Makes 4 to 8 servings • Dutch oven or flameproof casserole dish with a lid • Large cast-iron skillet
1 package (about 1 pound) tenderized round steak (see Tip)
Salt and black pepper
3 tablespoons all-purpose flour
Vegetable oil
2 celery stalks, chopped in large chunks
1 onion, chopped in large chunks
1 garlic clove, chopped
1 bell pepper, chopped in large chunks
1 can (14.5 ounces) diced tomatoes
1 can (8 ounces) tomato sauce
Sautéed Mushrooms (recipe follows), for serving
1. Heat the oven to 275°F.
2. Season the meat with salt and pepper. Sprinkle the steaks lightly with flour on both sides.
3. Heat a small amount of oil in the Dutch oven and brown the steaks on both sides. Drain off extra oil, keeping the browned drippings in the pan. Add the celery, onion, garlic, bell pepper, tomatoes, and tomato sauce. Cover and bake for 11/2 hours.
4. Serve with the sautéed mushrooms on the side.
Tip Tenderized round steaks usually come 4 to a package. Cut in half so you have 8 pieces.
1 stick (1/4 pound) butter
1 onion, chopped
Dash of liquid smoke (see Tip)
Dash of teriyaki sauce
Dash of soy sauce
Dash of Worcestershire sauce
1/4 cup red wine
1 pound mushrooms, sliced or left whole if small
Duck Commander Cajun Seasoning (mild or zesty)
1. Melt the butter in the skillet over medium-low heat. Add the onion and cook, stirring occasionally, until tender, about 8 minutes.
2. Add the liquid smoke, teriyaki, soy, and Worcestershire sauces, the red wine, mushrooms, and Cajun seasoning to taste and bring to a simmer. Simmer until the liquid reduces some and the mushrooms are tender.
Tip A dash would be to just turn the bottle over and shake it one or two times.
A Note from Miss Kay
Sautéed mushrooms are a simple recipe but really add to a meal like Swiss steak and potatoes. Remember that mushrooms can lose some flavor if soaked and washed, so just wipe them off with a damp paper towel.