MOM'S BEST SWISS STEAK

SERVES 4 to 6

My mother makes a great Swiss Steak, and this is the recipe. It is one of our family’s favorite comfort foods, served with buttered noodles or mashed potatoes. She always made it in her favorite electric skillet, until it bit the dust. After that, she made the Swiss Steak Braised in Foil, which is also very good. It has taken quite a few years to persuade her to go back to the original version, using a skillet on top of the stove. It is really quite easy but, like a pot roast, must be checked occasionally as it cooks. Swiss steak is a delightful food memory from my childhood that, thanks to Mom, 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.

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 cook, 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.

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