Swiss Steak

16 Jan

Serve with mashed potatoes or white rice.


1/2 tsp salt

6 cube steaks

1/2 cup all-purpose flour

1 tsp black pepper

4-1/2 TBSP vegetable oil

1 medium onion, diced

1 medium green bell pepper, diced

1 ( 14.5 oz) can petite diced tomatoes

1 can cola soft drink

1 TBSP beef bouillion granules

2 TBSP tomato paste


Sprinkle salt evenly on both sides of steaks. Combine flour and pepper together in a shallow dish. Dredge steaks in flour mixture. In a large heavy skillet, heat oil over medium high heat; brown steaks 3 minutes on each side; Drain on paper towels. Drain drippings from pan leaving 1 TBSP in skillet. Saute onion and bell pepper in hot skillet 7 minutes or until tender. Add diced tomatoes and next 3 ingredients to skillet. Bring to a boil, and cook, stirring often, 5 minutes or until slightly thickened. Return steaks to skillet; cover and cook over low heat 55 to 60 minutes or until tender.


Serves 4 to 6

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