SWISS STEAK: This inexpensive form of meat -- usually beef -- tenderized
by pounding or rolling, then braised in a sauce, is unknown in
Switzerland. Its name might be a reference to swissing, the process of smoothing and compressing cloth or paper through rollers.

Food historian Charles Perry, writing in the Los Angeles Times, traces
the name back to the 1920s, and suggests that it might come not from
swissing but "for no better reason than the Swiss reputation for thrift
and frugality."

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Swiss Steak
Categories: Beef, Vegetables, Herbs
Yield: 5 Servings

2 lb Beef bottom round; trimmed
- of excess fat
2 ts Kosher salt
1 ts Fresh ground black pepper
3/4 c All-purpose flour
1/4 c Oil or bacon dripping
1 lg Onion; thin sliced
2 cl Garlic; minced
2 Ribs celery; chopped
1 tb Tomato paste
14 1/2 oz Can diced tomatoes
1 ts Smoked paprika
1 ts Dried oregano
1 tb Worcestershire sauce
1 1/2 c Beef broth

Recipe courtesy of Alton Brown

Set the oven @ 325°F/165°C.

Cut the meat with the grain in 1/2" thick slices and
season on both sides with the salt & pepper. Place the
flour into a pie pan. Dredge the pieces of meat on both
sides in the flour mixture. Tenderize the meat using a
needling device, until each slice is 1/4" thick. Dredge
the slices on both sides once more and set aside.

Add enough of the bacon drippings or oil to just cover
the bottom of a 4 to 5 quart Dutch oven set over
medium-high heat. Once the oil begins to shimmer, add
the steaks to the pan, being careful not to overcrowd.
Cook until golden brown on both sides, approximately 2
minutes per side. Remove the steaks to a plate and
repeat until all of the steaks have been browned.

Remove the last steaks from the pot and add the onions,
garlic, and celery. Saute for 1 to 2 minutes. Add the
tomato paste and stir to combine. Next add the tomatoes,
paprika, oregano, Worcestershire sauce and beef broth
and stir to combine. Return the meat to the pot,
submerging it in the liquid. Cover the pot and place it
in the oven on the middle rack. Cook for 1 1/2 to 2
hours or until the meat is tender and falling apart.

Yield: 4 to 6 servings

RECIPE FROM: https://www.foodnetwork.com

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