Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
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PAULA DEENâ€™S SWISS STEAK
2â�„3 cup all-purpose flour
Salt and pepper to taste
1 tsp. garlic powder
11â�„2 to 2 lbs. tenderized steak
1â�„3 cup vegetable oil
Granulated garlic equal to 2 cloves
1 (14.5 oz.) can diced tomatoes
1 medium onion, cut into strips
1 medium bell pepper, cut into strips
14.5 oz. water
Prepare coals for use with a 12-inch Dutch Oven.
Place flour, salt, pepper and garlic powder into a large zip-lock plastic bag. Cut steak into serving-size pieces and place in bag; seal. Toss steak with flour mixture until all pieces are well coated. Place coals on Dutch oven table and place the oven over them. Pour vegetable oil into the Dutch oven and brown the meat on both sides.
Combine garlic, tomatoes, onion, bell pepper and water and pour over steak. Simmer over low heat until meat is tender, about 11â�„2 hours. Add water as needed to keep meat partially covered.
Keep 12 coals on top and 4 coals on the bottom at all times, maintaining at 200 to 250-degree cooking temperature.
Adapted from a recipe by Paula Deen on Foodnetwork.com
(This recipe was contributed as part of a "Cook of the Week" feature.)