Swiss Steak
Swiss Steak is smothered with stewed tomatoes, onions, celery and bell peppers. It's baked slowly making it very tender. Baking eliminates oil making it much lower calorie and healthier than the classic way of preparing this recipe. Terrific for family or company dinners. This version is gluten free.
Ingredients
- 2 lbs. cube steaks
- flour as needed, I used gluten free flour
- 2 tbsp. unsalted butter I used olive oil (this ingredient is eliminated if you choose to bake the steaks)
- 1 small onion chopped
- 1 green pepper chopped, or use another color: red, orange or yellow
- 1 to 2 15-oz. cans stewed tomatoes
- 1 to 2 ribs celery diced
- 1 tomato can water
- parsley as desired, for garnish
- Salt and pepper to taste
Instructions
- Sprinkle steaks generously with salt and pepper and dredge in GF flour on both sides.
- Place in a greased 10x15" glass baking dish.
- Pour both cans of stewed tomatoes over top of meat in dish.
- Add one tomato can of water.
- Sprinkle with onions, celery, bell pepper and parsley.
- Cover with foil.
- Bake at 400 degrees about 2 to 2 1/2 hours or until steaks are tender.
- To serve: place steaks on a platter.
- Heap tomatoes and other veggies over top of each cube steak.
- Garnish with fresh parsley, if desired.
Notes
FOR STOVE-TOP METHOD: Melt butter in large skillet or electric skillet. Sauté onion, celery, and pepper. Fry meat until browned on both sides. Then add tomatoes and more salt and pepper if desired. (I like a lot of tomatoes, but the original recipe is only for one can). Cover and simmer until tender, about 1 hour. If necessary, add water to prevent sticking if sauce gets too thick or cooks off.
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