Kay's Swiss Steak

11:37 PM
Swiss Steakinch-thick round steak tenderized, browned and then cooked low and slow in a sauce of tomatoes, onion, garlic, and herbs.

When I think of comfort food, Swiss Steak is first on my list. With buying an economy pack of round steak last week for my Stuffed Round Steak, I had enough left to make this excellent Swiss Steak.

Swiss steak is a method of preparing meat, usually beef, by means of rolling or pounding, and then braising it in a cooking pot, either on a stove (cooker) or in an oven.

The name does not refer to Switzerland, but instead to the process of "swissing," which refers to the fabric or other materials being pounded or run through rollers in order to soften it.

Swiss steak is typically made from relatively tough cuts of meat, such as the round, which have been pounded with a tenderizing hammer, or run through a set of bladed rollers to produce so-called "cube steak." The meat is typically coated with flour and other seasonings and served with a thick gravy.

The process of swissing meat is done to enable tougher and cheaper pieces of meat to be tenderized. Cube steak is the usual meat used in producing Swiss steak by most home cooks.

Cube steak has had the connective fibers that make the meat tough physically broken by the butcher and the braising process further breaks down the connective tissue in the meat. Swiss Steak should be tender enough to be eaten without a knife.

Swiss Steak

    2 pounds beef tenderized round steak, trimmed of excess fat
    2 teaspoons kosher salt
    1 teaspoon coarse ground black pepper
    3/4 cup all-purpose flour
    1/4-1/2 cup vegetable oil or bacon drippings
    1 large onion, thinly sliced
    2 cloves garlic, minced
    1 tablespoon tomato paste
    1 (14.5-ounce) can diced tomatoes
    1 teaspoon ground coriander
    1 tablespoon Worcestershire sauce
    1 1/2 cups beef broth
Cut the meat with the grain into cutlet size and season on both sides with the salt and pepper.

Place the flour into a pie pan; add 1 teaspoon salt and 1/2 teaspoon pepper and mix together. Coat the pieces of meat on both sides in the flour mixture; set aside.

Add bacon drippings or vegetable oil to just cover 1/2 inch on the bottom of a large heavy bottom skillet and heat. Once the oil begins to get hot enough, add the steaks to the pan, being careful not to overcrowd.

Cook until golden brown on both sides, approximately 2 minutes per side. Remove the steaks to a plate and repeat until all of the steaks have been browned.

After the last steak is removed from the skillet, add the onions and garlic. Saute for 1 to 2 minutes. Add the tomato paste and stir to combine.

Next add the tomatoes, coriander, Worcestershire sauce and beef broth and stir to combine. Return the meat to the pot, submerging it in the liquid.

Cover the pot and turn the heat to simmer. Cook for 1 1/2 to 2 hours or until the meat is tender and falling apart.

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Kay Little
Kay Little

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