Tuesday, February 3, 2009

Already back on the rotation...

I've made this meal sooo many times that Sandra truly does deserve an award for it!!! So, here you go girl...

(photo via Full Bellies)
Sandra's Garlic Swiss Steak is probably my favorite meal of all time!!! What comfort food!!! I feel like just putting her link in my menu and then leaving a comment did not do this dish justice!!! I don't think y'all really understood how wonderful it really was!!!

So, how 'bout that photo? Are you drooling? If not, you are crazy!!! For more awesome recipes from Sandra - go check out her blog Full Bellies, Happy Kids. I have never been disappointed with any of her recipes. My kids are now asking - is this another meal from Portugal!!! ;) LOL!!!!

Anyway, I did change some things in how I put it all together, but I did not change any ingredients except adding more garlic!!! Yumm!!! Enjoy...


1/3 c. all-purpose flour
1 t. salt
1/2 t. pepper
1 1/2 - 2 lbs beef round steak, cut into bite-size pieces
2 T. oil
14-oz. can stewed tomatoes
1/2 c. onion, chopped
1/2 green bell pepper, chopped
4 cloves garlic, minced

Combine the flour, salt, and pepper in a gallon size bag. Add your meat to the bag and shake to coat all sides of the meat. In a large skillet, heat your oil over medium heat. Add your meat and cook until browned and a good crust has formed. Then transfer the meat (I didn't even drain the meat) to a lightly greased 9X13" casserole dish. Then add the onions, bell pepper, and garlic to the skillet with the drippings. Saute until tender, then add your can of tomatoes. Give a good stir and then pour on top of your meat in the casserole dish. Stir a little to combine. Cover and bake for 1 - 1 1/2 hours in a 350 degrees oven.

* I would start cooking this at 4pm to be ready for 6:30pm dinner time!!!


Cindy said...

you'll be happy to know, it's on my menu for tomorrow!! it looks amazing!!!!!!!

Kathy said...

I think the reason I love this recipe so much is because it reminds me of a dish I had in Germany at a Yugoslavian restaurant when I was in High School. Since then (20 years ago) I have wanted to recreate this dish but didn't know how until now. The tastes and ingredients are identical as best as I can remember, except their's had a layer of bread underneath. I think I might try it like that this next time I make it. I'll keep you posted...

Cindy said...

Finally made this tonight!! Kathy is right on...it is the BOMB! The meat is so freakin' tender...sorry, there is just no other word to describe it!! My youngest said "the meat is too soft"..LOL! As if there is such a thing! It wasn't soggy, just very very tender!! A great big 5 at our house!!

Kathy said...

Yea!!! I'm so glad you loved it - I knew you would!!! :o)

We had it again and No1here sliced some french bread pretty thin and I put it on bottom underneath it all. I would suggest that if you do it this way to use 1 1/2 cans of tomatoes - but not 2. I did two and it was a little too much. It was still wonderful though!!!

Tara said...

Yep!! I've gotta agree with you two! This was pretty awesome! Will definitely be on our rotation as well! Thanks for the recipe Kat!!
Oh, and Happy Valentine's Day! XOXO