Can you make the recipe after browning meat and just before you add tomatoes and refrig and finish cooking next day w/ tomatoes, etc.?
I have a question about step 4 on the recipe "Swiss Steak" from sdebrango. It says:
"Add a little more oil to the pan and put your steak in, brown on both sides. Don't cook through just brown the meat. Add the onion and green pepper, 2 cans of stewed tomato and salt and pepper. Cover with the lid, simmer on low for 1-2 hours or until meat is fork tender."