Mum's Swiss Steak
Always made the same, always served the same :) It was Mum's consistency, I think, that made home cooking something to look forward to and carry with me through life.
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- 2 lb
- sirloin steak
- 1 medium
- to large cooking onion, sliced, rings pulled apart
- 28 oz
- canned tomatoes (stewed are nice)
- worchestershire sauce (optional)
2Cut steak into 2 - 3" pieces. Make sure you leave meat covered lightly in flour.
5Low simmer covered until most of the liquid is absorbed (need enough liquid to keep it from getting too thick). Stir occasionally for at least 2 hours. Test the meat. You should be able to break it apart easily with a fork. Cook longer if necessary. Mum just added a little water if the sauce started getting too thick. She always served it with mashed potatoes and corn niblets.