Swiss Steak

Name: Swiss Steak
Yield: Yield: 4 to 6 Servings.
Cuisine: United States
Ingredients: 1 cup water or beef broth; 2 pounds chuck steak in 1 slice (about ¾ inch thick); ½ cup flour; 1 teaspoon finely minced garlic; Freshly ground pepper to taste; ⅓ cup lard or corn oil; ¾ cup fresh or frozen green peas, optional; 1 cup crushed canned tomatoes; Salt to taste, if desired; ½ cup finely chopped onion

Preparation info

Yield:
4 to 6
Servings.

Difficulty
Easy

Appears in

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

About

Ingredients

2 pounds chuck steak in 1 slice (about ¾ inch thick)
½

Americas
United States
Dinner

Method

Put the meat on a flat surface.
Combine the flour, salt, pepper, and garlic and blend well. Sprinkle the flour mixture on both sides of the meat. Start pounding the steak with the side of a mallet or the bottom of a heavy skillet. The meat must be pounded thoroughly all over on both sides, pounding in as much flour as the meat will hold.
Heat the lard or