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Swiss Steak
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A slow-cooked tender man-pleasing dish

Mary in Arkansas

Serves/Makes:6 or more

  • 1 2 lb (.9 kg). to 3 lbs (1.4 kg). thick-cut chuck steak (well marbled)
  • 1/2 cup (125 ml) (or more) all purpose flour
  • 1 tsp (5 ml) salt
  • 1/2 tsp (2 ml) ground black pepper
  • 3 tbsp (45 ml) vegetable oil
  • 2 yellow onions, peeled and thinly sliced
  • 1 large tin whole tomatoes with juice, broken up
  • Dry the meat off with paper towels.
  • Combine the flour,salt and pepper.
  • Sprinkle the meat with this mixture.
  • With a meat pounder, or the side of a china salad plate, (my Grandma's favorite instrument), pound as much flour mixture into both sides of the meat as it will take.
  • Place the oil (she used lard, or course) in a heavy bottom pan with a lid.
  • Brown the meat on both sides over medium heat.
  • Lay the sliced onions on top of the meat.
  • Break up the tomatoes with your hands and pour them, along with the juice from the can to the pot.
  • Slap on the lid and cook over very low heat for 2 hours or more (or until very tender).
  • Add water if necessary, if you have an electric stove as you cannot adjust the heat as well as on a gas stove.
The juices from this dish make a delicious pan gravy that is wonderful served over the meat and mashed potatoes.

Grandma Danforth used to put Swiss Steak on to cook just before she left for church. When the family returned, she just had the vegetables to make and serve a wonderful Sunday Supper to her family.

Grandma wasn't much of a cook so this is one that anyone can do!

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