Swiss Steak

By Yankee Magazine

Mar 22 2007




1 cup all-purpose flour
1 tsp. Salt
1/4 tsp. Leaf thyme
1 tsp. Marjoram
1/2 tsp. Freshly ground black pepper
1/2 tsp. Monosodium glutamate
4 lbs. Round steak, 2 1/2 inches thick
1 (8-oz.) can tomato sauce
1 cup tomato ketchup
1 cup beef consommé
1/2 tsp. Oregano
1/2 stick butter
2 tbls. Melted beef suet or vegetable oil
1 bay leaf
2 large onions, sliced thin
1 (8-oz.) can mushrooms
2 tbls. Chopped parsley


Combine flour, salt, thyme, marjoram, pepper and monosodium glutamate. Divide into 2 equal portions. Spread one portion over steak and pound it into steak with a meat hammer or edge of a heavy plate until flour is taken up. Turn steak. Spread the other portion on the steak and pound until all flour is taken up.

Combine tomato sauce, ketchup, consommé, oregano and butter and heat until butter is melted.

Brown steak on both sides in the beef suet or vegetable oil in a Dutch oven. Add bay leaf. Cover with the sliced onions. Pour heated sauce over steak. Cover lightly.

Bake at 350-375 degrees for 2 1/2 to 3 hours until meat is done. Drain the mushrooms and add to steak pot 1/4 hour before steak is done.

Serve with buttered noodles, fluffy rice or mashed potatoes. Garnish with chopped parsley. A medium can of green peas, well drained, may be substituted for the mushrooms.