Swiss Steak California Style Recipe


Difficulty LevelEasyHealth IndexAverage
CuisineMain Ingredient
Interest Group


 Dry white table wine1 Cup (16 tbs)
 Wine vinegar3 Tablespoon
 Canned green chili1 , finely chopped
 Brown sugar1 Tablespoon
 Salt1 Teaspoon
 Garlic powder1⁄4
 Beef round steak2 Pound, cut 2 inches thick
 Shortening2 Tablespoon
 Drained marinade1 Cup (16 tbs)
 Bouillon1⁄2 Cup (8 tbs)
 Chili sauce1⁄4 Cup (4 tbs)
 Chopped onion2 Tablespoon
 Cornstarch2 Teaspoon
 Water2 Teaspoon
 Tomatoes3 Medium, quartered (For Garnish)
 Pitted ripe olives1⁄2 Cup (8 tbs) (For Garnish)
 Canned artichoke hearts4 Ounce, drained (1 Small Can)


Mix first 6 ingredients for marinade.
Trim any excess fat from meat.
Place meat in pan or bowl, and marinate in refrigerator overnight.
The next day, drain meat well, saving marinade.
In a large pan with cover, brown meat on both sides in heated shortening.
Add marinade, bouillon, chili sauce, and chopped onion.
Cover pan and simmer meat until tender, about 1 1/4 hours.
Skim any fat from liquid.
Blend cornstarch with water and stir into liquid.
Cook until thickened.
Add tomatoes, olives, artichoke hearts.
Place meat on heated serving platter.
Arrange garnish around and on top of meat.
Spoon on a little of the sauce.