Family or company dinner. Very filling and it freezes great! I've made this Swiss Steak for a good 40 years..it's definitely "tried and true"!
04Sprinkle both sides of steak pieces with Aldolph's tenderizer.
05Place flour into plastic zip lock bag and place on a chopping block (or if you don't mind the flour mess clean-up, just place half the flour on a sheet of waxed paper that's on top of a chopping block).
06Place 4 or 5 pieces of steak into the bag of flour, turning over several times to coat, then using the edge of a dinner plate, pound the flour into the meat.
07Do this to both sides several times.
08Remove the "pounded and floured" meat, and continue with remaining pieces.
09Heat heavy skillet until droplet of water rolls when dropped into hot skillet.
10Now add the Crisco; when Crisco is melted, add the butter.
11Quickly fry steak pieces, in batches, until browned good on both sides.
12Remove to plate until all steak has been browned.
13Lower heat, add onions and green peppers, about 1/4 tsp black pepper with 1/4 teaspoon salt, and scant 1/4 teaspoon garlic powder.
14Remember NOT to salt the steak if you've used Aldolph's tenderizer, but you do need to salt the onions and green pepper.
15Cook the peppers and onions until lightly browned on edges.
16Do not let burn!
17Pour in the canned whole tomatoes and tomato sauce.
18Break up tomatoes a bit with a spoon, leaving some in rather large pieces.
19When this comes to a boil, remove from heat.
20Pour tomato, green pepper, onion mixture into bottom of the greased roasting pan.
21Place fried steak over the top.
22Cover and bake 1 3/4 hours.
23Check liquid about half way through baking time, add 1/4-1/2 cup water if necessary to keep sauce from drying out.
24You want to maintain a gravy.
25Serve in large "Country Style Bowl" with side dish of buttered and creamed mashed potatoes.
26My family enjoys mayo cole slaw as the side dish with the Swiss Steak.
27AND lots of bread and butter to dunk into the "gravy".