[ world famous recipes ] Fix and Freeze Swiss Steak

Fix and Freeze Swiss Steak

1 1/2 lb. beef round steak, cut 1/2" thick
2 T. oil
1 can tomatoes cut up (16 oz)
1 small onion, sliced
1 stalk celery, sliced
1 medium carrot, thinly sliced
2 T. cold water
1 T. cornstarch
1/2 t Worcestershire
3 cups hot cooked rice or noodles

Cut meat into 6 serving size pieces. Pound both sides of meat lightly to
tenderize. In large skillet, brown half of the meat in 1 T. hot oil for 4
minutes. Turn once. Remove form skillet. Brown remaining meat in remaining
oil. Drain off fat. Return all of the meat to the skillet. Stir in undrained
tomatoes, onion, celery and carrot. Bring to boil. Reduce the heat. Cover.
Simmer about 1 hour or until meat is tender. Stir together water, cornstarch
and Worcestershire. Add to skillet. Cook and stir until thickened and
bubbly, then cook and stir for 2 minutes more. Remove from the heat. Cool.
Spoon into a 1 1/2 quart freezer container. Seal, label and freeze. To
serve, transfer frozen mixture to medium pan. Cover and cook over medium low
heat about 45 minutes or until heated through. Stir occasionally. Serve with
cooked rice or noodles. In this case, "Swiss" is an old fashioned term for
"tenderizing."
Serves 6
Source: My Old Recipes

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