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From: dsi100@yahoo.com (dsi1)
Newsgroups: rec.food.cooking
Subject: Re: Dinner Tonight: Spicy Swiss Steak
Date: Tue, 29 Oct 2024 06:54:54 +0000
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On Fri, 25 Oct 2024 21:36:06 +0000, jmcquown wrote:

> That's what my mother called it.  She used round steak, cut into
> serving-sized pieces and pounded flat with a meat mallet.  I'm using
> individual cubed steaks.  Either way, it requires dredging the meat in
> seasoned flour, browning in a scant bit of oil, then a long, slow simmer
> (covered) on the stovetop in beef stock with bay leaves, herbs & spices
> until the meat is very tender.  Thicken the liquid with a simple
> cornstarch slurry to make a gravy.  I'll be making mashed potatoes to go
> with it.  The vegetable side is yet to be determined.
>
> Jill

Swiss steak was one of the dishes I made when I was a kid. Round steak
was used too. It was pretty much regular Swiss steak with tomatoes. The
sauce never needed to be thickened because of the flour used to coat the
meat. Why is it called spicy Swiss steak?