Sunday After Church Swiss Steak
Mom used a less expensive cut of beef, like a chuck or round steak, and cooked it long and slow.
It was always served with mashed potatoes. Yum.... comfort food!
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- 2-3 lb
- chuck or round steak
- 1/2 c
- 1/2 tsp
- 2-3 Tbsp
- vegetable oil
- 1 qt
- home canned tomatoes or
- substitute 2 (14 ounce) cans commercial canned tomatoes
- bay leaf
- 1 large
- onion, sliced
- salt and pepper to taste
1Mix flour and pepper in a pie plate. Dredge steak in flour and brown in a deep skillet small amount of oil. Drain oil. Add remaining ingredients except salt. Add this just before serving. Adding salt earlier can cause meat to be tough.
Simmer steak for about 1 1/2 to 2 hours or until tender and done. Add salt and more pepper if you like. Remove bay leaf. Serve wih mashed potatoes and gavy made from thickening tomato sauce left in pan.
2Note: You can ask the butcher at your local market to tenderize a less expensive cut of meat or cook it on lower heat for a longer period of time to tenderize.