Swiss Steak

This recipe originates from my mom,
I have made a few slight changes to it over the years,
it is now one of my husband's favorite meals.
We like to serve it on top of mashed potatoes with a side of vegies.
And just for your gee-whiz file:
The "Swiss" in Swiss Steak has nothing to do with Switzerland, but refers to the process of tenderizing a tough cut of meat.
So if you happen to go to Switzerland, I am pretty sure you will not find this meal on any menu in a restaurant.
Having said that, this is a really easy way to cook a round steak and is very good!
Enjoy!


Swiss Steak

One or two - 2 to 2.5 pound round or top round steak, about an inch thick
1 cup of flour
Salt and pepper

3 Tbsp olive oil
1 onion, roughly chopped
2 garlic cloves, chopped
2 cups canned puréed tomatoes

2 Tbsp of Worcestershire sauce
2 teaspoons each of fresh thyme, sage, marjoram, or 1/2 teaspoon each of dried

1. Rub flour into both sides of the steak. Sprinkle with salt and pepper. Heat a wide, shallow (3 inches), covered pan to medium high heat. Add 2 Tbsp of oil to coat the pan. Place the steak in the pan, and cook for approximately 10 minutes on each side, enough to brown the steak.

2. Remove the steak from the pan and set aside. Add onions and garlic to the pan and another tablespoon of oil. Cook the onions and garlic for 3-5 minutes, using a metal spatula to scrape up any steak drippings, mixing them in with the onions. Add half of the herbs to the onions. Return the steak to the pan, placing it on top of the onions. Crowd the onions around and on top of the steak. Sprinkle the rest of the herbs on top of the steak. Add the 2 cups of puréed tomatoes and Worcestershire sauce to the pan.

3. Cover the pan with a tight fitting lid. Bring the steak in the tomato purée to a simmer and then lower the heat to the lowest heat possible to maintain a low simmer.

4. Cook for 1 1/2 hours. After 1 1/2 hours of cooking time for the steak, uncovered the pan, turned the steak over, and cook for remainder 30 minutes.

5. The steak should be done after a total cooking time of 2 hours. To check it, you can poke it with a fork. The meat should be quite tender. To serve, remove the steak and slice it on a carving board. OR, you could have started with individual steaks that were smaller. Spoon the sauce over the steak. I serve this over mashed potatoes.

Serves 4-6