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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 8 |
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The *must use* ingredient for this contest was a real challenge for me since I am in the apparent minority that does not like the American kitchen staple known as ketchup or (catsup). All at. Not even a little. I had also never used, nor heard of, one of the list ingredients, Ponzu Lime Citrus Dressing. However my adventurous spirit took over, and I came up with this delicious, decidedly NOT gourmet, take on Swiss steak. The steak was so tender you could cut it with a fork. Ingredients:
1 cup flour |
1 teaspoon seasoning salt |
1/4 teaspoon black pepper |
1 teaspoon celery seed |
4 tablespoons oil, separated |
3 tablespoons ponzu sauce, lime citrus dressing |
1/2 cup water |
2 lbs round steaks |
1 large onion, sliced thin |
1 large green pepper, sliced thin |
1 cup ketchup |
1 cup pepsi |
1 (10 3/4 ounce) can cream of celery soup |
1 (10 1/2 ounce) can beef broth |
Directions:
1. Combine flour, seasoned salt, pepper and celery seed in a shallow baking dish and set aside.
2. To a large heavy, lidded skillet add 3 T of the oil and bring to medium-high heat.
3. While waiting for the oil to heat up, in another shallow pan, whisk together the Ponzu Lime Citrus Dressing and the water.
4. Dip (NOT SOAK) each piece of round steak in the water mixture, then dredge in the flour mixture, and place carefully in the hot oil (don't crowd the skillet).
5. Cook for 2-3 minutes then turn, cooking for 2-3 minutes on the other side (they will not be completely done).
6. In a medium bowl, whisk together the soup, ketchup, Pepsi and broth until well combined, then set aside.
7. Remove steak pieces and place on paper toweling on a platter, until all pieces are partially cooked.
8. Add the onions and bell peppers to the hot skillet, adding the last T of oil, if needed.
9. Saute for about 2 minutes, the add the ketchup/soup mixture to the skillet.
10. Stir lightly, then gently slide the steaks back in the pan, taking care to dunk them under the sauce.
11. Cover and simmer on medium-low heat for 30 minutes.
12. Serve over hot rice.
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