SWISS STEAK
My Mom used to make the best swiss steak. This is her recipe with my addition of celery, carrots, potatoes and peas. You can use a swiss steak for this but you can also use a round steak and ask the butcher if he can tenderize it for you. If not you can do it yourself with a meat mallet or use the edge of a saucer to pound out...
Provided by Julia Ferguson
Categories Steaks and Chops
Time 30m
Number Of Ingredients 11
Steps:
- 1. Place skillet or dutch oven on med heat. While pan is heating, cut all visible fat from edges of steak and place in hot pan. While fat is rendering, cut steak into more managable sized pieces. Dredge steak pieces in flour that has been seasoned with salt and pepper. Remove rendered fat pieces from skillet and add small amount of oil or shortening to skillet. Place floured steak in hot skillet and brown on both sides. Do not crowd, if not enough room just do a few at a time and brown in batches. Steak does not have to be cooked through, just browned. Remove steak to plate and set aside. Drain fat from skillet, add steak back in, sprinkle a little of the flour leftover from dredging on top of the steak. This will help to thicken the tomato sauce and make a nice tomato gravy.
- 2. Place sliced onion and celery over steak. Add canned stewed tomatoes, juice and all. Fill empty can about half full with water and add to skillet. Bring liquid in skillet back to a boil, add scraped carrot chunks and potatoes. Pour can of tomato sauce over potatoes, fill can half way with water and pour into skillet. Place lid on skillet, turn down and simmer until vegetables and steak are nearly tender, about 2 hrs. Add frozen or canned peas to skillet, cover and continue cooking until steak is fork tender.
- 3. Notes: If more liquid is needed add a little more water. If skillet is too small to hold all ingredients use a dutch oven. I made this for dinner tonight and I had to switch everything over to the dutch oven, then I had to clean up around the burner where it had spilled out. Serve with crusty rolls and butter.
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Paul Goodluck
[email protected]This was a great recipe! The steak was tender and juicy, and the gravy was flavorful. I made a few changes to the recipe, but it still turned out great. I used a chuck roast instead of a round steak, and I added some chopped carrots and celery to the
Smith Chizzy
[email protected]I made this Swiss steak last night, and it was a hit! The meat was fall-off-the-bone tender, and the gravy was so flavorful. I served it with mashed potatoes and green beans, and it was a perfect meal. I will definitely be making this again.
Shojib ahmed Sojib
[email protected]This Swiss steak recipe was amazing! The meat was so tender and flavorful, and the gravy was rich and delicious. I followed the recipe exactly, and it turned out perfectly. My family loved it, and I will definitely be making it again.