| SWISS STEAK 2-3 pounds cubed beef steak ½ cup white flour Vegetable oil for browning meat Salt and pepper as desired 1 clove garlic, crushed 1 large onion, diced into ¼ inch pieces 3 medium carrots, sliced into thin rounds 2 large turnips or kohlrabi, diced into ¼ inch pieces 2-3 stalks celery, sliced thin 1 green pepper, diced into ¼ inch pieces 1 quart canned tomatoes, chopped 4-5 cups rice, white or brown Optional: 2 teaspoons cornstarch dissolved in ¼ cup water to thicken juice after baking. In a large bowl, combine cut up vegetables so they are evenly distributed. Shake meat in a plastic bag filled with about ½ cup flour until each steak is coated heavily. Brown individual steaks in hot oil and layer in a baking pan alternately with the vegetables. Salt and pepper meat as desired. Top with chopped tomatoes. Bake 350 F covered for 1 hour. Uncover and continue baking until meat is tender and juice from meat and vegetables has thickened. If needed you can remove the meat and bring vegetables to a boil. Stir in two teaspoons of cornstarch dissolved in ¼ cup of water. Boil for one minute or until mixture has thickened. Serve individual steaks with vegetables spooned over a side of steamed white or brown rice. |
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