Swiss Steak. Melt shortening in a large skillet over medium heat; place steak pieces in the hot shortening. In small bowl, mix flour, mustard and salt. Season, to taste, with additional salt and pepper.

Although many might think Swiss steak comes from Switzerland, in reality, the name comes from the "swissing" technique for tenderizing meat. Tough cuts of meat go through a mechanical tenderizer, or a swissing machine, and come out the other end with cube-shaped indentations. Swiss Steak is a perfect family dinner; it's easy to make and can be cooked either in the oven or in the slow cooker. You can cook Swiss Steak using 12 ingredients and 2 steps. Here is how you achieve it.

Ingredients of Swiss Steak

You need 1/4 cup of flour.
It's 1 tsp of salt.
It's 1/2 tsp of black pepper.
You need 2 tsp of dry basil leaves.
It's 2 lb of round steak.
Prepare 3 tbsp of vegetable oil.
You need 3 of stalks celery.
It's 1 small of onion chopped.
You need 3 of carrots chopped.
Prepare 2 can of 14.5 oz diced tomatoes.
It's 1 tbsp of worcestershire sauce.
It's 2 tbsp of brown sugar.

This dish has delicious tender beef in a rich tomato gravy and is perfect served over rice, noodles or mashed potatoes! In a large shallow dish, combine flour, salt and pepper. Pound steak with a mallet to tenderize. Add meat, a few pieces at a time, and toss to coat.

Swiss Steak step by step

Cut the into serving size pieces and coat with flour.Brown the meat in vegetable oil. Then put in the crockpot . In the same pan saute vegetables in oil untill tender. Stir in diced tomatoes, salt and pepper , basil Worcestershire sauce, brown sugar and rest of the flour. Mix well pour mixture over meat in crockpot. Cover and cook 6 to 8 hours. The sauce will thicken as it cook..
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Swiss steak is a method of slow-cooking a relatively tough cut of beef, such as a round steak. The meat is browned, and then braised in a tomato sauce. Season cubed steaks evenly with salt and pepper. In a Dutch oven or shallow braiser, heat oil over medium-high heat. Round steak is most often used for swiss steak but you can also use a chuck shoulder steak or other normally tough cut of beef.