Swiss Steak

Tonight we had leftover hamburgers, in delicious fresh French rolls that the chef bought today. And for dessert we had leftover strawberry shortcakes. Just as tasty as they were yesterday.

After dinner I was browsing through some old cookbooks, and finally found the Swiss Steak recipe that I used many years ago. It’s in a small cookbook published by the Ontario Department of Agriculture & Food, probably in the early 70s. Now that I’ve found it, I plan to make this sometime soon.

Swiss Steak

  • 2 lb round or chuck steak, ½” to 1″ thick
  • ¼ c flour
  • 1 tsp salt
  • 1/8 tsp pepper
  • cooking fat
  • 1 small onion, sliced
  • 2 c. canned tomatoes
  1. Dredge meat well with combined flour and seasoning; cut into serving pieces if desired.
  2. Brown meat in a little hot fat in heavy frypan, or electric frypan, turning to brown each side.
  3. Add onion and tomatoes. Cover tightly, bring to boil and let simmer gently for 1½ to 2 hours or until meat is tender. Adjust seasoning if necessary.

Makes 6 servings.

Note: This may be cooked in covered baking dish in moderate oven, 325°F.

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