Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Belgian >> Belgian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 325°F. | 2. Grease interior of covered roasting pan or Dutch oven. | 3. Cut round steak into serving size pieces (approximately 4 inch squares). | 4. Sprinkle both sides of steak pieces with Aldolph's tenderizer. | 5. Place flour into plastic zip lock bag and place on a chopping block (or if you don't mind the flour mess clean-up, just place half the flour on a sheet of waxed paper that's on top of a chopping block). | 6. Place 4 or 5 pieces of steak into the bag of flour, turning over several times to coat, then using the edge of a dinner plate, pound the flour into the meat. | 7. Do this to both sides several times. | 8. Remove the "pounded and floured" meat, and continue with remaining pieces. | 9. Heat heavy skillet until droplet of water rolls when dropped into hot skillet. | 10. Now add the Crisco; when Crisco is melted, add the butter. | 11. Quickly fry steak pieces, in batches, until browned good on both sides. | 12. Remove to plate until all steak has been browned. | 13. Lower heat, add onions and green peppers, about 1/4 tsp black pepper with 1/4 teaspoon salt, and scant 1/4 teaspoon garlic powder. | 14. Remember NOT to salt the steak if you've used Aldolph's tenderizer, but you do need to salt the onions and green pepper. | 15. Cook the peppers and onions until lightly browned on edges. | 16. Do not let burn! | 17. Pour in the canned whole tomatoes and tomato sauce. | 18. Break up tomatoes a bit with a spoon, leaving some in rather large pieces. | 19. When this comes to a boil, remove from heat. | 20. Pour tomato, green pepper, onion mixture into bottom of the greased roasting pan. | 21. Place fried steak over the top. | 22. Cover and bake 1 3/4 hours. | 23. Check liquid about half way through baking time, add 1/4-1/2 cup water if necessary to keep sauce from drying out. | 24. You want to maintain a gravy. | 25. Serve in large "Country Style Bowl" with side dish of buttered and creamed mashed potatoes. | 26. My family enjoys mayo cole slaw as the side dish with the Swiss Steak. | 27. AND lots of bread and butter to dunk into the "gravy". | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
steak	3	lb	cut round	1672.8038	0.0	294.3047	46.1041
yellow onion	2		cut	-	-	-	-
green pepper	3		cut	89.4	20.7408	3.8442	0.7599
garlic powder	1/4	teaspoon		2.5653	0.5637	0.1283	0.0057
tomato	1	can		40.2099	8.6898	1.9658	0.4468
tomato sauce	1	can		-	-	-	-
adolph meat tenderizer	1	teaspoon		-	-	-	-
black pepper	1 1/2	1/2		8.6595	2.2063	0.3585	0.1125
flour	1 1/2	cups		867.42	189.9081	14.1015	3.3654
crisco	3	tablespoons		-	-	-	-
butter	3	tablespoons		256.5	11.7855	8.0145	21.6
salt				-	-	-	-
water				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.