Savory Swiss Steak
Lean round steak, tenderized by pounding with a meat mallet, gains intense flavor from a hearty tomato-vegetable sauce in this recipe. You can simmer the meat on the range or, if you prefer, bake it in the oven.
1/2 cup all-purpose flour
1 tablespoon dry mustard
1 1/2 pounds round steak, cut 1-inch thick
2 tablespoons vegetable oil or bacon drippings
1 (14.50-ounce) can diced tomatoes
1 cup sliced onions
1/2 cup diced celery
2 or 3 carrots, diced
2 tablespoons Worcestershire sauce
1 tablespoon brown sugar, firmly packed
Salt and ground pepper
- Mix flour with mustard. Sprinkle flour mixture over steak and pound it in with a cleated meat mallet. Cut pounded steak into serving-size pieces.
- Heat oil in a wide, heavy frying pan over medium-high heat. add meat and cook, turning once, until browned on both sides. If you are baking meat, transfer it to a shallow baking pan.
- Add tomatoes and their liquid, onions, celery, carrots, Worcestershire and sugar to meat in baking pan or frying pan. Season to taste with salt and pepper.
- Cover and bake in a 350°F (175°C) oven (or bring to a boil, then reduce heat, cover and simmer) until meat is tender when pierced, about 1 1/2 hours.
Makes 4 servings.