Swiss Steak en Casserole

Ingredients

• 2½ lb boneless round or chuck steak, cut 1 inch thick
• 1 cup dry red wine
• 2 tbsp pure vegetable oil
• 1 tsp salt
• ½ tsp dried leaf rosemary, crumbled
• 1 clove garlic, crushed
• 6 slice bacon
• 1 pkg 1 lb 8 oz frozen vegetables for stew
• 2 tbsp all-purpose flour
• 1 cup water
• 2 beef bouillon cubes or 2 envelopes instant beef broth mix

Method

1. Cut the meat into 8 serving-size pieces. Place in a glass or stainless-steel bowl. Add the wine, oil, salt, rosemary and garlic. Cover. Marinate 1 hour. Remove the meat from the marinade. Wipe dry with paper towels. Reserve the marinade.
2. Cook the bacon in a large skillet until golden brown. Drain; crumble; reserve. Brown the meat in the fat left in the skillet. Remove the meat to a 3-quart casserole as it browns. Add the frozen vegetables and crumbled bacon to the casserole.
3. Heat the oven to 350 degrees. Discard all but about 2 tablespoons fat in the skillet. Sprinkle with the flour. Mix well. Stir in the reserved marinade, water and bouillon cubes or broth mix. Bring to boiling. Pour over the meat and vegetables in the casserole. Cover. Bake 1 3/4 to 2 hours or until the meat is fork-tender.
4. To cook in an oven bag: Follow the recipe to the point of pouring, but place the meat and remaining ingredients in a large oven bag. Close the bag. Place in a pan. Make holes in the bag as the manufacturer directs. Bake 1 1/2 hours or until the meat is tender.

Notes

Makes 8 servings. Each serving made with chuck: 527 cal., 29.8g protein, 37.4g fat, 11.3g carbohydrate. Made with round: 442 cal., 32g protein, 27g fat, 11.3g carbohydrate.

Original card

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

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