My Mom's Swiss Steak So Tasty

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My Mom's Swiss Steak

"This is so smooth and all executed in one pot! It is scrumptious and every person such as kids will like it! This recipe is tried and true, not possible to fail! It also can be doubled or tripled with out troubles, but lower the warmth on the second and third batch while browning, as now not to burn."

Ingredients :

  • 2 tablespoons vegetable oil
  • 2 (1/2 pound) pork sirloin tip steaks
  • salt and pepper to flavor
  • 1 cup (1 small) chopped onion
  • 1 (16 ounce) can diced tomatoes
  • 2 cups sliced clean mushrooms (non-compulsory)
  • 1 stalk celery, chopped (non-compulsory)
  • 1/2 cup chopped green bell pepper (optionally available)
  • 1 1/2 teaspoons dried oregano
  • 1 bay leaf
  • 1 cup water (optional)
  • 2 tablespoons cornstarch (elective)

Instructions :

Prep : 20M Cook : 4M Ready in : 2H20M
  • Heat oil in a big Dutch oven over medium-high warmness. Place steaks into the pot one by one, speedy browning on every side. Remove steaks, and set apart. Add the onion to the pot, and cook over medium-low warmth until wilted, approximately 3 minutes. Return the steaks to the pot, and upload the tomatoes, mushrooms, celery and green pepper. Season with oregano and add the bay leaf.
  • Cover the pot, and cook dinner over medium-low warmth for approximately 1 1/2 hours, or until meat is fork gentle. If you want to thicken the gravy, remove the beef to a plate. Stir collectively the cornstarch and water; stir into the pan juices. Let simmer for approximately 2 minutes to thicken. Return the beef to the pot.

Notes :

  • Try using a Reynolds® sluggish cooker liner in your slow cooker for easier cleanup.

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