SWISS STEAK WITH TOMATO GRAVY

Swiss Steak with Tomato Gravy image

Provided by Dawn Whitted

Time 2h5m

Number Of Ingredients 14

2 lb cube steak, minute steaks or tenderized bottom round steak
1/4 c all purpose flour
1/2 tsp garlic powder
1/2 tsp season salt
pinch black pepper
2 Tbsp canola oil
1 medium yellow onion
1 medium green or yellow bell pepper
1 medium red or orange bell pepper
1 clove garlic, chopped
1 can(s) stewed tomatoes
1 Tbsp worcestershire sauce
1/2 c red wine
1 can(s) water

Steps:

1. To prepare steaks: In small container combine flour, garlic powder, black pepper and season salt. Dredge cube steaks in flour mixture and place on raised baking rack in fridge for an hour or two.
2. In the meantime slice onion and peppers into julienne strips. Line bottom of casserole dish with 1/2 of onion strips set aside.
3. Remove cube steaks from fridge, heat large skillet with 1T canola oil and brown the steaks on both sides. Place steaks on bed of onions. Be careful not to burn.
4. When steaks are all removed from skillet add remaining onion, and peppers to the skillet. Add 1 T. canola oil and saute until tender.
5. Create the gravy: Sprinkle 2T all purpose flour onto vegetables and cook for 1 to 2 minutes to remove raw flour taste. Deglaze the pan by adding wine and liquid from stewed tomatoes, mix well and let cook for another minute, add garlic, worcestershire, then slowly add water to create a thickened gravy like sauce. You may have to add a bit more or you may not use all of the water.
6. Break up the tomatoes and place over the cube steaks then pour the gravy over the cube steaks and cover your casserole dish with foil. Bake @ 350 degrees for 1 1/2 hours. 2 hours makes tough cuts more tender.