Swiss Pepper Steak
2 pounds round steak, ½ “thick-cut
¼ cup flour
1 ¼ cup chopped onion
¼ teaspoon pepper
2 tablespoons oil
½ cup green pepper, thinly sliced
A 16-ounce tomato
1 teaspoon salt
¼ C. teaspoon pepper
½ c. teaspoon salt
Cut steak into 8 individual pieces using a fork to pierce each side of each piece. In a small bowl, combine flour, salt, ½ c. teaspoon pepper ¼ c. Tea. Top one side of steak with pieces of half of this mixture, then using a meat mallet to pound the flour mixture into the steak. Turn the pieces and repeat.
In a large skillet, heat and brown the meat for about 15 minutes, turning frequently. Reduce heat to simmer, cover pan and simmer for 1 hour, adding small amounts of water if necessary.
In another bowl, combine green pepper, onion, tomato, salt, ¼ teaspoon pepper, stirring well. Add to skillet, cover and cook for another 15 minutes. Divide half the contents of the pan (including the mixture of tomato sauce), and place of 8 × 8 freezer – the film is the best so you can warm up in the correct container. Allow to cool, close and label instructions on cooking.
Day of cooking: Place thawed bull oven to 400 degrees. Remove cover and bake for 30-40 minutes or until steak is tender. Serve with rice or noodles.