Ben’s Swiss Steak

- 2 cups all- purpose fl our
- 4 pounds cube steak, cut into 8 pieces
- Salt and black pepper
- 1⁄3 cup vegetable oil
- 2 large green bell peppers, chopped
- One 8- ounce package sliced mushrooms
- 1 large onion, chopped
- 2 jalapeño chiles, finely chopped
- 2 large tomatoes, chopped
Instructions:
The cube steaks will break down and become smaller, but will create a thick, rich gravy. Remove the seeds from the jalapeño chiles for a very mild dish.
- Place the flour in a 13 × 9- inch baking dish. Add some of the steak pieces and coat evenly with the flour; shake off the excess. Season lightly with salt and black pepper. Remove to a platter. Repeat with the remaining steak.
- Heat the oil in a large skillet over medium- high heat. Working in four batches, add 2 pieces of beef and brown for 3 minutes on each side. When browned, transfer to a Dutch oven. Repeat with the remaining pieces of beef. Add additional oil if needed.
- Add 1 cup water to the pan drippings. Bring to a boil, scraping the bottom and sides of the skillet to loosen browned bits. Pour over the beef. Top with the bell peppers, mushrooms, onion, jalapeños, and tomatoes.
- Bring to a boil, reduce the heat, cover tightly, and simmer for 1 hour and 45 minutes until very tender when pierced with a fork. Rearrange the cube steak pieces occasionally to keep them from sticking to the bottom of the pan.