Swiss Steak For Dinner

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Swiss Steak is named Swiss Steak because the meat has undergone a process called “Swissing” in order to make it tender. Beef Steaks for Swissing are generally steaks that are not very tender unless they are cooked slowly in moist heat. It is made either on a stove or in the oven and does not get its name from Switzerland, as the name suggests, but the technique of tenderizing by pounding or rolling called “swissing”. In England and in some parts of the United States such as the Deep South, it is also called a smothered steak. Using round steak in this recipe makes for an economical dinner.

Swiss Steak

Serves 4 to 6

Ingredients:

1 tablespoon olive oil
2 tablespoons butter
8 ounces fresh sliced mushrooms
1 onion, sliced thin
1 garlic clove, minced
1/3 cup flour
1 1/2 pounds boneless round steak, 3/4 to 1 inch thick
1 1/2 cups beef broth
Salt and pepper to taste

Directions

In a large heavy skillet over medium heat, heat the olive oil and butter.
Cut round steak into serving-size portions. Pound the steak until1/2 inch thick with a meat mallet. Flour the steak pieces, pressing the flour into the meat; transfer to the skillet. Sprinkle lightly with salt and pepper; brown the round steak thoroughly, turning to brown the other side, Remove to a plate. Save the remaining flour.


Saute the onions and sliced mushrooms for about 5 minutes, until the onions are tender. Stir in the remaining flour and cook for a minute or two.


Add the beef broth, stirring well. Return the browned meat to the pan, cover, and simmer on low heat for at least 1 ½ hours or until the meat is very tender.

Taste and add salt and pepper if needed. Serve with mashed potatoes.

 

Olive Oil Mashed Potatoes

Ingredients

3 pounds Yukon Gold potatoes
1 large garlic clove, peeled
Coarse salt and ground pepper
1/4 cup extra virgin olive oil

Directions

Peel potatoes and cut into 1-inch chunks. In a large saucepan, cover potatoes with cold water by 2 inches and add 1 tablespoon coarse salt. Add the garlic clove. Bring to a boil; cook until the potatoes are very tender and easily pierced with a fork, 20 to 25 minutes. Drain and return the potatoes and garlic to the saucepan. Heat over very low heat for a minute or two to dry the potatoes.
Using a potato masher, mash the potatoes and garlic with olive oil until smooth. Season with salt and pepper.

Roasted Broccoli

Ingredients

Half a head of broccoli
1 garlic clove, minced
1/2 lemon, squeezed
Salt and pepper to taste
Olive oil

Directions

Preheat the oven to 400 degrees F.
Oil a baking dish.
Trim the ends of the broccoli and peel the stalks.
Place the broccoli stalks in the baking dish and top with the remaining ingredients.
Roast the broccoli until tender 15-20 minutes.

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