Well shoot. Aparently I did not write it down anywhere. After talking to my sister, who I said earlier preferred the tomato based swiss steak, she said that she thinks mom seasoned the flour with s & p, then sprinkled it onto the steak (round steak I think) and beat it in with a meat tenderizer (both sides). That much I remembered. Then brown the steaks on both sides in a skillet and add sliced onions (not chunks) and carrots (stew size, like those precut ones). Also some water and a beef bullion cube. Then cover and either simmer on the stove or finish in the oven. I
think I remember putting it in the oven, but I don't remember for how long.....
What you are looking for is a steak with a slight texture to it from the flour and a lot of sliced onion pieces on it. You should be able to cut it with a fork. And the carrots come out slightly darkened, moreso than ones cooked in a stew or with a roast. The gravy or juice should be somewhat thick already. I remember the meat my mother used to use always had a small round bone in it because I would eat the marrow
I'll have to give this a try and see if I can duplicate it again.
Of course, from a recent thread, I guess depending on whether or not the steak is covered in liquid or not while simmering, and whether it's done on the stove or in it, this might be considered a stew or a roast
.
I would have to say that aside from the meat
not being bite sized, it favors a stew with the amount of liquid in it.
. I'd just call it braised meat. That covers a wide enough range for me.
