Swiss Steak

Name: Swiss Steak
Ingredients: 1 2 lb (.9 kg). to 3 lbs (1.4 kg). thick-cut chuck steak (well marbled); 1/2 cup (125 ml) (or more) all purpose flour; 1 tsp (5 ml) salt; 1/2 tsp (2 ml) ground black pepper; 3 tbsp (45 ml) vegetable oil; 2 yellow onions, peeled and thinly sliced; 1 large tin whole tomatoes with juice, broken up

7 ingredients

10 steps

Ingredients

1 2 lb (.9 kg). to 3 lbs (1.4 kg). thick-cut chuck steak (well marbled)
1/2 cup (125 ml) (or more) all purpose flour
1 tsp (5 ml) salt
1/2 tsp (2 ml) ground black pepper
3 tbsp (45 ml) vegetable oil
2 yellow onions, peeled and thinly sliced
1 large tin whole tomatoes with juice, broken up

Directions

1

Dry the meat off with paper towels.
2

Combine the flour,salt and pepper.
3

Sprinkle the meat with this mixture.
4

With a meat pounder, or the side of a china salad plate, (my Grandma's favorite instrument), pound as much flour mixture into both sides of the meat as it will take.
5

Place the oil (she used lard, or course) in a heavy bottom pan with a lid.
6

Brown the meat on both sides over medium heat.
7

Lay the sliced onions on top of the meat.
8

Break up the tomatoes with your hands and pour them, along with the juice from the can to the pot.
9

Slap on the lid and cook over very low heat for 2 hours or more (or until very tender).
10

Add water if necessary, if you have an electric stove as you cannot adjust the heat as well as on a gas stove.