On Oct 10, 11:16*am, "Cheri" > wrote:
> "Nancy2" > wrote in message
>
> ...
> On Oct 9, 5:44 pm, merryb > wrote:
>
> > Does anyone make it anymore? I remember having it as a kid, and I
> > might have made it in my early 20s, but haven't thought about it in a
> > while. It's the time of year that I like that type of comfort food! I
> > have a basic recipe (from JOC), so I use that for my base...
>
> I make it in my crockpot - love it with mashed potatoes, and it's easy
> to freeze both in dinner portions.
>
> Swiss Steak, Crockpot Style Nancy Dooley
>
> 2 pounds top round steak
> 1 1/2 C. flour
> 1 tsp. dry mustard
> 1/2 tsp. ground oregano
> 1 tsp. salt
> 1/2 tsp. black pepper
> 3 T. oil
> 1 28-oz. can diced tomatoes with juice, divided into thirds
> 1 14-oz. Beef broth
> 1 large onion, sliced and separated into rings
>
> Cut the meat into small portion sizes (meat pieces will expand during
> tenderizing). *Mix flour with seasonings, and using a heavy pointed
> meat mallet, pound it into the meat pieces, making sure each piece is
> throughly tenderized and evenly coated with flour on both sides. *Heat
> oil in large heavy skillet. *Brown each piece of meat quickly, turning
> once, and not crowding the skillet. When each piece is done, remove
> from skillet and plate until all pieces are done. * Pour beef broth
> into the crockpot, and put one third of the onion rings on the
> bottom. *Put one third of the meat pieces in next, and then 1/3 of the
> tomatoes with juice. *Continue layering, ending with tomatoes. *(I use
> a rack in the bottom of my crockpot.)
>
> Cook in crockpot on low setting, 6 to 8 hours. *This will serve 4-6
> persons.
>
> ==========
>
> That sounds like the recipe I know and love, tomato based, not brown gravy
> based.
>
> Cheri

Yup, Swiss steak is a tomato-based-sauce dish. Salisbury steak
(ground beef) has a brown gravy-type sauce (with mushrooms, I think,
but can't remember for sure).

N.