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Braised Beefsteak or Swiss Steak

  • 2 1/2 pounds bottom-round of beef
  • Salt and pepper
  • 2 ounce shortening
  • 2 medium-sized onions, sliced fine
  • 1 carrot, sliced
  • 1celery root, sliced
  • Small piece of garlic, chopped
  • 1 tablespoon flour dissolved in a little water
  • 3 cups water
  • 1 NO. 2 can tomato puree
  • 1 teaspoon granulated sugar
Slice the beef in 4 even slices like a steak; season with pepper and salt and fry quickly in frying pan until brown on both sides. Melt the shortening in heavy cooking pot; add sliced vegetables and chopped garlic; cover pot and simmer for 5 minutes; add the dissolved flour and water and stir thoroughly; add tomato puree and sugar season to taste with pepper and salt; bring to boiling point; add the 4 pieces of bottom-round and steam or simmer over a slow fire for 1 1/2 to 2 hours. Place steaks on dish; add chopped parsley to gravy and pour atop the steaks. Serves 4.
Submitted by Cassyjean - Torrington, CT May 28, 2009 23 min 125 min 148 min

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