"Hunger is the best sauce in the world."--Cervantes

Family-Best Swiss Steak Recipe

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This recipe for Family-Best Swiss Steak, by , is from The Auerbach Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lynne Auerbach


1 boneless chuck or round beef steak, weighing about 2 pounds
4 tablespoons flour
2 tablespoons salad oil
1 large onion, chopped (1 cup)
1 cup chopped celery
1 can (8 ounces) tomato sauce
1 cup water
1 1/2 teaspoons salt
1 teaspoon sugar
1 teaspoon marjoram
1/4 teaspoon pepper

1. Rub steak with flour to coat generously; brown in salad oil in a large heavy frying pan or in an electric skillet; remove and set aside for next step.

2. Saute onion and celery until soft in same frying pan; stir in remaining ingredients. Return steak to pan; cover.

3. Simmer 2 hours, or until meat is very tender. Remove to a heated serving platter; keep hot while fixing gravy.

4. Let gravy stand in pan about a minute, or until fat rises to top; skim off all fat; reheat gravy to boiling.

5. Cut steak into 1/4 inch tick slices, serve with gravy.

Personal Notes:
Personal Notes:
Over steamed rice. That was how she always served this. Never over boiled potatoes. Swiss steak and rice.




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