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Saucy Swiss Steak for Two

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“The recipe comes from my 1973 "The Good Housekeeping Cookbook" which was my one-and-only cookbook for many years, before the advent of the internet. I decided to make Swiss Steak, having not made it in many years, so I dug out this old cookbook buried in the back of a kitchen cabinet (you know, the ones above the refrigerator) to get my old time recipe. I still had a place marker on the page!”
READY IN:
1hr 15mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. On cutting board with sharp knife, trim any excess fat from meat and cut meat into 2 serving pieces. Coat meat on one side with half of the flour; with meat mallet (or edge of plate or dull edge of French knife), pound meat well. Turn meat over and repeat on other side.
  2. In 8-inch skillet over medium heat, in hot oil, cook meat until browned on both sides. Add tomatoes and their liquid and remaining ingredients; heat to boiling. Reduce heat to low; cover and simmer about 1 hour or until meat is fork-tender.
  3. Makes 2 generous servings. Serve with mashed potatoes (or rice or noodles).

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