Swiss Steak is an excellent choice for dinner or lunch. It is easy to prepare and economic as a result of being made with ordinary ingredients such as beef, bell peppers, tomatoes, mushrooms, and onions.
It is intriguing to note, contrary to what you would originally think, the dish is not from Switzerland. But it gets its name from a technique known as Swissing. Based on this, it’s a verb and not a noun. Swissing is the process of pounding a tough piece of beef with a hammer until it becomes tender. It is then drenched in flour, placed in a pot of gravy and stewed tomatoes, and simmered to a point of perfection. The beauty of this process is it can be done with any cut of meat.
Mashed potatoes make an excellent side dish, especially when the sauce is used to cover the potatoes. And as always, don’t forget some fresh dinner roles and a delightful red wine. If you’re not a wine drinker, there’s the option of an elegant cold glass of German beer.
- 1 kg beef steak, cut
- 1 cup of spaghetti sauce
- 1 onion, sliced (cut into rings)
- 4 large button mushrooms, sliced
- 1 green Bell pepper, sliced
- 1 can (12 oz) crushed or stewed tomatoes
- 2 – 3 garlic cloves, minced
- 1/2 cup all purpose flour
- salt and pepper to taste
- Servings: 2-3
- Time: 1 hour 30 minutes
- Level: Easy
- Cuisine: American
- Rub flour onto both sides of the steak and pound with the meat tenderizer.
- Add cooking oil to a hot pan. Cook beef for 1 – 2 minutes on each side until light brown. Remove from pan and set aside.
- Saute onion and garlic until fragrant. Place in mushrooms and bell pepper. Saute them for 3 to 4 minutes or until they become slightly tender and begin to release their water.
- Combine the meat and the vegetables in a larger cooking pot.
- Add tomatoes and spaghetti sauce. Simmer on low heat for 1 to 1 1/2 hours or until meat is tender.
- Add spices to taste while simmering.
- Serve over mashed or boiled potatoes.
