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Georgia Tearoom Swiss Steak

Yield 6 servings


  • 1 large onion, chopped
  • 1/4 cup vegetable oil, divided
  • 1/4 cup all-purpose flour
  • 1 1/2 teaspoons salt
  • 1 teaspoon dry mustard
  • 1/4 teaspoon pepper
  • 6 (1/4-pound) cubed steaks
  • 1 clove garlic, minced
  • 1 (14 1/2-ounce) can whole tomatoes, undrained and chopped
  • Hot mashed potatoes

How to Make It

  1. Sauté onion in 2 tablespoons oil in a large ovenproof skillet until tender; remove sautéed onion, and set aside, reserving drippings in skillet.

  2. Combine flour, salt, mustard, and pepper; dredge steaks in flour mixture.

  3. Brown steaks in reserved drippings plus remaining 2 tablespoons oil; add sautéed onion, garlic, and tomatoes, stirring gently. Cover and bake at 325° for 45 minutes or until meat is tender. Serve immediately over hot mashed potatoes.

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