Swiss Steak
"Swiss steak is a method of slow-cooking a relatively tough cut of beef, such as a round steak. The meat is browned, and then braised in a tomato sauce. According to The American Century Cookbook, recipes first starting showing up for Swiss steak in the 1930s. Reynolds Wrap Aluminum popularized it in the late 40s by promoting the recipe as a use for its foil. You can cook this steak on a stove-top (which is the method we describe here), or wrap it in foil and place on a cookie sheet and cook it in the oven. The “Swiss” in Swiss Steak has nothing to do with Switzerland, but refers to the process of tenderizing a tough cut of meat. The following is my mother’s method for making Swiss Steak...."
INGREDIENTS
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One 2 to 2.5 pound round or top round steak, about an inch thick
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A couple tablespoons of flour
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Salt and pepper
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3 Tbsp grapeseed oil, or other high smoke point oil for browning (canola)
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1 onion, roughly chopped
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1 clove garlic, chopped
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2 cups puréed tomatoes (canned or fresh)
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2 teaspoons each of fresh thyme, sage, marjoram, or 1/2 teaspoon each of dried
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