Wednesday, March 15, 2017

Classic Swiss Steak with Cheddar Cheese (1967)

  • 4 lbs Swiss steak (or round steak), cut about 1-1/4 to 1-1/2 inches thick
  • 2 medium onions, sliced
  • 1/4 cup oil
  • Flour
  • Salt and pepper
  • 2 cups canned tomatoes
  • 1 cup (or more) grated Cheddar cheese
Season steaks with salt and pepper, then pound flour into the meat on both sides.  Shake off the excess. Brown the meat in oil, then remove and set aside.

Add the sliced onions to the skillet and saute slowly for 5 or 6 minutes, stirring occasionally.  Layer the meat and onions in a casserole dish, adding a little more salt and pepper, if desired.  

Top with tomatoes, cover, and bake at 300 degrees for 2 or 3 hours, until tender.   Before serving, spoon sauce over, then cover with grated Cheddar cheese, and return to the oven long enough to melt the cheese.  Serves 6 to 8.

To prepare ahead of time: This is best in flavor and in texture if done a day ahead (except for the cheese topping) and reheated the following day.

To freeze: Yes, by all means, this freezes, but don't add the cheese topping.  Add that just before serving.

(Origin - "The Uncommon Cook Book" by Ruth Mellinkoff, published by The Ward Ritchie Press, 1967. Ruth Mellinkoff was a noted art historian and professor, as well as cookbook writer.  The Ward Ritchie Press also published Sunset magazine during that period.)

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