Flash-in-the-Pan Swiss Steak

Flash-in-the-Pan Swiss Steak
4 servings (1 cup each)


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1/4 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 pound boneless beef sirloin steak, cut into thin strips
3 tablespoons Pure Wesson Vegetable Oil, divided
1 medium onion, sliced
2 cans (8 oz each) Hunt's Tomato Sauce
1 1/4 cups water
1 envelope (1 oz each) au jus gravy mix


Hands On: 20 minutes
Total: 40 minutes

1. Combine flour, salt and pepper in large resealable plastic bag. Add steak; seal bag. Shake bag gently to evenly coat steak with the flour mixture; set aside.

2. Heat 1 tablespoon of the oil in large skillet over medium-high heat. Add half of the steak; cook 3 minutes, or until evenly browned, stirring occasionally. Remove steak from skillet; cover to keep warm. Repeat with remaining steak. Add the remaining 2 tablespoons oil and the onions to same skillet; cook 4 minutes, or until onions are tender, stirring frequently.

3. Add tomato sauce, water and dry au jus mix to skillet; stir until well blended, scraping up browned bits from bottom of skillet. Add steak; stir. Bring to a boil. Reduce heat to medium-low; simmer 15 minutes, or until gravy is thickened, stirring occasionally.

Created date

November 2008