This is a recipe that gets asked about a lot. It seems so many grew up eating it, but not many make it anymore. It has always been one of my favorites. I am fairly sure it has nothing to do with Switzerland or the Swiss. (blame it on the south)..I doubt they even know what this is all about. I do know that this takes a fairly inexpensive and usually less tender cut of beef and turns it into a mouth watering piece of meat you can cut with your fork. Also, even though it's does take time to cook, it's not a difficult recipe. Here is what you need:
1.5 to 2 lbs. of round steak, cut in serving size pieces
1 cup flour (You won't use all of this, but need it to dredge each piece in to cover)
1/2 tsp. seasoned salt
1/2 tsp. garlic salt
1/2 tsp. black pepper
1/4 cup vegetable oil
1 medium size sweet onion, diced
1 green bell pepper, diced
1 32 oz. can of diced stews tomatoes
1-2 cups water
1 Tbs. beef bouillon granules
Dredge each piece of round steak in a the flour. Heat the oil in a heavy deep skillet with a lid or if you have a cast iron Dutch oven, that is perfect for this. Place the round steak in the oil. Sprinkle with the seasoned salt, garlic salt and black pepper. Brown on both sides. Remove to a plate when brown. The steak won't be cooked, just browned.
Add the onion and bell pepper to the pan and sauté in the drippings from the meat, loosening any pieces of flour that have stuck to the pan. When they are slightly tender, add the steak back to the pan. Pour the tomatoes, undrained over all. Add 1 cup water and the beef bouillon. Bring up to a bubble and then reduce to simmer. Cover and simmer for at least 1 1/2 hours. About every thirty minutes, stir this from the bottom of the pan, because it does tend to stick....especially if you are cooking it on too high heat. It needs to cook low and slow. Add the other cup of water as needed as it cooks and thickens. The flour from the meat will thicken the tomato gravy that meat cooks in as it simmers.
