Busters Recipes

Simmered Swiss Steak

1 1/2 to 2 pounds round steak about 1 inch thick
2 tablespoons fine dry bread crumbs
2 teaspoons salt
1/4 teaspoon pepper
1 tablespoon butter or margarine
1 can (about 14.5 ounces) stewed tomatoes
2 cups thinly sliced onions
1/4 cup chopped celery
1/4 cup chopped green bell pepper
1 clove garlic, smashed and minced
1 tablespoon Worcestershire sauce
1 can sliced carrots (optional)

In a small bowl combine bread crumbs, salt, and pepper. Place steak
on a clean board or similar work/cutting surface. Sprinkle steak with
about half of the bread crumb mixture and pound into the steak with a
meat mallet. Repeat on other side of round steak then cut into 4 to 6
pieces.

In a large Dutch oven or large deep skillet over medium heat, melt
butter or margarine. When hot, add steak; brown on both sides. Add
tomatoes, onion, chopped celery, chopped green bell peppers, carrots,
garlic, and Worcestershire sauce. Bring to a boil; reduce heat,
cover, and simmer for about 2 hours, or until Swiss steak is tender.
Swiss steak serves 4 to 6.

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