Swiss Steak

This is how my mother, Vicy, made Swiss Steak. It is simple and delicious. Her technique for tenderizing the meat works like a charm, and lets you use the thriftiest cuts of meat.

Ingredients:

• 1 1/2 lb. round steak, about 1/2 inch thick, or enough to feed your family
• 1/2 cup flour, seasoned with salt and pepper to taste
• 3/4 lb. carrots, sliced 1/2 thick
• 2 cups good beef stock, or 2 cups hot water with 2 bouillon cubes

Directions:

Trim all the fat off of the round steak, and cut it into serving size pieces. Put the fat in a large skillet to render. Do this while you are flouring the meat so that the skillet is nice and hot when you add the steak to it.

Take the remaining meat and coat one side at a time with the seasoned flour. My mother would use the edge of a sturdy saucer, so I do that too, but the blunt side of a heavy knife works well also.

Whatever you use, pound the flour into the meat thoroughly. Dust with a little more flour, turn over, and repeat. The point is not to make the meat thinner, but to tenderize it, and work the flour into it, so don't smash it down. Quick jabs work well. Dust with more flour when necessary.

Brown the pieces very well. When nice and brown on both sides, add the liquid. Bring to a boil, reduce to a simmer, and cover. Cook for about an hour, maybe a little more, until the meat is getting nice and tender. Stir in the carrots. Leave uncovered, and cook until the meat and carrots are tender. The gravy should have thickened nicely.

Serve with mashed potatoes, and a nice salad or coleslaw.

Source: My mother, Vicy.

By Free2B from North Royalton, OH