Chinese Swiss Steak

Herbert T. Matayoshi, Class of 1946

• 2 lbs bottom round steak
• 1 tsp soy sauce
• 1 Tbsp sherry
• 2 tsp salt
• 1 tsp sugar
• 1/2 tsp msg
• 1/8 tsp pepper
• 2 Tbsp cornstarch
• 1 piece ginger, crushed
• 1 clove garlic, crushed
• 2 stalks green onion
• 1 stalk celery
• 1 sprig parsley
• 1 small carrot
• 2 cups hot soup stock

Cut steak into serving pieces (about 2×3-inches). Combine soy sauce, sherry, salt, sugar, msg, pepper, cornstarch, ginger and garlic. Marinate steak in the mixture for 20-30 minutes. Heat skillet with oil and brown steak lightly. Place in baking dish. Finely chop vegetables. Add vegetables and stock to steak. Bake at 350 degrees for 1-1/2 hours or until meat is tender. Turn occasionally during cooking period.

Yield: 6 servings