Post by Kathy on Aug 28, 2016 14:52:46 GMT
Mom's Swiss Steak
My mom made this a lot when I was growing up and I've only made it maybe 5 times myself! I don't know why I haven't made it more often since it is the bomb! Sooooo good and comfort food at that! Mom's cooking method is several different ways so I'll add the directions for those ways at the bottom of this post which will include oven, crockpot and stove top ! Her favorite way is the electric skillet and that's my favorite way too! My electric skillet is very new so depending on how hot your electric skillet cooks, you may have to adjust the heat you are cooking it on!
If cooking with the electric skillet, you want to set the degrees where the skillet kicks off and on about every 5 minutes or you will burn the steak and the tomato gravy if it cooks constantly! Since my skillet is new, I set my temp on 225 degrees and it was perfect!
I used my Pampered Chef 2 in 1 meat tenderizer/meat pounder to tenderize the steak and then pound the steak out thinner! Works perfect!
2 pounds round steak
1 small onion, cut into strips
1 (8 ounce) tomato sauce (keep the can to add water if needed)
2 (14.5 ounce each) diced tomatoes (I use Hunts Sweet Onion flavor)
garlic salt, cracked black pepper & Lawry's Seasoned Salt, to taste
oil for browning meat
After tenderizing steak, season with spices.
Heat oil in electric skillet and brown steak on both sides, leaving the browning juices and bits in skillet.
Add tomato sauce, diced tomatoes and onion and mix everything together.
Simmer in skillet 2 hours, covered, stirring occasionally and adding water from your empty tomato sauce can if needed.
Serve with mashed potatoes using the tomato gravy over the potatoes if desired which I might add is delicious.
Oven Method: Bake at 350 degrees, covered, 2 hours.
Crockpot: Cook on low 6-7 hours.
Stove top: Simmer, covered, 2 hours, stirring occasionally.
