Old-Fashioned Swiss Steak holds a special place in the hearts of many, particularly in America’s Midwest and parts of the South, where comfort food is an esteemed tradition. The dish, with its name possibly derived from the process of ‘swissing’ or tenderizing the meat, rather than a relationship with Switzerland itself, typically involves a cut of steak being pounded, coated in flour and seasonings, then browned and slow-cooked with tomatoes and onions until it reaches a fall-apart tenderness. This hearty meal first gained popularity during the early 20th century and has since been passed down through generations as an example of home-style cooking at its finest.
When it comes to serving Old-Fashioned Swiss Steak, the dish is versatile in that it can be the centerpiece of a traditional dinner or served in a more casual setting. It’s commonly accompanied by mashed potatoes, making good use of the rich tomato gravy produced during the cooking process. Other suitable sides include steamed green beans, buttered corn, or a crusty loaf of bread to sop up the flavorful juices. For a complete meal reflective of the dish’s comforting nature, consider a simple side salad to add a refreshing contrast.

Ingredients:

– 1 1/2 pounds of round steak (about 1/2 inch thick)
– Salt and black pepper, to taste
– 1/4 cup of all-purpose flour
– 2 tablespoons of olive oil or vegetable oil
– 1 large onion, thinly sliced
– 2 garlic cloves, minced
– 1 (14.5-ounce) can of diced tomatoes, with juice
– 1 teaspoon of Worcestershire sauce
– 1/2 cup of beef broth or water
– 1/2 teaspoon of dried oregano
– 1/2 teaspoon of dried thyme
– Fresh parsley, chopped (for garnish, optional)

Instructions:

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