TZUTC: -0800   
   MSGID: 35095.fidonet_cooking@1:105/500 2d878c9a   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Swiss Steak   
    Categories: Beef   
         Yield: 6 Servings   
       
         1 c  Carrots; shredded   
         3 lb Lean round steak   
       1/2 c  Celery; diced   
         1 ts Salt   
       1/2 ts Garlic powder   
       1/2 c  Red table wine   
       1/2 c  Flour   
         1 md Green pepper   
        28 oz Can crushed tomatoes   
         3 tb Worcestershire sauce   
         3 tb Steak sauce   
         2 c  Water   
         2 tb Vegetable oil   
         2 md Onions   
         2 tb Soy sauce   
       
     Trim fat from around steak, cut steak into 6 equal pieces. Pound with   
     meat tenderizer until thin. Coat meat with mixture of flour, salt,   
     and pepper. Put remaining flour and 1/2 cup water aside. In large   
     skillet, heat oil... Add meat and brown lightly on both sides, add   
     carrots, onions, celery, and green peppers. Cook until onions and   
     peppers are soft. Add remaining ingredients and simmer for 2 to 3   
     hours, adding extra water if necessary. Take the 1/2 cup water and   
     add remaining flour, at least 2 tb. Add to meat mixture slowly,   
     stirring constantly to thicken sauce. You can experiment with the   
     thickness of the sauce by adding water to thin or extra flour paste   
     (made with water) to thicken.   
        
     Recipe by Margaret Young   
       
   MMMMM   
   --- SBBSecho 3.23-Win32   
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