The Swiss steak supper combines tender beef and vegetables in tangy sauce that melds tomato basil under a cheesy topping. It's quick to put together. Add a salad and warm bread, and you have a complete meal.
Ingredients
- 3 tablespoons all-purpose flour
- 2 pounds boneless beef top round steak, cut into serving-size pieces
- 1/4 cup butter, cubed
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1-1/2 teaspoons salt
- 1/4 teaspoon dried basil
- 1/8 teaspoon pepper
- 1/2 cup chopped green pepper
- 1/2 cup chopped onion
- 1 cup shredded part-skim mozzarella cheese
Directions
- Place flour in a large resealable plastic bag. Add beef, a few pieces at a time, and shake to coat. Remove meat form bag; pound to flatten.
- In a large skillet over medium-high heat, brown steak on both sides in butter. Add the tomatoes, salt, basil and pepper; bring to a boil. Reduce heat; cover and simmer for 45 minutes.
- Add green pepper and onion. Cover and cook 30-45 minutes longer or until meat and vegetables are tender. Sprinkle with cheese; cook for 2 minutes or until melted.
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