |
| 3 Tb | Worcestershire sauce |
| 2 28-oz cans | Petite diced tomatoes |
| to taste | Salt |
| to taste | Pepper |
| 1. Combine flour (½ C), salt (1 tsp), and pepper (½ tsp). |
| 2. Dredge the round steak (2-3 lb) in the flour mixture. |
| 3. Brown the steaks in vegetable oil (to taste) in a skillet . |
| 4. Transfer the browned steaks to a greased casserole dish with a cover. |
| 5. In the same skillet, add diced carrots (1½ C), chopped onion (1 C), and chopped green pepper (1 C); sauté for a few minutes. |
| 6. Add petite diced tomatoes (2 28-oz cans), brown sugar (3 Tb), Worcestershire sauce (3 Tb), salt, and pepper to taste to the skillet. |
| 7. Bring the mixture to a boil. © FirstPageRecipes.com |
| 8. Pour the mixture over the meat in the casserole dish. |
| 9. Cover the casserole dish and bake at 350 degrees Fahrenheit for 2 to 2½ hours. |
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