Hometown Recipes For The Holidays/December 2007

Ben's Swiss Steak
Servings Preparation Time Cooking Time Temperature Notes Calories Trans Fat Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
8 The cube steaks will break down and become smaller, but will create a thick, rich gravy. Remove the seeds from the jalapeno chiles for a very mild dish.


INGREDIENTS:
2 cups all-purpose flour 4 pounds cube steak, cut into 8 pieces salt and black pepper
1/3 cup vegetable oil 2 large green bell peppers, chopped one 8-ounce package sliced mushrooms
1 large onion, chopped 2 jalapeno chiles, finely chopped 2 large tomatoes, chopped



1 Place the flour in a 13x9-inch baking dish. Add some of the steak pieces and coat evenly with the flour; shake off the excess. Season lightly with salt and black pepper. Remove to a platter. Repeat with the remaining steak.
2 Heat the oil in a large skillet over medium-high heat. Working in four batches, add 2 pieces of beef and brown for 3 minutes on each side. When browned, transfer to a Dutch oven. Repeat with the remaining pieces of beef. Add additional oil if needed.
3 Add 1 cup water to the pan drippings. Bring to a boil, scraping the bottom and sides of the skillet to loosen browned bits. Pour over the beef. Top with the bell peppers, mushrooms, onion, jalapenos, and tomatoes.
4 Bring to a boil, reduce the heat, cover tightly, and simmer for 1 hour and 45 minutes until very tender when pierced with a fork. Rearrange the cube steak pieces occasionally to keep them from sticking to the bottom of the pan.

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