LOCATION: Recipes >> Beef Veal >> Swiss Steak 07
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Swiss Steak 07
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Easy Swiss Steak
a big piece of round steak (1" to 1 1/2" thick, as big as your pan)
salt
pepper
flour
cooking oil
onions
boiling water
Bovril or other beef flavour concentrate (optional)
Peel and slice enough onions to cover the steak.
Sprinkle steak on both sides with salt and pepper. Dredge steak
with flour on both sides. Pound flour into steak with tenderizing
mallet or some other blunt instrument. Repeat the dredging and
pounding until it won't absorb any more flour.
Heat about 2 tablespoons of oil in a frying pan or saute pan which
has a lid [an electric frying pan is ideal]. Brown steak on both
sides. Cover with onion slices. Pour in enough boiling water to
cover the steak. Cover tightly and simmer for about 11/2 hours or
until nice and tender. Check occasionally and add more boiling
water if necessary to keep the meat covered. After the steak is
cooked, you can flavour the gravy with Bovril.
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