- 2 tablespoons vegetable oil
- 2 (1/2 pound) beef sirloin tip steaks
- salt and pepper to taste
- 1 cup (1 small) chopped onion
- 1 (16 ounce) can diced tomatoes
- 2 cups sliced fresh mushrooms (optional)
- 1 stalk celery, chopped (optional)
- 1/2 cup chopped green bell pepper (optional)
- 1 1/2 teaspoons dried oregano
- 1 bay leaf
- 1 cup water (optional)
- 2 tablespoons cornstarch (optional)
- Heat oil in a large Dutch oven over medium-high heat. Place steaks into the pot one at a time, quickly browning on each side. Remove steaks, and set aside. Add the onion to the pot, and cook over medium-low heat until wilted, about 3 minutes. Return the steaks to the pot, and add the tomatoes, mushrooms, celery and green pepper. Season with oregano and add the bay leaf.
- Cover the pot, and cook over medium-low heat for about 1 1/2 hours, or until meat is fork tender. If you wish to thicken the gravy, remove the meat to a plate. Stir together the cornstarch and water; stir into the pan juices. Let simmer for about 2 minutes to thicken. Return the beef to the pot.
03/06/2017
recipepes.com
My Mom's Swiss Steak, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
