Swiss steak redux
Steaks
Years ago (yes I have been a community member for a long time), I posted a recipe for Swiss Steak. My Mom used to make it frequently and it was always a favorite of mine. This recipe is not Swiss and has nothing to do with the cuisine of Switzerland—it has roots from the southern United States. It is often called smothered steak. The "Swiss" part comes from the method of tenderizing an inexpensive cut of meat, like round steak: You pound the meat with a cooking mallet and this is called "swissing." It is an economical meal and, other than a brief sear and sauté on the stovetop, it is a dish that is no muss, no fuss, put it in the oven and forget about it for hours. You can also do it on the stovetop on a low heat, but I prefer to braise in the oven. I love a dish that doesn't require standing at the stove for hours. This would also be great in a slow cooker or Instant Pot.
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