The meaty equivalent of our Parmesan Romano Chicken recipe. Very straightforward to make and the meat comes out very tender. Give it a try and let us know what you think!
Baked Swiss Steak
- 1/2 pound boneless round steak;
- 2 tablespoons all-purpose flour, divided;
- 1/2 teaspoon salt;
- 2 tablespoons vegetable oil;
- 1 (14.5 ounce) can stewed tomatoes;
- 1/2 cup chopped carrot;
- 1/4 cup chopped celery;
- 1 tablespoon chopped onion;
- 1/4 teaspoon Worcestershire sauce;
- 2 tablespoons sharp Cheddar cheese.
- Cut meat into two portions; pound to 1/4-in. thickness. Combine 1 tablespoon flour and salt; coat meat on both sides;
- In a skillet, brown meat in oil. Transfer meat to a greased shallow 2-qt. baking dish; set aside;
- To pan drippings, add tomatoes, carrot, celery, onion, Worcestershire sauce and remaining flour. Bring to a boil over medium heat; cook and stir for 2 minutes;
- Pour over meat. Cover and bake at 350 degrees F for 1-1/2 hours or until the meat is tender;
- Sprinkle with cheese; return to the oven until cheese is melted.
- This recipe is from Allrecipes.com
Chop Chop Chop
Slap Chop Chop Chop
We used a casserole to coat the meat in flour & salt
Sear but don’t over cook.
Place in a greased casserole dish
In the same pan, add veggies, sauce and flour. Bring to a boil, cook and stir for 2 minutes
Distribute over meat and put in oven
After 1 and half hours, remove from oven and sprinkle on the cheese. Return to oven to melt the cheese
Mmmmm melted cheeese!
Hopefully you’ll have as colorful a plate as we did. Server and enjoy!
Have you tried out this recipe? Then we’d like to hear from you! Share your thoughts and tips by leaving us a comment! Thanks from TGIAC!