Swiss steak is a meal that J loved for his MawMaw to make as a child and it has been on my list to try for the last seven years. I've never gotten around to making it until this week when I saw round steak on clearance and a can of tomatoes in the back of the pantry.
It's a little bit of a plan ahead meal, as it takes an hour to hour and a half to simmer, so this would be a perfect meal to prep Sunday morning before church for a delicious Sunday lunch. I did see on Pinterest that other people add green peppers, so next time I will definitely be adding that! We really liked it, and the boys had a few extra portions.
Swiss Steak
Cheryl Oliver (J's MawMaw Oliver)
1½ pounds round steak
Salt
Pepper
Garlic Powder
Olive oil
1 medium onion, sliced
1¼ - 2 cups whole canned tomatoes
1 teaspoon sugar
Flour
Trim all fat from round steak. Sprinkle with flour and pound with meat tenderizer tool or dull edge of large kitchen knife.
Turn meat over and do the other side. Cut steak into pieces about 3 inch by 4 inch. Season with salt, pepper, and garlic powder.
Heat a small amount of oil in large skillet. Brown meat on both sides. Drain off fat. Arrange onion on top of the steak.
Chop tomatoes lightly, then add them and the tomato juice to the skillet. Sprinkle small amount of sugar over mixture. (This reduces the acidity of the tomatoes and enhances the flavor of the gravy.)
Bring to boiling point, lower heat, cover pan and cook over low heat for 1 to 1½ hours, or until steak is tender.
If desired, make a thin paste with a small amount of flour and cold water to thicken the gravy.
Serve over mashed potatoes and with vegetables of your choice.