Swiss steak is not Swiss, it is named after the method of tenderizing the meat, swissing,, the meat is pounded with a mallet or rolling pin. This recipe is an economical meal using an inexpensive cut of beef like a round steak. The meat is dusted in flour and braised either on the stove top or oven in a tomato sauce adding sautéed onion, green pepper and mushrooms. This is a depression era recipe, has been around for a long time and was one of my favorites as a child. Comfort food that is
Delicious served with mashed potatoes or even polenta and vegetables. —sdebrango —sdebrango
- Prep time 30 minutes
- Cook time 2 hours 30 minutes
- Serves 4
1-1 1/2 pounds
Round steak or other inexpensive cut
2 15 oz cans diced, stewed, whole tomatoes
Medium onion diced
Bell pepper diced seeds removed
Sliced cleaned mushrooms
Flour to dredge meat
Salt and pepper to taste
Olive oil to sauté
- Pound steak with mallet until approximately 1/2 inch thick. Dredge in flour and season with salt and pepper
- Chop onion and green pepper and slice mushrooms.
- You will need a fry pan or braiser with a lid to cook this. Heat the pan coated with olive oil and sauté the onion and green pepper until soft and translucent. Add the mushrooms and continue to cook until mushrooms are softened. Remove from pan and set aside. Add a little more oil to the pan and sauté the steak until browned on both sides. Add the vegetables back into the pan along with the 2 cans of tomatoes. Season to taste and bring to a boil. Put the lid on and lower heat to medium low and continue cooking at least 2 hours or until meat is tender.
- You can also braise in the oven on 375 degrees for 2+hours until meat is tender. Watch to make Sure there is enough liquid in the pan adding a little water if necessary.