Swiss steak was my very favorite thing my mom made growing up. Hers is the best I've ever tasted. She forgets now how she made it (insert sad face), but I've been making it for a long time, trying to recapture the goodness of her Swiss steak. This is a little twist on it, with pork chops or spare ribs added. Gives it a lovely flavor & stretches the dish. Always serve w/ mashed taters & corn! I love to put the sauce all over my mashed potatoes. :)
1Bring steak to room temperature and cut into quarters. Tenderize the steak with a meat mallet (sometimes your butcher will do it for you or run it through a cuber). Pound it w/ a mallet until it starts to thin out (you show that steak who's boss, baby!).
2Lightly salt & then pepper the steak. I pour worcestershire sauce on it at this point & rub in well & let it sit a bit longer. Heat a skillet w/ some oil for browning the steak. Rub the steak into the flour.
3Fry for a few minutes each side, working in batches, if needed. Brown the pork chops or ribs a few minutes also, (I don't add flour or seasonings to the chops).
4Meawhile, add about 3/4 of the canned tomatoes to your crockpot. Sprinkle a little sugar over top, and then add the A1, if using. Add 1 can of tomato paste & beef stock, celery seed, and stir. I add more ground black pepper. Add some more salt, if you want. Add half of the chopped green pepper & onions.
5Add the cooked steak & chops. Top w/ remaining onions and peppers & the rest of the tomatoes. Cook on low for about 6-7 hours.
6Check & see if your sauce is too thin. If it is, add the rest of the tomato paste & continue cooking until you can cut the steak easily with just a fork. You also can add some garlic to this recipe or chopped carrots. I usually don't just because my mom didn't & I like it how she did it! :)