This is a classic recipe I learned from my mother, and it’s become one of my personal favorites. It’s easy to prepare and tasty. Best of all, it’s delicious, so enjoy.
CLASSIC SWISS STEAK
- 2 pound round steak, 1 inch thick
- ¼ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons vegetable oil
- ¼ cup beef broth or water
- 1 onion, chopped
- ½ bell pepper, chopped
- 1 can diced tomatoes
- Salt and pepper to taste
Mix flour, salt and pepper together in a bowl. Cut round steak into 5 or 6 pieces and coat both sides with the flour mixture. Pour oil into skillet, turn on heat to medium, and brown steaks until brown, approximately 7 to 10 minutes per side. Add broth, cover and reduce hit to low. Simmer for 1 hour, adding more broth or water as needed. Turn steaks over, add onions, bell pepper, and canned tomatoes. Season with salt and pepper to taste. Simmer an additional 30 minutes or until vegetables are tender.
Imagine the government telling you how much meat or chicken you could buy, or how much sugar or flour you could have. Strange as it may seem, at one time it actually happened. During WWII, the United States government devised a food rationing program to help insure that every family would have enough to eat. Rosie’s Riveting Recipes gives a glimpse into life on the WW 2 home front. A cookbook and a history lesson in one with more than 180 economical, back-to-basics World WarII ration recipes with short tales of life on the American home front interspersed throughout.
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