Not Quite "Swiss" Steak

While doing a bit of research on the etymology of the term, I learned that "swissing", a verb.... is related to the textile industry and describes a method of smoothing fabric between two rollers.

Therefor," Swiss" steak should more appropriately be called "swissed" steak, due to the method of pounding it to tenderize.

All that being said...here's how dinner got put together last night.

Started with two sirloins I had in the freezer. I dredged them in some flour seasoned with pepper and granulated garlic, then pounded them to about 1/2" thick. You want to pound the flour right into them if possible... it will help them brown up nicely. Then I used my Jaccard and tenderized them from both sides, and browned them in a little oil  in my non-stick skillet.

After they were nicely browned, I tossed them in my dutch oven over low heat along with one can of cream of mushroom soup, one can of golden mushroom soup, one envelope of Lipton's onion soup mix, one can of water and two bay leaves. I also seasoned with pepper and a bit more garlic...I left the salt out as I thought it would get plenty of sodium from the canned soup.

I covered it up and cooked over very low heat for 90 minutes, then added one medium onion, sliced and some mushrooms. Then simmered for about another 30 minutes while I prepared the peas and mashed spuds.

Plated it all up and I could not have been happier...Mrs Hoser put knives on the table, but they were totally unnecessary. This was NOT that dried out tough swiss steak you remember as a kid...you know...the one that was as tough as shoe leather even after it was "cubed"?

Nope...this turned out to be a culinary comfort food experience well worth having.

I highly recommend you folks give this a try...just make sure to simmer at least 2-2.5 hours and I believe you'll be very happy with it.