Originally Posted by Hoot
We had Mrs Hoot's most excellent Swiss Steak. Now, it ain't from Switzerland. It uses what we call cube steak in these parts. The term "swiss" comes from the process of putting meat through rollers to perforate the meat. The meat is dredged in seasoned flour and browned on both sides. It is then braised slowly in a mixture of a little water, (not too much!), tomatoes, onions and bell peppers. The meat is so tender, you can cut it with a spoon. Served over rice......Mighty good!
Ooo, haven't had Swiss Steak in ages.
Heck, I don't even see "cubed steak" in the stores around here. Looks like I'll need more than just smoked pork chops when I head to the butcher next week. My Mom made only the brown gravy kind but the tomato version might turn up in a smaller side pan to compare.