Swiss Steak
A vintage clipped recipe for Swiss Steak, made with a round of beef roast, dry mustard, salt, pepper, flour, onions, carrots, Worcestershire sauce, brown sugar, and canned tomatoes
Print Recipe
Ingredients
- 2.5-3 pound round of beef
- 1.5 tablespoons dry mustard
- 1.5 teaspoons salt
- 1/4 teaspoon pepper
- 3/4 cup flour
- 3 tablespoons shortening
- 1.5 cups onions
- 2 carrots
- 2 tablespoons Worcestershire sauce
- 2 teaspoons brown sugar
- 3 cups canned tomatoes
Method
- Buy a 2 1/2 – 3 pound piece from the round of beef, about 1 – 1 1/2 inch thick.
- Mix 1 1/2 tablespoons dry mustard, 1 1/2 teaspoons salt and 1/4 teaspoon pepper with 3/4 cup flour.
- Pound the seasoned flour into the beef with a meat pounder or edge of a saucer.
- Don’t spare the rod and spoil the beef.
- Work as much flour in as you can, and with patience and elbow grease, you’ll get most of it in. Takes both.
- Melt 3 tablespoons shortening in a skillet or Dutch oven.
- Brown the meat well on all sides in the hot shortening.
- Sprinkle 1 1/2 cups sliced onions and 2 carrots, diced, over the beef.
- Add 2 tablespoons Worcestershire sauce and 2 teaspoons brown sugar to 3 cups canned tomatoes and pour over the meat.
- Cover and bake 1 1/2 – 1 3/4 hours in a moderately slow oven, 325-degrees.
- When the beef is tender, lift it on a hot platter and garnish with sauteed mushrooms caps, if you wish a dressier dish.
- Skim the fat from the sauce, if need be, and thicken to a smooth consistency.
- Serve the sauce on and with the meat and you have Swiss steak.
Kitchen Helper 2
Meat Pounder
Dutch Oven
Large Dutch Oven