Swiss Steak Pizzaiola

Ingredients

• ¼ cup all-purpose flour
• 1 tsp salt
• ¼ tsp pepper
• 2 lb boneless round or chuck steak, cut 1 inch thick
• 2 tbsp olive or pure vegetable oil
• 1 can 1 lb 12 oz tomatoes
• 1 tsp sugar
• ½ tsp dried leaf oregano, crumbled
• 1 clove garlic, minced
• 1½ lb zucchini, sliced
• 1 tbsp chopped parsley

Method

1. Combine the flour, salt and pepper. Rub or pound the flour mixture into the meat, using a mallet or edge of saucer. Heat the oil in a large skillet or Dutch oven. Brown the meat well.
2. Add the tomatoes with their liquid, sugar, oregano and garlic. Bring to boiling. Cover. Simmer over low heat 1 1/4 hours. Add the zucchini. Cook 20 minutes more or until the meat is tender.
3. Remove the meat and zucchini to a platter with a slotted spoon. Sprinkle with parsley. Skim any fat from the surface of the pan juices. Thicken, if desired, with 1 tablespoon cornstarch blended with 2 tablespoons water. Add to the juices; cook until thickened and bubbly. Pour into a sauceboat.
4. To cook in a pressure cooker: Follow the recipe to the browning point in a 6-quart pressure cooker, but use a smaller can of tomatoes (1 pound); add the zucchini. Close the cover securely. Pressure-cook 20 minutes at 15 pounds. Cool the cooker immediately. Finish the recipe as directed.

Notes

Makes 6 servings. Each serving made with chuck: 499 cal., 31g protein, 34.9g fat, 14.3g carbohydrate. Made with round: 408 cal., 33.5g protein, 23.9g fat, 14.3g carbohydrate.

Original card

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

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