Swiss Steak
2 1/2-3# beef round steak, 3/4" thick
1 (1#) cans whole tomatoes, chopped, undrained
1 large green pepper, chopped
1 medium yellow onion, chopped
Salt and pepper to taste
Trim all visible fat from meat. Cut into serving size pieces if desired.
In electric skillet, brown meat on both sides. Add tomatoes, green pepper, and onion.
Cover and simmer on low for at least 2 hours. Add small amounts of water if necessary. during cooking.
Salt and pepper to taste just before serving.
To freeze: Divide into serving size pieces and place each serving in a 1-cup Glad container. Divide peppers, onions, and tomato gravy evenly among servings. Freeze until solid. Pop out of containers and wrap each in sandwich size Baggie. Place in large freezer Ziploc, label, and return to freezer.
To serve: Unwrap and place in microwave-safe container. Cover and heat on medium, stirring gravy several times. May also be heated on the stove on medium-low heat, stirring several times.
My Notes: This is another recipe I developed in the electric skillet era but it works equally well in a crockpot. I usually use tomatoes I've frozen from the garden. You can now get canned diced tomatoes rather than whole and they would be easier to use. The green pepper and onion need to simmer with the meat while it cooks to infuse it with the flavors but that leaves you with limp, almost invisible pieces. If I'm planning to serve this to a larger group rather than freeze most of it, I chop half the pepper and onion and add at the beginning of cooking. About half to three-fourths of the way through the cooking time, I slice the remaining halves and add them.Serves 10-12
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