Swiss Steak



I asked my 12 year old daughter, "What is one of your favorite meals that you haven't had for a long time?" Her answer came back immediately, "Swiss steak."

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1-1/2 to 2 pounds boneless round steak, about 1-1/2 inches thick
Flour, seasoned with salt and pepper
4 TBS butter
2 TBS oil
1 garlic clove
1 onion, sliced very thin
beef bouillon

Place the steak inside a folded piece of waxed paper and, using a rolling pin, pound the seasoned flour thoroughly into both sides of the steak. Let steak stand for 30 minutes. Heat the butter and oil in a skillet, and brown the steak well on both sides. Add the garlic and onion. When meat is browned and crusty, add bouillon to half cover the meat. Cover pan tightly and simmer for 45 to 60 minutes.

Variations:
1) season with thyme, sage, or other herb
2) season with chili powder and tomato sauce

After the James Beard recipe

Posted: Mon - May 30, 2005 at 08:21 PM        

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