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Zippy Swiss Steak

By: Janice Dyer

"This recipe has been in my family so long I don't even remember where it came from. Mexican-style food has been a favorite of mine since I was a child. This easy dish is mild, but it can be made hotter if desired."

Rate/Review | Read Reviews (18)

Prep Time:
35 Min

Cook Time:
2 Hrs

Ready In:
2 Hrs 35 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

1 large onion, chopped
2 garlic cloves, minced
4 tablespoons vegetable oil, divided
1 (28 ounce) can diced tomatoes, undrained
1 (4 ounce) can chopped green chilies
2 teaspoons salt, divided
3 tablespoons all-purpose flour
Dash pepper
2 pounds boneless round steak (1 1/2-inch thick)

Directions

In a saucepan, saute onion and garlic in 2 tablespoons of oil. Add tomatoes, chilies and 1 teaspoon salt. Simmer, uncovered, for 20-25 minutes or until slightly thickened.
Meanwhile, in a shallow bowl, combine flour, pepper and remaining salt. Cut steak into serving-size pieces; dredge in flour mixture. In a skillet, brown steak on both sides in remaining oil. Transfer to an ungreased 13-in. x 9-in. x 2-in. baking dish. Set aside half of the tomato mixture; pour remaining mixture over steak. Cover and bake at 325 degrees F for 2 hours or until meat is tender. Heat reserved tomato mixture and serve with steak.