Directions
Combine flour, salt and pepper. Pound this mixture into the meat on both sides using a meat mallet. Brown steak slowly on all sides in a little hot fat in a Dutch oven. Don’t rush this browning step. Remove excess fat. Add onions, celery, carrots, tomato juice and water. Cover and simmer until tender, about 1½ to 2 hours. Slow cooking is the key to its goodness.
Notes
Mom always said, “The more flour you pound into the meat, the more tender the meat will be.” Carol
“Swiss steak, mashed potatoes and gravy were one of our favorite Sunday meals. Dinner was always served right at noon, so Mom had to get up at the crack of dawn to get the rolls set, pies made and Swiss steak started.” Carol and Dee
Ingredients
- One 2 Pound round steak cut 1 to 2 inches thick
- 1/2 Cup flour
- 2 Teaspoons salt
- 1/2 Teaspoon pepper
- 1 Large onion, chopped
- 6 Carrots, sliced thin
- 3 Stalks of celery, chopped
- 1 Cup tomato juice
- 1/2 Cup water
