Swiss Steak Recipe
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A tasty, economical entree.
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1 pound slice of beef bottom round, 3/4" - 1" thick
2 tablespoons flour
1 teaspoon garlic powder
1 teaspoon paprika
1 pound onions, sliced into rounds 1/8" - 1/4" thick
2 tablespoons tomato paste, or 1 cup chopped tomatoes
1 cup liquid: stock, wine or water - or a mixture.
1 bay leaf
salt and pepper
:heavy skillet with lid, large enough to hold meat in a single layer
Mix flour, garlic powder, paprika, 1 teaspoon salt and 1/2 teaspoon pepper. Rub into meat on both sides. Heat oil in skillet and brown meat over medium heat.
Remove meat from pan, add onions and cook, stirring, until softened - about 5 minutes. Return meat to pan, nestled into onions. Stir tomato paste or tomatoes into liquid and pour over meat. Add bay leaf, cover and adjust heat to maintain a simmer. Set lid ajar if necessary to prevent boiling.
Cook at a low simmer until meat is fork tender but not falling apart. Taste for seasoning; add salt and pepper as needed. Serve with potatoes, rice, noodles, or etc.
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