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Skillet Swiss Steak

  • 3 ribs Celery, sliced
  • 1 large Onion, sliced
  • 2 teaspoons Oil
  • 1 1/2 teaspoons Salt
  • 2 pounds Round steak, 2" thick
  • 2 cups Hot water
  • 1 teaspoon Instant beef broth
  • 1/4 cup Chili sauce
  • 1/4 teaspoon Pepper
  • 3 medium Potatoes, quartered
  • 3 Carrots, quartered
  • 2 teaspoons Parsley, chopped
  • 1 teaspoon Dry mustard





Sauté the celery and onion in 1 tbsp of the oil until tender. Remove and reserve.

Pound mixture of flour and 1 teaspoon of the salt into both sides of the meat. Brown the meat in remaining 1 tbsp of oil.

Stir 1 cup of the hot water into broth and dry mustard in a 2 cup measure. Add to skillet with chili sauce, pepper, reserved celery and onion. Cover.

Simmer 1 hour and 15 minutes. Stir in remaining 1 cup water to thin the gravy. Add the potatoes and carrots and sprinkle with the remaining 1/4 teaspoon salt.

Continue cooking for 30 to 45 minutes, or till vegetables are tender.
Serves 4.

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