Prep 15 mins
Cook 1 hr
The recipe comes from my 1973 "The Good Housekeeping Cookbook" which was my one-and-only cookbook for many years, before the advent of the internet. I decided to make Swiss Steak, having not made it in many years, so I dug out this old cookbook buried in the back of a kitchen cabinet (you know, the ones above the refrigerator) to get my old time recipe. I still had a place marker on the page!
- 340.19-453.59 g boneless beef round steak, cut about 1/2-inch thick
- 22.18 ml all-purpose flour
- 14.79 ml vegetable oil ("salad oil")
- 453.59 g tomatoes, canned
- 1 green pepper, sliced
- 1 onion, medium, sliced
- 7.39 ml basil
- 4.92 ml salt
- 0.59 ml black pepper
- On cutting board with sharp knife, trim any excess fat from meat and cut meat into 2 serving pieces. Coat meat on one side with half of the flour; with meat mallet (or edge of plate or dull edge of French knife), pound meat well. Turn meat over and repeat on other side.
- In 8-inch skillet over medium heat, in hot oil, cook meat until browned on both sides. Add tomatoes and their liquid and remaining ingredients; heat to boiling. Reduce heat to low; cover and simmer about 1 hour or until meat is fork-tender.
- Makes 2 generous servings. Serve with mashed potatoes (or rice or noodles).