How to Cook Swiss Steak

While you may think that a Swiss steak is a kind of meat dish originating from Switzerland, it actually refers to a method of meat preparation.

The term “Swiss” (which literally means “crisp fabric”) is derived from a process called swissing. Swissing is the method of processing materials by running them through a series of steel rollers to soften them.

This method is also applied to meat processing. It is usually done on moderately tough pieces of meat, specifically, on round cuts of beef. Round beef cuts are cheaper but tougher to chew. They are however, relatively leaner and therefore must be softened with a tenderizing hammer. This process is done to ensure that the pieces of meat are tender enough to be eaten without the use of a knife.

Cooking time for the Swiss steak is about an hour and 45 minutes.

 

Ingredients

You will need the following:

  • 2 pounds of round steak, roughly an inch thick;
  • 3 tablespoons vegetable oil;
  • 1/2 cup of chopped onions;
  • 1 teaspoon salt;
  • 1/4 ground pepper;
  • 1/4 cup flour;
  • diced tomatoes;
  • 3 tablespoons sliced bell peppers;
  • 2 tablespoons Worcestershire sauce; and
  • 1 tablespoon brown sugar.

 

Instructions

 

Step 1. Mix salt, flour, and pepper on a bowl then rub it on the meat.

Step 2. Pound the seasoned meat with a tenderizing hammer until soft.

Step 3. Cut the meat into manageable serving-size pieces.

Step 4. Pr-eheat the vegetable oil in a large frying pan.

Step 5. Brown the meat in hot oil.

Step 6. Add the chopped onions.

Step 7. Add the diced tomatoes, juices included.

Step 8. Cover and cook over low heat for half an hour.

Step 9. Add bell peppers, Worcestershire sauce, and carrots.

Step 10. Cook for 15 more minutes.

Step 11. Remove excess fat.

Step 12. Add salt and pepper to taste.

This recipe makes 6 servings.

 

Tips

 

  • If there are no tenderizing hammers available, seal the meat in a re-sealable plastic bag and hit repeatedly with a pan.
  • Make sure the meat is dry before rubbing the seasoning so it will stick better.