Swiss Steak

 

This is the first recipe I used to make Swiss Steak, so you know how old this is.

Swiss Steak
4 servings
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1/4 cup flour, approximately
3/4 teaspoon freshly ground black pepper
1 1/2 pounds beefsteak (rump, round or chuck), cut 1 1/2 inches thick
3 tablespoons fat
1 medium onion, chopped
1 1/4 cups stewed tomatoes
1/3 cup sliced carrots
1/3 cup sliced celery

1.  Mix the flour, salt and pepper.  Dredge the steak with the seasoned flour.  Pound into both sides of the steak as much more of the flour mixture as it will hold, using the edge of a heavy plate.

2.  In a Dutch oven heat the fat, add the steak and brown very well on both sides.

3.  Add the vegetables, cover and simmer gently until tender, one and one-half hours.  Or bake in a covered casserole in a preheated slow oven (3oo degrees F) two to two and one-half hours.  Remove the meat to a warm platter and keep hot.

4.  Strain the drippings from the pan and skim the fat from the surface.  Serve hot as a gravy with the meat.

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