UTAH SWISS STEAK
- Half (½) cup of flour
- Three (3) pounds of beef round steak
- Two (2) tablespoons of beef fat, oil or lard
- Six (6) canned green chilies, chopped
- One (1) tablespoon of dried mint
- One (1) green bell pepper, cut into strips
- One (1) medium red onion, chopped
- Two (2) cups of tomato juice
- Half (½) cup of flour
- Three (3) pounds of beef round steak
- Two (2) tablespoons of beef fat, oil or lard
- Six (6) canned green chilies, chopped
- One (1) tablespoon of dried mint
- One (1) green bell pepper, cut into strips
- One (1) medium red onion, chopped
- Two (2) cups of tomato juice
- One (1) teaspoon of brown sugar
- Half (½) teaspoon fennel seeds
- Half (½) cup of dry red wine
UTAH SWISS STEAK PREPARATION:
Season the flour with salt and pepper and pound mixture into meat using tenderizer or side of a plate.Heat fat in a heavy skillet or sauté pan and brown the meat on all sides.Add all the rest of the ingredients. Bring to a boil, then simmer, the barest burbling of liquid when covered for 3 to 4 hrs.
- Half (½) teaspoon fennel seeds
- Half (½) cup of dry red wine
UTAH SWISS STEAK PREPARATION:
Season the flour with salt and pepper and pound mixture into meat using tenderizer or side of a plate.Heat fat in a heavy skillet or sauté pan and brown the meat on all sides.Add all the rest of the ingredients. Bring to a boil, then simmer, the barest burbling of liquid when covered for 3 to 4 hrs.
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