Friday, January 8, 2010

Swiss Pepper Steak


This is a freezer recipe I tried out recently. It's something you can make ahead and freeze, to pull out when you need it. We enjoyed it!

Swiss Pepper Steak
2 lbs round steak, ½” thick cut
¼ cup flour
½ tsp salt
¼ tsp pepper
2 tbsp oil
½ cup green pepper, thinly sliced
1 ¼ cup onion, minced
1 16-oz can tomatoes
1 tsp salt
¼ tsp pepper
Cut steak into 8 individual pieces, using a fork to pierce each side of each piece. In a small bowl, combine flour, ½ tsp salt and ¼ tsp pepper. Top one side of the steak pieces with half this mixture, then use a meat mallet to pound the flour mixture into the steak. Flip the pieces over and repeat.
In large skillet, heat oil and brown meat for about 15 minutes, turning frequently. Reduce heat to a simmer, cover skillet and allow to simmer for 1 hour, adding small amounts of water as needed.
In a separate bowl, combine green pepper, onion, tomatoes, salt and ¼ tsp pepper, mixing well. Add to skillet, cover and simmer for an additional 15 minutes. Divide skillet contents in half (including tomato sauce mixture), and place in 8×8 freezer containers – foil is best so you can reheat right in container. Allow to cool, seal and label with cooking instructions.

On cooking day: Place thawed steak in 400 degree oven. Remove lid and bake for 30-40 minutes or until steak is tender. Serve with rice or noodles.

* I put mine in the crock pot on low for about 5 hours. It was nice and tender this way. I was afraid cooking it for such a short time in the oven would leave it tough.