Swiss Steak Recipe |
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You will need..... 4 slices topside of beef, each weighing about 6 oz. 1 1/2 oz. flour 1 level teaspoon salt
1/4 level teaspoon pepper
Preparation Time 1 1/2 oz. lard
10 minutes
2 onions, finely sliced
2 sticks celery, chopped
Cooking Time
8 oz. can tomatoes
2 hours 30 minutes 2 level teaspoons tomato puree
1/2 teaspoon Worcestershire sauce
Oven setting
1/4 pint water
310ºF; Gas Mark 2
Cut steak
in 8 pieces. Mix together flour, salt and pepper. Toss meat in flour
mixture, pressing it in so that all flour is used. Melt lard in a pan
and fry meat quickly on all sides until it is brown. Transfer meat to
an ovenproof casserole. Add onion
and celery to fat remaining in pan. Fry until pale golden brown, then
add to meat with the tomatoes, tomato puree, Worcestershire sauce and
water. Cover
casserole and cook in a very moderate oven for 2 1/2 hours or until
meat is tender. Serves 4.
Quick Tip
When reheating casseroles and stews reheat them quickly at a fairly
high temperature. Make sure that they simmer for at least 10 minutes
before serving.
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