Swiss Steak

The name of this recipe does not refer to Switzerland, but rather to the process of "swissing" fabric or other materials being pounded or run through rollers to soften it (according to Wikipedia). This results in meat being tenderized as in the following recipe.

½ C. flour
1 T. dry mustard
salt & pepper
1½ lb. round steak (about 1" thick)
2 T. oil
16 oz. can tomatoes
1 C. onions, sliced
½ C. celery, diced
2-3 carrots, diced
2 T. Worcestershire sauce
1 T. brown sugar

Preheat oven to 350° if using oven. Mix flour, mustard, salt and pepper. Sprinkle meat with mixture and pound into steak using a meat pounder. If you sandwich the meat between layers of plastic it will facilitate clean up. The meat should end up about a half inch thick. Cut into individual portions.

Brown meat on both sides in oil. Pour remaining ingredients over meat. Salt and pepper to taste. Cover and bake in 350° oven or simmer on stove for 1½ hours. Serves 4.

Credit: Inspired by Sunset Favorite Recipes cookbook.

Filed under Meat Tagged beef, dinner