Swiss Steak

"Taken from "The Spice Cookbook" by Day & Stuckey (1964), this is simple and satisfying. Serve with whatever vegetables you choose, drizzled with the gravy."
 
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Ready In:
40mins
Ingredients:
10
Yields:
5 steaks
Serves:
5
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ingredients

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directions

  • Cut steak into 5 servings.
  • Pound steaks until they are thin and tender.
  • Mix 3 tbsp flour with the salt, black pepper, and garlic powder.
  • Add shortening to a heavy skillet or dutch oven and heat.
  • Dredge steaks in the flour mixture.
  • Brown steaks on both sides in the hot shortening.
  • Add the hot water and onion flakes.
  • Simmer 25 minutes or until cooked but tender.
  • Remove steaks and keep warm.
  • Whisk 2 tbsp flour with the pan drippings.
  • Add milk and cook until gravy is slightly thickened.

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RECIPE SUBMITTED BY

My favorite cookbook is The Essential Rice Cookbook.
 
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