Swiss Steak
Ingredients
Directions
Prepare
Pound the flour into the round steak.
Brown and braise
Brown the steak on both sides in hot fat.
Add enough water to cook the steak and create a gravy.
Cook slowly until the meat is tender.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Round steak
- Tough cut that becomes tender through slow, moist cooking.
- Flour
- Pounded into the meat, it helps the surface brown and thickens the gravy.
- Hot fat
- Conducts heat to brown the steak surface, adding color and savory flavor.
The step that matters
Cook slowly until the meat is tender. Round steak is a lean, connective-tissue-rich cut. Low, slow heat in liquid breaks down collagen into gelatin, making the meat tender. High heat toughens it and dries it out.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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