Wednesday, May 28, 2014

Tender Swiss Round Steak

3/4 to 1 lb. beef round steak, cut thin and sliced into single serving pieces (I had five pieces)
3 T. flour
1 tsp salt
1 tsp dry mustard
1/4 tsp pepper
3 tsp garlic powder
2 tsp canola oil

1 (14.5 ounce) can diced tomatoes, plus 1/8 can of water
1 half med. onion, diced small
1 stalk celery, sliced thin and small
2 medium carrots peeled and sliced thin
1/4 cup water

1 1/2 cups water
dash salt
1 cup Basmati rice

Combine flour, salt, mustard, pepper, and garlic powder.
Lay the pieces of meat on a flat cookie sheet so you can get to both sides easily. Salt both sides. Dip meat into flour mixture and then into hot oil in a hot skillet. Brown on both sides.
Drain any excess fat.
Add undrained tomatoes, 1/8 can water, onion, celery, and carrots.
Cover and simmer for 1 1/4 hours or until meat is tender.

While the meat and vegetables simmer, rinse rice twice and let drain.
Bring 1 1/2 cups water, dash of salt, and rice to boil, cover and simmer for 15 minutes. Fluff with fork.

When meat is tender, remove it to a serving platter and keep warm.
Combine 1/4 cup water with remaining flour mixture. Stir into tomato mixture until thick and bubbly.

Serve meat on rice with tomato mixture poured over as gravy.

A tasty dish!