Swiss steak
Called smothered steak in England, this dish begins with a thick cut of beef-usually
ROUND or
chuck -that has been tenderized by pounding, coated with flour and browned on both sides. The meat is then smothered with chopped tomatoes, onions, carrots, celery, beef broth and various seasonings before being covered and braised, baked or simmered for about 2 hours.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
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