SAMPLE RECIPE From:
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SPICED WITH WIT: More Aunt Susan Recipes"
Pittsburgh Post-Gazette Food Editor Suzanne Martinson wrote, "Like many rural families, ours cooked beef into submission in dishes like Swiss Steak. Aunt Susan’s recipe for the dish paralleled my mother’s method: Pound the steak with the edge of a plate first. The Swiss steak is a tender, tasty version, although you might pine for Mother’s home-canned tomatoes."
TO SWISS A STEAK
2 pounds round steak
Salt and pepper
3 tablespoons flour (approximate)
3 tablespoons soft vegetable shortening
2 tablespoons butter
1 medium onion
1 carrot, cut in strips
2 cups canned diced tomatoes, heated
Ask your butcher to cut the round steak at least 1/2" thick. Pound the surface of the meat with a meat mallet or with the edge of a thick saucer, sprinkling the salt, pepper and flour on it as you pound. Cut the meat into serving portions and dredge them in all the flour they will take up, coating all sides of each piece.
Preheat oven to 325° F. Heat the shortening and butter in a heavy skillet with a tight lid and carefully sauté the thinly sliced onion in medium-hot fat. Remove the onion, increase the heat somewhat and brown the pieces of meat. Place the onion, carrot and undrained tomatoes on the pieces of meat. Cover and place in oven for 1 1/2 hours, or until the meat is fork-tender. This can also be simmered on top of the range if you can keep the heat very low. (If it begins to stick, add a bit of water or tomato juice.) Serve on a heated platter, garnished with the cooked vegetables.
—from Aunt Susan’s column in The Daily Oklahoman