Swiss Steak



Peg's Salt Recipes This is another Midwestern comfort food that is perfect for cold nights and weekends. I'm including crockpot and standard versions.

Ingredients
• 3-4 lbs. of boneless sirloin steak or round steak, about 1” thick
• 1/2 cup flour
• 1 t. dry mustard
• 2 14-oz. cans of diced tomatoes, undrained
• 3 bell peppers—green, yellow, orange, or red (I like a mix)
• 2 medium onions, chopped
• 1 T. Peg’s Salt
• 2 T. Worcestershire sauce
• 1 T. brown sugar For Crockpot: Cut steak into 3 or four pieces and trim excess fat.

Mix flour and dry mustard. Coat steak pieces with flour, lightly pound them with a meat tenderizer, and dredge once more. Heat 1 T. oil in a skillet and sear each piece on both sides over high heat, taking about 30 seconds to 1 minute per side. Put meat in crockpot. Add all other ingredients and cover. Cook on low for approximately 8 hours or until meat is tender. Serve with the gravy over mashed potatoes.

In Oven: Cut steak into 3 or four pieces and trim excess fat. Mix flour and dry mustard. Coat steak pieces with flour, lightly pound them with a meat tenderizer, and dredge once more. Heat 1 T. oil in a Dutch oven or a large heavy pot and sear each piece on both sides over high heat, taking about 30 seconds to 1 minute per side. Remove from heat. Add all other ingredients and cover. Cook in oven at 300 degrees for approximately 2 hours or until meat is tender. Serve with the gravy over mashed potatoes.