Plain Swiss Steak

Swiss steak the way grandma made it, stripped down to the bare essentials. Thick-cut round steak rubbed with salt, pounded full of flour with a meat mallet, seared hard in hot lard, then covered and simmered in water until the tough cut turns fork-tender.

Pounding the flour into the meat is the whole technique. It tenderizes the steak by breaking down the tough connective tissue, and the flour creates a coating that thickens the braising liquid into a silky gravy as it cooks. The harder you pound, the more flour absorbs, and the better your sauce will be.

Searing in lard gives a deep, savory crust that beef fat just can’t match. Get that lard smoking hot before the steak goes in so you get a fast, hard sear rather than a slow steam.

Pro Tips

• Use a heavy meat mallet and really work the flour in on both sides. This isn’t a light dusting. You want to physically embed it into the meat fibers.
• Sear fast over high heat. A good crust means better flavor in the gravy.
• Simmer low and slow with the lid on. A hard boil toughens the meat instead of tenderizing it.
• The steak is done when you can pull it apart with a fork. Don’t rush it.

Variations

• Replace the water with canned tomatoes for a tomato-braised Swiss steak with more body and acidity.
• Use half the water and stir in sour cream 30 minutes before the steak is done for a creamy, stroganoff-style sauce.
• Add sliced onions to the pan after searing for a classic smothered Swiss steak.