The recipe is not Swiss in origin. Rather, it is named for the process of swissing which is normally performed by smoothing cloth between a set of rollers. The recipe involves the meat being pounded flat, a method that can be likened to that of swissing, hence the name.
- 4 beef cubed steaks (4 ounces each)
- 1 Tablespoon canola oil
- 1 large onion, chopped
- 1 celery rib, chopped
- 2 garlic cloves, minced
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 can (14½ ounces) stewed tomatoes, chopped
- 1 can (8 ounces) tomato sauce
- 1 teaspoon beef bouillon granules
- 1 Tablespoon cornstarch
- 2 Tablespoons cold water
- In a large nonstick frying pan, brown cubed steaks on both sides in oil over medium high heat; remove and set aside.
- In the same frying pan, sauté the onion, celery and garlic for 3 to 4 minutes or until tender.
- Add the tomatoes, tomato sauce and bouillon.
- Return steaks to the pan. Bring to a boil.
- Reduce heat; cover and simmer for 1¼ to 1¾ hours or until meat is tender.
- Combine cornstarch and water, whisking until smooth. Stir into tomato mixture.
- Bring to a boil; cook and stir for 2 minutes or until thickened.
- Category: Main Course
- Method: Simmering
- Cuisine: American
Keywords: swiss steak in oven, swiss steak with mushroom gravy