Swiss steak does not originate from Switzerland, its roots are American, (Swiss comes from a method of tenderizing tough cuts of meat) and is classic comfort food. It’s economical because you use a tough cut of beef (round or chuck) the beef is cooked with a slow braise in a tomato based sauce until the meat is fork tender. Good old fashioned comfort food, here’s how to make it:

Swiss Steak

2 lb round steak

1 28 oz can tomatoes (crushed)

1 15 oz can stewed tomatoes

1 bell pepper sliced

1 small onion chopped

handful of mushrooms cleaned and sliced

salt and pepper to taste

olive oil for cooking

flour to dredge the steak

Cut steak into 4-6 pieces. Salt and pepper and dredge in flour.

Heat some oil in your braiser or skillet (with a lid), season the steak with salt and pepper and dredge in flour, sear the meat until browned on both sides, remove and set aside. In the same pan saute the pepper, onion and mushrooms until tender. Add the tomatoes, season to taste.

Cover and braise in the oven (350 degrees) with lid on for approximately 2 hours, meat will be very tender. Enjoy! NOTE: You can tenderize the meat with a mallet using the side with indentations, this is called “swissing” hence the name Swiss steak.

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