90's-Style Swiss Steak

Yield: 6 servings

Ingredients

• 1 1/2 pounds boneless beef round or chuck shoulder steaks, cut 1/2 inch thick
• 3 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 tablespoons vegetable oil
• 3/4 cup finely chopped carrots
• 3/4 cup finely chopped onion
• 3/4 cup water
• 1/2 cup finely chopped green bell pepper
• 1/2 cup finely chopped celery
• 1/2 cup prepared picante sauce
• 1/4 cup ketchup
• 1 tablespoon distilled white vinegar
• 2 1/2 cups uncooked bow tie pasta, cooked

Instructions

1. Cut beef steak into 6 pieces; pound to 1/4 inch thickness.
2. Combine flour, salt and pepper. Lightly coat beef with flour mixture.
3. Heat oil in Dutch oven over medium heat until hot. Brown beef in batches. Pour off drippings.
4. Return beef to Dutch oven. Add remaining ingredients, except pasta; bring to a boil. Reduce heat; cover tightly and simmer for 1 1/2 hours or until beef is fork tender. If sauce becomes too thick, stir in a little water.
5. Serve over pasta.

Attribution

Recipe and photo used with permission from: Texas Beef Team