Freezer Swiss Steak
Source of Recipe
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List of Ingredients
1 1/2 Pound Cubed Steaks
1/3 Cup Flour
1/2 Teaspoon Salt
2/3 Cup Celery,diced
1/2 Cup Onion, diced
1 Cup Green Pepper, diced or red pepper
10 Ounce Tomato Soup, condensed
3/4 Cup Water
1 Tablespoon Worcestershire SauceRecipe
Assembly Directions: Mix the flour and salt. Coat the meat on both
sides
with the flour and place in a freezer bag or freezer container and
seal.
Saute or steam the vegetables until tender. Mix the veggies with the
soup,
water and Worcestershire sauce. Place the sauce in a quart size freezer
bag
or container and seal. Freezing and Cooking Directions: Label and
freeze
both containers. To serve, thaw both bags or containers thoroughly. In
a
sprayed casserole, place 1/2 C. sauce then alternate layers of meat and
sauce, pouring all extra sauce over top of the meat. Cover the pan and
bake
at 350� for 45-60 minutes or microwave on high for 10 minutes then on
medium
for 35-40 minutes until the meat is tender and no longer pink in the
center.
If you choose to microwave, be sure to have it revolve while cooking or
turn
the pan several times during cooking. Crock Pot cooking: Layer meat and
sauce as above and let it cook 6-8 hours until done. Comments: Tara
usually
microwaves this dish and serves it with rice. The meat is very tender.
Nanci
baked hers the first time and served it with mashed potatoes. She
thought it
could be more tender and now does it in the crock pot or microwave. If
your
kids hate the veggies, either puree them in the blender or food
processor or
leave them in large, one-inch chunks that can be easily removed.
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