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Skillet Swiss Steak Recipe
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Brief Description
A fast week-night dinner ready in about 30 minutes on the stovetop.
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Main Ingredient
cube steaks
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Category: Beef
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Cuisine: Southern
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Prep Time: 10 min(s)
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Cook Time: 30 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
Exchanges: 1/2 starch, 2 vegetable, 5 lean meat, 1 1/2 fat
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Posted By: mcarr
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Posted On: Nov 18, 2014
Number of Servings:
Ingredients:
- 4 - cube steaks (1-1 1/4 pounds total)
- 1/2 teaspoons - salt divided
- 1/4 teaspoons - ground pepper
- 1/4 cups - all-purpose flour
- 2 tablespoons - extra-virgin olive oil, divided
- 1 - large onion cut into 1/2-inch thick slices (don't separate)
- 1 - medium green bell pepper thinly sliced
- 1 cloves - garlic minced
- 1 teaspoons - chopped fresh thyme
- 1 cans - 14-ounce whole tomatoes
- 1 tablespoons - Worcestershire sauce
Directions:
1. Preheat oven to 200°F.
2. Sprinkle steaks with 1/4 teaspoon salt and pepper. Place flour in a shallow dish and dredge the steaks in it, making sure flour sticks well and coats the steaks.
3. Heat 1 tablespoon oil in a large skillet over medium-high heat. Reduce heat to medium and cook the steaks until browned, 2 to 4 minutes per side. Transfer to a baking sheet and keep warm in the oven.
4. Heat the remaining 1 tablespoon oil in the pan over medium-high heat. Add onion slices and cook, turning once and pressing with a spatula a few times, until browned on both sides, 4 to 6 minutes total.
5. Stir in bell pepper, separating the onion rings as you stir, and cook, stirring occasionally, until the vegetables are tender, 3 to 4 minutes. Stir in garlic, thyme and the remaining teaspoon salt; cook, stirring, for 15 seconds.
6. Add tomatoes with their juice and Worcestershire. Cook, stirring, breaking up the tomatoes and scraping up any browned bits, until thickened, about 5 minutes. Serve the sauce over the steaks.
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