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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Beef Swiss Steak Recipe

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This recipe for Beef Swiss Steak is from Fowler and Tellinghuisen Family Cookbook, 2021, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
chuck steak 1 1/2 to 2 inches thick
1/2 cup flour`
2 tsp salt
1/2 tsp black pepper
16 oz can tomatoes
1 large onion chopped
Directions:
Directions:
Mix flour, salt and pepper and pound into steak on both sides. Brown steak slowly on all sides in a little hot fat in cast iron Dutch oven. Mix chopped onions with tomatoes an pour over steak.

Cover and cook in moderate oven, 350º, 2 hours until meat is fork tender.

To carve, divide meat; turn one piece on edge and carve across grain; repeat.

Serve with cooked rice and pour tomato mixture over rice and roast.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
2 1/2 hours
Personal Notes:
Personal Notes:
This is a recipe found in the 1966 version of Better Homes and Garden Cookbook. My mother, Mary Louise Pampe used to make a version of this often, usually with beef raised on her in-laws' farm, butchered and stored in the local locker plant before homes had freezers.

 

 

 

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