Swiss Steak - This one is Great!

Forget about what you may remember about Swiss Steak, tough, with a mystery gravy, staple of steam-trays of family restaurants years ago.

This recipe, from Joy of Cooking, 1975 version, by Irma von Starkloff Rombauer, 1877-1962, (I bought this one at at antique store in Alanson, MI) was excellent.

I found some cheap chuck steaks at the local Oleson's, $4.00 for three steaks, a real bargain, but I needed to figure out how to make this cheap cut of meat edible.

Looked in Joy and found the Swiss Steak recipe.

I trimmed and pounded the steaks, dipped in seasoned flour (S&P, Paprika, onion & garlic powder) and browned in olive oil with a dab of butter. Placed the browned meat in a casserole, then to the hot pan added 1 medium diced onion, 1/2 C chopped carrots, 2 stalks of chopped celery, some diced yellow, and red peppers, and cooked until just soft then add 1 cup beef or chicken broth, (I used chicken soup we had for lunch) and 1 small can of tomato sauce, mix and pour over the meat.

Cover with lid or foil, shiny side down (transfers the heat better) and place in preheated 300 oven for 1 to 1 1/2 hours, This was so good, The meat was tender, the vegetables still had crispness and the sauce was so flavorful.

I served the Swiss Steak with potatoes and steamed asparagus.

Since we had 14" of snow, this was a perfect snowy-day meal.

Bon Appetit!