“Swissing” is a culinary term that applies when meat is braised in a sauce. A Swiss steak is always pounded with a meat mallet and cooked "smothered." This long-simmering entree will fill your home with a wonderful aroma.. Comfort food at its best!
Smothered Swiss Steak
2 Tbsp. vegetable oil
2 pounds boneless beef round steak
1/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon salt
1/4 teaspoon pepper
1 medium onion -- thinly sliced
1 carrot -- shredded
4 ounces mushroom stems and pieces -- drained
1 can cream of mushroom soup
8 ounces tomato sauce
Cut steak into serving-size pieces. Combine flour, salt, and pepper; pound into round steak with meat mallet. Heat oil in large skillet over medium-high heat until hot. Place steak in skillet; cook 4 to 6 minutes or until well browned. Meanwhile, in large dutch oven, combine onion, carrot and mushrooms; mix well. Place browned steak in dutch oven over vegetables. In skillet, combine soup and tomato sauce; mix well. Pour mixture over beef.
Cover; cook in a 350-degree oven for two hours. Stir sauce well before serving over beef.
