Mom's Swiss Steak
Serves 4 to 6
My mother made delicious Swiss steak, and this is the recipe. Swiss Steak was one of my family's favorite comfort foods, served with buttered noodles or mashed potatoes. In the old days, Mom made it on the stovetop, then in her favorite electric skillet until it no longer worked. After that, she started using a new oven-braised recipe that is also very good. That recipe is in the similar and related recipes. At some point, I persuaded her to make the original stovetop version because it is my favorite. It is just as easy as the oven version but requires more attention as it cooks. Swiss steak is a delightful food memory from my childhood that, thanks to my mother, I can share with you.
Ingredients
- 2 pounds boneless round steak, about 1-1/2 inch thick
- 1/2 cup all-purpose flour
- Salt and pepper to taste
- 4 tablespoons canola or other vegetable oil, divided
- 2 large onions, peeled, halved vertically, and cut into 1-inch slices
- 3 medium carrots, peeled and cut into about 1-1/2 inch pieces
- 1 medium green pepper, cut into 1-inch strips
- 2 large garlic cloves, minced
- 4 ounces button mushrooms, whole or halved if very large
- 2 cans (14.5-ounces each) whole tomatoes, broken apart, with juices
Trim excess fat from meat. Cut into serving sizes. Season the flour with salt and pepper. Dust both sides of the meat with the seasoned flour. Place on a cutting board and pound each side with a mallet until the flour is slightly absorbed into the meat.
Heat a 12-inch skillet or sauté pan over medium-high heat. Add 2 tablespoons of the oil and heat. Add the meat and sauté until well-browned, about 4 minutes per side. Remove the beef from the skillet and set aside.
In the same pan, heat the remaining 2 tablespoons of oil. Add the onions, carrots, and green peppers; sauté until onions begin to brown, about 5 minutes. Add the garlic and mushrooms; sauté another minute. Stir in the tomatoes, scraping up all the browned bits in the bottom of the pan, and season with more salt and pepper. Bring to a boil and add the beef. Reduce heat to low. Cover and simmer, stirring occasionally, until meat is very tender, 1-1/2 to 2 hours. Remove the lid and simmer until the liquid has thickened. Serve with mashed potatoes, buttered noodles or rice.
No matter where I take my guests, it seems they like my kitchen best.
Pennsylvania Dutch Saying
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