Swiss Steak (Round Steak)2004-05-30
- Course: Main Dishes
- Yield : 6 - 8
- Servings : 6 - 8
- Prep Time : 35m
- Cook Time : 1:45 h
- Ready In : 2:20 h
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Beef round steak is one of the more popular beef cuts that many people enjoy especially the Cajuns. Inexpensive cuts of meat can be made tender with the use of a meat marinade or pounding. Ziploc bags work great for marinating meats. They don’t take as much space in the refrigerator and can be turned easily to coat all sides.
- 1/2 cup bacon drippings or cooking oil
- 1 round steak
- 3/4 cup flour
- 2 large onions, chopped
- 1 medium bell pepper, chopped
- 2 stalks of celery, chopped
- 1 clove garlic, chopped
- Salt and pepper to taste
- 1 cup water
Pound the round steak to tenderize on both sides and in both directions. Either use a meat hammer or wrap it in saran wrap and use a saucer.
Cut the steak in 2 inch squares and season with salt, pepper and flour.
Fry on both sides in fat over medium heat. Then add all chopped ingredients and cook, stirring often, until onions are translucent.
Add 1 cup water and cook over medium heat until the meat is tender enough to cut with a fork. Add water as needed. Cooking time is about 1 1/2 to 3 hours. Gravy will be thick. Serve over rice with black eyes peas and a fresh salad. De'lish!