Recipe of the Week: Swiss Steak With A Kick, Mrs. HJL

Recipe of the Week: Swiss Steak With A Kick, Mrs. HJL



　



This is a simple recipe that our family likes to cook using the crock pot. It’s a regular dish. We modified the traditional version to use some green chili and/or jalapeno peppers, which you can use to suit your personal tastes.

1 1/2 to 2 lb round steak, cut into six to eight serving portions

2 Tbsp flour

1/2 tsp salt

1/2 tsp pepper

2 Tbsp butter (or oil)

1 onion, chopped

1/2 bell pepper, chopped

1 or 2 small cans green chili, chopped

1 can tomato soup (or 14.5 oz can stewed tomatoes and omit water below)

1/2 cup water

1 jalapeno, diced (optional)

Use a meat tenderizer to pound meat a little. Sprinkle with flour, salt, and pepper; pound this into meat, repeating until all pieces are tenderized and seasoned. Brown steak in butter with onion and bell pepper. Add tomato soup and water. Bring to a boil. Transfer to crock pot. Pour in chopped green chili and stir. (You can add some jalapenos and/or cayenne for even more heat; we do when we aren’t sharing with company.) Cover and cook on low for six to eight hours, or on high temperature for four hours. Serve with rice, mashed potatoes, or pasta and a green vegetable. Don’t forget some bread or crackers for eating the yummy broth! – Mrs. Paul





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