Speedy Swiss Steak

20 Jul

Traditional Swiss Steak requires a few hours of boiling and waiting (not that you should ever be just sitting around waiting in a kitchen– either supervise your souffle scrupulously [score!] do dirty dishes diligently [2 points!] or set a timer and go have fun until your food is done [it wasn’t alliterative, but it kindof rhymed…]. )  Since I was pretty hungry, I picked up a couple of thin lunch steaks at Price Chopper and attempted to pan-fry something similar to Swiss steak in 20 minutes.  Here I share the fairly delicious results of said experiment.

Prep: 20 minutes

Adapted from Betty Crocker

  • steak (a few thin lunch steaks for pan frying– cubed steak can probably also work)
  • mustard
  • a few tablespoons of flour
  • 1/2 tsp salt
  • 2 Tbsp vegetable oil
  • tomatoes to taste
  • 2 cloves garlic
  • 1 large, sliced onion
  • a green pepper (optional)
  1. Evenly coat your steak in a thin layer of mustard
  2. Combine flour and salt, then evenly distribute it over all the beef.  If you have a meat tenderizer, show that steak/flour who’s boss (if you don’t have a meat tenderizer, you are definitely missing out.)
  3. In a big skillet, heat up the oil over medium heat.  Cook the beef in it until it’s cooked through.
  4. Add tomatoes, garlic, green pepper, etc. and sautee them for a few minutes until they are the consistency you like (I like my cooked veggies a little crunchy, but some people don’t).  If there’s a little juice in there, the flour should thicken it up so it becomes more sauce-like.  (If you want more sauce, add some broth and allow your steak, veggies, and broth to simmer until the sauce is the thickness you want–again, a pretty subjective thing.)
  5. Voila!  Eat!  I had mine with a salad, but use any side you like.  I imagine a cubed-beef version would be good over pasta.
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