When I first had Swiss Steak with tomatoes in it, I wasnt sure what it
was. Im kind of winging it with this recipe, but its the way my
grandmother made Swiss Steak. My sister and I called it pounding steak

because of the way it was made.

Swiss Steak

2 lbs round steaks, about 1 1/2 - 2 inches thick
1/2 - 3/4 cups flour
salt
Freshly ground black pepper
vegetable oil or bacon grease
1 medium onion, sliced into rings
Boiling water

Season the flour with salt and pepper. Using a meat mallet or the edge
of a heavy saucer, pound it into the meat. Sprinkle flour on it and
pound away. When the steaks are less than an inch thick, brown them in
the oil or fat in a large heavy frying pan. Cast iron is best. Add the
onions and about 3/4 cup of boiling water, cover and allow to simmer for

up to 2 hours, adding boiling water if needed. The flour and the
pounding help to tenderize the meat, and makes a fantastic gravy. You
can add more flavoring to the flour, like garlic powder, dried parsley
flakes, dried thyme or rosemary or whatever.

This can also be done in the oven in a large heavy casserole pan. Do the

same as above, but bake in a preheated 350 degree oven for about 1 1/2
hours. 2 lbs of round steaks will serve about 6 people.

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