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Fontilla’s Swiss Steak and Gravy

Dan Sweeney, Green River, Wyoming

Serves 4 to 5

“This recipe was originally my mom’s. I’ve added to it a bit for those who like it hot. Coming from a family of ten, we start with a lean and less expensive cut of meat—round steaks.”

2 eggs

1 cup all-purpose flour

1 tablespoon garlic powder

1 teaspoon salt

1 teaspoon black pepper

¼ cup olive oil

5 eye-of-round steaks (1¼ pounds)

1 medium red bell pepper, coarsely chopped

1 medium orange bell pepper, coarsely chopped

1 medium yellow bell pepper, coarsely chopped

1 small onion, chopped

One 14-ounce can Italian-style stewed tomatoes, undrained

One 10-ounce can mild tomatoes with green chiles, undrained

Mashed potatoes, optional

1. Preheat the oven to 325°F.

2. Beat the eggs in a shallow bowl with a fork. Combine the flour, garlic powder, salt, and pepper in a separate shallow bowl.

3. Heat 3 tablespoons of the olive oil in a large ovenproof skillet over medium heat. Dip the steaks into the beaten eggs and then dredge in the flour mixture. Working in two batches, brown the steaks in the hot oil for 2 to 3 minutes on each side. Remove to a platter.

4. Heat the remaining 1 tablespoon olive oil in the skillet. Add the bell peppers and onion and cook over medium-high heat for 5 minutes, stirring frequently. Return the steaks to the skillet with the vegetables. Pour the tomatoes evenly over the steaks.

5. Bake, uncovered, for 2 hours, or until the beef is very tender. Remove half of the vegetable mixture and purée in a blender to make gravy for the mashed potatoes, if using.

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TIPS FROM OUR TEST KITCHEN: For a thinner consistency, add ¼ to 1/3 cup water to the skillet before baking and season with additional salt and pepper.

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Baked Spaghetti

Tammy Upchurch, Monticello, Kentucky

Serves 10 to 12

“I have served this Baked Spaghetti for Sunday family dinners, office parties, and holiday get-togethers. It is always a big hit, and it’s so easy to make.”

One 12-ounce package uncooked spaghetti, broken in half

3 pounds ground beef

1 large onion, finely chopped

Two 26-ounce cans spaghetti sauce

One 7-ounce can sliced mushrooms, drained

One 2-ounce can sliced black olives, drained, optional

1 medium green bell pepper, chopped

One 14-ounce can diced tomatoes, drained

2 teaspoons dried oregano, or to taste

¼ teaspoon dried red pepper flakes, or to taste

1 teaspoon salt

1 teaspoon black pepper

One 3-ounce package small pepperoni slices (50-count package)

4 cups shredded mozzarella

1. Preheat the oven to 350°F. Grease a 13 × 9-inch metal cake pan.

2. Cook the spaghetti in a stockpot according to the package directions. Drain well and return the pasta to the pot off the heat.

3. Heat a Dutch oven over high heat. Spray with nonstick cooking spray, add the ground beef and onion, and cook until browned, stirring constantly. Drain and add to the pasta in the stockpot. Stir in the spaghetti sauce, mushrooms, olives, if using, bell pepper, tomatoes, oregano, red pepper flakes, salt, and black pepper; toss to blend.

4. Spoon the mixture into the prepared pan. Top with the pepperoni and sprinkle evenly with the mozzarella. Bake, uncovered, for 25 minutes, or until the cheese is melted.

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TIPS FROM OUR TEST KITCHEN: Use a metal cake pan rather than a glass baking dish, since it is larger. If a cake pan is not available, reduce the amount of pasta to 8 to 10 ounces.

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Beef and Cheese Casserole

Carole Bruere, Albuquerque, New Mexico

Serves 8

“This casserole has always been great comfort food on chilly nights. In 1966, this recipe won first place and $6 at the Wheatland, Wyoming, County Fair. It has been winning over family and friends ever since.”

12 ounces uncooked egg noodles

1½ pounds ground beef

1 medium onion, chopped

Two 8-ounce cans tomato sauce (plain or with basil, garlic, and oregano)

One 6-ounce can tomato paste

1 teaspoon salt

1 teaspoon black pepper

Two 8-ounce packages cream