Plain Swiss Steak
Yield
4 servingsPrep
10 minCook
25 minReady
40 minTrans-fat Free, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
beef, round steak
cut 1 inch thick |
|
| 1 | teaspoon |
salt
|
|
| 1 | cup |
water
boiling |
|
| ⅓ | cup |
lard
for cooking |
*
|
| 1 | x |
all-purpose flour
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
beef, round steak
cut 1 inch thick |
|
| 5 | ml |
salt
|
|
| 237 | ml |
water
boiling |
|
| 79 | ml |
lard
for cooking |
*
|
| 1 | x |
all-purpose flour
|
*
|
Directions
Rub meat with salt.
Pound all the flour possible into the steak.
Sear in hot fat.
Add water. Cover. Simmer slowly until meat is tender.
If desired, 1 cup tomatoes may be substituted for the water, or ½ cup water may be used with the browned steak, and 1 cup sour cream added 30 minutes before the cooking is completed.
