SWISS STEAK Recipe from "Potluck Paradise, Favorite Fare From Church and Community Cookbooks" by Rae Katherine Eighmey and Debbie Miller (Minnesota Historical Society Press, 2008).
St. Paul Pioneer Press Makes 4 to 6 servings. 1/3 cup flour 1 teaspoon salt 1/2 teaspoon pepper 2 pounds round steak, cut 1 1/2 to 2 inches thick 3 tablespoons vegetable oil or butter or a mixture 1 small onion, sliced 1 can (14 to-16 ounces) tomatoes To tenderize the meat: Mix flour, salt and pepper. Using studded meat hammer, pound into surface of meat. To brown meat: In large frying pan with lid, heat oil over medium heat. Carefully place round steak in hot oil. Cook on both sides until meat is well browned. Remove to platter. To finish steak: Add onion slices to pan. Cook until translucent. Return meat and any accumu-lated juices to frying pan. Add tomatoes. Cover with lid. Reduce heat. Simmer for 1 1/2 hours or until meat is thoroughly cooked and tender. Oven alternative: Or wrap meat, onion and tomatoes tightly in heavy-duty -------------------------------------------------------------------------------- aluminum foil package. Roast in 350-degree oven for 1 1/2 hours. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
