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Swiss Steak

Source of Recipe

Family Recipe


Recipe Introduction

Midway between pot roast and stew, this is a fine way to use a less than tender steak. Lots of gravy to go over mashed potatoes or noodles

List of Ingredients

1 ½ pounds rump, round, or chuck steak
2 tablespoons flour
¾ teaspoon salt
½ teaspoon freshly ground pepper
3 tablespoons shortening
1 ½ cups canned stewed tomatoes
1 onion, sliced



Recipe

Preheat the over to 325F. Trim excess fat from the steak. Combine the flour, salt, and pepper. Sprinkle half the flour mixture on one side of the meat and pound it in with a meat-tenderizing mallet or the rim of a saucer. Turn the meat over and repeat the flouring and pounding. Melt the shortening in a covered pan or Dutch oven. When it is hot, add the meat and brown over medium heat until both sides are well colored. Add the tomatoes and onion, cover, and place in the oven for about 2 hours or until tender.