Our recipe this week is is another from the The Ronneburg Recipe Album: German Style Cooking, best made using Amana beef!  

Swiss Steak

2 pounds tenderized round steak, ½ inch thick, cut into pieces
3 to 4 tablespoons lard
½ cup flour
1 teaspoon salt
¼ cup onion, chopped
1 teaspoon seasoning salt
¼ cup parsley chopped
1 ½ cup water
½ cup tomato paste
1 cup catsup

Trim fat from steak and discard. Dredge pieces of meat in flour. Heat lard in a skillet over moderate heat. Fry meat on both sides until nicely browned. Repeat until all meat has been browned, adding more lard if necessary. Transfer to greased casserole dish. Sprinkle salt, seasoning salt, onion and parsley over meat. Combine tomato sauce, catsup and water and pour over meat. Cover tightly and bake in 350 degree oven for 1 ½ hours.

Makes 6 servings.

 

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This recipe comes from the cookbook The Ronneburg Recipe Album: German Style Cooking and was posted with permission of the Ronneburg Restaurant. Learn more about the book and how to purchase it.