Description

Take an inexpensive cut of meat and make it tender by "swissing" it- pounding and tenderizing it until it's 1/4-1/2 inch thick. It's delicious with onion, bell peppers and lots of wonderful seasonings. Serve it with rice, egg noodles or mashed potatoes to

Ingredients

• 2 - 2 1/2 lb. top round or bottom steak, pounded and tenderized to 1/4- 1/2 inch thickness
• salt and pepper, to taste (or Cajun seasoning)
• 1/2 c. flour
• 1 t. garlic powder
• 1 t. onion powder
• 3 T. cooking oil
• 1 onion, roughly chopped
• 2 t. minced garlic
• 2 t. minced thyme
• 1 t. oregano
• 1 bay leaf
• 1/2 -1 c. canned diced, stewed or puréed tomatoes
• 1-2 t. smoked paprika
• 1 T. Worcestershire sauce
• 1-2 c. water
• 1 small red or green bell pepper, sliced
• 2 T. chopped parsley, for garnish

Steps

1. Pat steak dry with a paper towel; season with salt and Cajun seasoning, if using.
2. In a medium bowl, combine flour, salt, pepper, garlic and onion powders; coat with seasoned flour, shaking off any excess.
3. Heat oil in a cast iron or other skillet over medium-high heat; fry steak on both sides until golden brown, about 6-7 minutes per side; remove from skillet; place on a plate/platter.