Steak dish offers sweet, tangy taste

RECIPE FINDER

August 11, 2004

David Donelson of Crystal Lake, Ill., wrote a brief request. "I am searching for a Swiss Steak recipe that is red and has a sweet taste to it, please help." Nell Terry of Fairfield Glade, Tenn., responded.

Swiss Steak

Makes 4 servings

1 pound round steak, cut in 4 serving-sized pieces

Salt and pepper, to taste

1/4 cup flour, for dredging

Shortening or oil for frying

1 onion, chopped

1 green bell pepper, chopped

1 cup Heinz ketchup

1/2 cup water

Salt and pepper steak slices. Dredge steak slices in flour. Brown slices on both sides in hot oil. Remove from pan and set aside. Saute onion in pan until lightly colored, add peppers and saute 3 minutes. Return steak to pan. Combine ketchup and water in a small bowl and pour over steak. Cover and simmer over medium-low heat until steak is tender, about 1 hour.

Tester Laura Reiley's comments: "Ask for boneless beef top round steak for this recipe. A classic Swiss steak is cooked long and slow (often in the oven, in a crockpot or even in a pressure cooker), so that the finished meat isn't tough or dry. This recipe results in a thin, moist steak with a tangy deep red glaze that's pepped up with the onion and green pepper. Pair it with soft mashed potatoes or rice pilaf. If the steak's glaze seems too runny, remove the cover during the last 10 minutes of cooking to evaporate some of the water."

Recipe requests

Cheryl Schadwald of N.W. Salem, Ore., is seeking "a Banana Cake with Maple Frosting recipe. My grandma made it for me when I was a little girl."

Barbara Wherry of Portland, Ind., is also seeking a banana recipe. She wants to make a Banana Pie like the one her great aunt used to make for her.

If you are looking for a recipe or can answer a request for a hard-to-find recipe, write to Julie Rothman, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, MD 21278. If you send more than one recipe, please put each on a separate sheet of paper with your name, address and daytime phone number. Names must accompany recipes in order for them to be published. Please list the ingredients in order of use, and note the number of servings each recipe makes. Please type or print contributions. Letters may be edited for clarity.

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