GRANDPA DADISMAN'S SWISS STEAK

from Winn Crook, Lorianne's mom

Recipe

Ingredients:	¼ cup olive oil 2¼ lb thick round steak, trimmed of excess fat ½ cup seasoned flour (see note below) 1 (15 oz) can tomato sauce 2 (15 oz) or 1 (28 oz) can stewed tomatoes (with celery, onion, and pepper) ¼ cup chopped celery 1/3 cup chopped yellow onion 1/3 cup chopped green bell pepper 1 cup grape or cherry tomatoes, sliced 1 clove garlic, chopped 1¾ teaspoons salt Fresh ground pepper to taste Parsley for garnish

Directions:	1. Heat olive oil in a large skillet. 2. Pound flour into both sides of steak with a meat mallet. Cut meat into 5 or 6 ounce portions. Brown slowly in the olive oil. Reduce heat. 3. Add tomato sauce and stewed tomatoes. 4. Add celery, onion, green pepper, sliced tomatoes, and garlic, salt and pepper. Gently mix to blend, making sure that sauce covers bottom and top of steak pieces. Cover and cook on medium low for 1½ hours. 5. Remove lid and simmer for 15 minutes to reduce sauce. Garnish with fresh parsley, either chopped or whole sprigs. Serve with mashed potatoes or rice. NOTE: We purchase seasoned flour fresh from the Old Mill in Pigeon Forge, TN. You can make your own mixing together wheat flour, a little yellow corn flour, and onion powder and black pepper to taste.

Ingredients:

¼ cup olive oil
2¼ lb thick round steak, trimmed of excess fat
½ cup seasoned flour (see note below)
1 (15 oz) can tomato sauce
2 (15 oz) or 1 (28 oz) can stewed tomatoes (with celery, onion, and
pepper)
¼ cup chopped celery
1/3 cup chopped yellow onion
1/3 cup chopped green bell pepper
1 cup grape or cherry tomatoes, sliced
1 clove garlic, chopped
1¾ teaspoons salt
Fresh ground pepper to taste
Parsley for garnish

Directions:

1. Heat olive oil in a large skillet.

2. Pound flour into both sides of steak with a meat mallet. Cut meat into 5 or 6 ounce portions. Brown slowly in the olive oil. Reduce heat.

3. Add tomato sauce and stewed tomatoes.

4. Add celery, onion, green pepper, sliced tomatoes, and garlic, salt and pepper. Gently mix to blend, making sure that sauce covers bottom and top of steak pieces. Cover and cook on medium low for 1½ hours.

5. Remove lid and simmer for 15 minutes to reduce sauce. Garnish with fresh parsley, either chopped or whole sprigs. Serve with mashed potatoes or rice.

NOTE: We purchase seasoned flour fresh from the Old Mill in Pigeon Forge, TN. You can make your own mixing together wheat flour, a little yellow corn flour, and onion powder and black pepper to taste.