California-Style Swiss Steak

Ingredients

• 2 lb boneless round or chuck steak, cut 1/2 inch thick
• meat tenderizer
• 3 tbsp pure vegetable oil
• ½ cup chopped fresh or frozen onion
• 1 clove garlic, crushed
• 1 can 10 1/2 ounces condensed beef broth
• ¼ cup chopped parsley
• 2 tbsp diced canned green chili peppers
• 1 tbsp cornstarch
• 2 tbsp water

Method

1. Cut the meat into 6 serving-size pieces. Prepare the meat with tenderizer according to package directions.
2. Heat the oil in a large skillet or Dutch oven over medium heat. Brown the meat well. Add the onion and garlic. Cook 2 minutes, stirring frequently. Add the undiluted broth. Bring to boiling. Cover. Simmer over low heat 50 minutes or until the meat is fork-tender.
3. Transfer the meat to a serving platter. Keep warm. Skim all fat from the surface of the pan juices. Add the parsley and chili peppers. Mix the cornstarch and water until smooth. Stir into the juices. Cook, stirring constantly, until thickened. Remove from heat. Correct the seasoning. Pour over the meat.

Notes

Makes 6 servings. Each serving made with chuck: 474 cal., 30.5g protein, 36.6g fat, 3.5g carbohydrate. Made with round: 383 cal., 32.8g protein, 25.6g fat, 3.5g carbohydrate. Both are sources of niacin.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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