Swiss Steak


A big thank you goes to Marty Bixler



Just who was Marty Bixler, anyway?

Like many I’m sure, I thought that Swiss Steak had its origins in Switzerland. But, we are all wrong! Swissing is the process of smoothing fabric (usually cotton) in between rollers in a factory. In England, someone decided to swiss their cheap cut of beef by pounding it and smoothing it out before cooking it. The concept of pounding meat to tenderize it is not a new one, but references to Swiss steak arose in the 1910s some time. Swiss steak is usually cooked with tomatoes, and the meat is generally pounded, rolled in flour, fried and then added to the pan.

Swiss Steak (Marty Bixler)

2 or 3 lb round steak

1 1/2 Tbsp dry mustard

1/4 tsp pepper

1 1/2 tsp salt

3/4 c flour

3 Tbsp shortening

1 1/2 c sliced onions

2 c diced carrots

2 Tbsp Worcestershire sauce

2 Tbsp brown sugar

3 c canned tomatoes

Add mustard, salt and pepper to flour and pound into beef with saucer. Melt fat. Brown meat well. Sprinkle onions & carrots over beef. Add Worcestershire Sauce & brown sugar to tomatoes and pour over meat. Cover & bake in oven at 325º for 1 1/2 hours.

More info

Swiss Steak from Gourmet Sleuth

Swissing from Food Site Genesis

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