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From Dorothy McNett's recipes at www.dorothymcnett.com. This has no origins to Switzerland but the name comes from an old English word "swissing" which means to pound or to use needles to pierce tough cuts of meat to tenderize them. Then the meat gets cooked for at least 1 hour, up to 3 hours, with a broth or tomato sauce, also known as "smothered steak" in various parts of England. Because the name ends up being capitalized as in Swiss steak instead of swiss steak, most people think of it as a specialty from Switzerland!
2 pound round steak, 1 to 2 inches thick
Combine the flour, salt, pepper and paprika. Place meat on cutting board, sprinkle with the flour mixture. Using a meat mallet or other meat tenderizer, pound the flour mixture into the meat, flattening the meat to about 3/4 inch thick or so. Using a heavy bottomed skillet or saute pan that has a lid, heat the oil or lard. Cook the sliced onions a few minutes to brown them a bit. Remove the onions and add the steak. Brown the meat on both sides. Add the onions back to the top of the steak and also add the tomatoes and liquid. Cover tightly and cook slowly 2 - 3 hours or until meat is tender.
Recipe created 2011-09-06.