Quick and Easy Swiss Steak
- 1 pound boneless steak, cut into bite-size pieces
- 1 tablespoon all-purpose flour
- ¼ teaspoon salt
- 1/8 teaspoon pepper
- ½ cup onions, chopped
- 1 ounce gravy mix, dissolved in
- 1 cup water
- 1 can (14 ounces) stewed tomatoes, pureed
- 1 cup button mushrooms, sliced
- Pour about 1 tablespoon oil in a Dutch oven and set heat to medium.
- Toss beef in flour, salt and pepper until coated. Brown batches of beef in hot oil. Use a slotted spoon to remove beef pieces from pot. Once all of beef are fried, return to pot. Add onions, dissolved gravy mix and stewed tomatoes. Cover and allow to boil. Adjust heat to medium-low and cook for 40 to 50 minutes, adding more water as needed, until beef is tender.
- Add mushrooms and cook for another 5 minutes. Transfer to a heat-proof dish and serve hot.
- Serve this dish on top of plain steamed rice or cooked pasta. You may also add fried potato and carrot cubes.
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