10
ROAST
Swiss Steak
12 Lb. Thick round steak, cut into 50 pieces
4 Cups All purpose flour
1 Tbsp. Black pepper
1 Tbsp. Italian herb seasoning
2 Tsp. Grated lemon peal
1 Lb. Butter or margarine
2 Pkg. (1-1/4 Oz. ea.) Dry onion soup mix, divided
1 Quart Beef broth
2 Cans (29 Oz. ea.) Whole tomatoes, cut up
1/4 Cup Cornstarch, to thicken
1/2 Cup Cold water
Preheat Roaster Oven to 350°F.
Pound meat to tenderize. Combine flour, pepper, seasoning and lemon peel in flat bowl.
Dredge meat. Brown meat in melted butter in large frying pans over medium-high heat. Place
meat in layers in preheated Cookwell; divide soup mix and sprinkle over each layer of meat.
Cover; roast 1 hour. Reduce temperature to 250°F. Add broth and tomatoes; stir gently to
cover meat. Cover; slow cook 4 to 5 hours or until tender. Thicken juice with mixture of
cornstarch and 1/2 Cup cold water.
Serves 50.
NOTES
18-Qt. Roaster Oven
62727 MWquantanium 18qt #63760 10/25/01 2:25 PM Page 10 Sally Mercury:65946 Metalware books:63760: