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The ‘Swiss’ in swiss steak is not from Switzerland

by Kathy Miller Hamman

You might think that Swiss steak gets its name from Switzerland, but the term “Swiss” in the recipe actually comes from a swissing technique used to tenderize the meat.

Back in the day you could get tougher cuts of meat and have them swissed at the butcher. Now you can get chuck steak at the grocery store already packaged and tenderized just for this recipe.

2 to 3 pounds of Swiss steak
2 cups of flour in a bowl with seasoning of  your choice. (Grandma always used just salt and pepper.)

Cut beef into serving size pieces and coat with flour.
In large skillet, heat oil. Brown coated meat on each side. You can add onions if you’d like too.

Preheat oven to 225 degrees.

When your meat is browned, place in roasting pan.

Put two cups of water in the skillet and stir up all of that great browned beef remnants that are remaining. Stir in one package of beef gravy mix into the water that’s in the skillet than pour mixture in the roasting pan with the beef. Cover with tin foil leaving a slight vent and bake for three hours at 225 degrees. Enjoy.

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