Foodie Friday - Swiss Steak

So why is Swiss Steak Swiss?  The term doesn't come from the country but from a technique used in making fabric – swissing.  The fabric was put between rollers.

So basically this is steak which is rolled or pounded and then braised.  Thanks to The Spruce Eats for this recipe:

Ingredients

• 2 to 3 pounds boneless chuck steak (lean, or bottom round)
• 1 teaspoon salt
• 1/2 teaspoon black pepper (freshly ground)
• 1/2 to 3/4 cup all-purpose flour
• 5 to 6 tablespoons vegetable oil, divided
• 2 medium onions (quartered and sliced)
• 1 (28-ounce) can tomatoes (undrained, chopped)
• Optional: 1 tablespoon all-purpose flour mixed with 1 tablespoon water

Steps to Make It

1.    Gather the ingredients.

2.    Heat the oven to 325 F (165 C/Gas 3).

3.    Trim fat from steak.

4.    Season meat with salt and pepper and put on a well-floured cutting board. Sprinkle more flour over steaks and pound with a meat hammer to tenderize. Continue to turn, flour, and pound until most of the flour is used.

5.    Heat a large, heavy ovenproof skillet or Dutch oven over medium heat. Add 3 tablespoons of vegetable oil to the pan. 

6.    When the oil is hot, but not smoking, add the sliced onion. Cook, stirring until the onion is translucent and lightly browned, about 20 minutes. Remove the onion to a dish with a slotted spoon.

7.    Add another tablespoon of oil to the pan if needed to cover the bottom of the pan.

8.    Cut steak into 6 pieces and place them in the hot oil, working in batches as necessary. Brown the meat until no pink is showing. This should take about 1 to 2 minutes per side. Use a tablespoon of oil between each batch.

9.    Place the onion on top of steaks, add the tomatoes, and then cover the pan and bake for about 1 1/2 to 2 hours, or until the steaks are tender.

10. Remove steak, tomato, and onions to a hot serving platter. 

11. If the sauce is too thin, place the pan over medium heat. Combine 1 tablespoon of flour with 1 tablespoon cold water. Stir until no lumps remain. Stir into the simmering sauce and cook, stirring, until thickened.

12. Pour sauce over steak, tomato, and onions on the platter.