Swiss Steak
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When meat prices soared because of heavy demand after World War 11, Swiss Steak became a good alternative to ground beef, according to Sylvia Lovegren in Fashionable Food.
The name has nothing to do with Switzerland, says John Mariani in The Dictionary of American Food and Drink -- rather it refers to the English word "swissing", a method of rolling cloth.
Swiss Steak dates in print to 1924, but it didn't gain popularity until the 1940's.
This recipe is from Lovegren's book.
INGREDIENTS
1/2 cup flour
1 teaspoon salt
1/8 teaspoon pepper
2 pounds boneless beef (round, chuck, shoulder), 1-inch thick, in 1 piece
2 tablespoons rendered beef fat, butter or bacon drippings
2 medium onions, sliced
1 bay leaf
1/2 cup liquid (water, wine, or stock)
1 cup canned tomatoes, choppedMix the flour with the salt and pepper. Pound part of the flour into both sides of the beef. Continue adding the flour mixture and pounding it until the meat will absorb no more.
Brown the beef in the hot fat in a heavy frying pan or Dutch oven. Remove the meat from the pan and stir in the onions, cooking them until lightly browned.
Return the meat to the pan, add the rest of the ingredients and cover tightly. Simmer over low heat (or bake in a 300 degree oven) until the meat is very tender, about 2 hours. Uncover and cook another 1/2 hour, until the juices are thick.
Put the steak on a large heated platter and keep it warm while you degrease the pan juices. Pour the gravy over the meat and serve with buttered noodles or mashed potatoes.
Serves 4