Ben's Swiss Steak Recipe

2 cups all-purpose flour
1 teaspoon salt
Coarsely ground black pepper
2 pounds cube steak, cut into 8 pieces
1/3 cup vegetable oil
2 large green bell peppers, chopped
1 (8-ounce) package sliced mushrooms
1 large onion, chopped
2 jalapeno chiles, finely chopped
2 large tomatoes, chopped

1. Place flour, salt and pepper in a large zip-top plastic bag. Add some of the steak pieces and coat evenly with flour mixture; shake off excess. Remove to a platter. Repeat with remaining steak.
2. Heat oil in a large skillet over medium-high heat. Working in batches, add 2 pieces of meat and brown 3 minutes on each side. When browned, transfer to a Dutch oven. Repeat with remaining pieces of meat. Add additional oil if needed.
3. Add 1 cup water to pan drippings. Bring to a boil, scraping bottom and sides of skillet to loosen brown bits. Pour over meat. Top with peppers, mushrooms, onions, jalapenos and tomatoes.
4. Bring to a boil, reduce heat, cover tightly, and simmer 1 hour and 45 minutes, until meat is very tender when pierced with a fork. Rearrange meat occasionally to keep pieces from sticking to the bottom of pan. Serves 8.

Tips From Our Test Kitchen: The cube steaks will break down as they cook and create a thick, rich gravy. Remove seeds from peppers for a very mild dish.