Turning a Swiss steak into a meal everyone will love
I donít know what happened to the Swiss steaks in the butcherís case over the years. There was a time when you could select from a few on most any day when you went to the local market.
Now with so many markets having prepackaged meats, you either get what they have in a package or do without. I donít know if itís a profit problem that has led to the scarcity of Swiss steaks or if itís a matter of portion size. Maybe singles and couples donít want to have such large pieces of meat that take some time to cook right.
Going through a nearby town, I noticed a sign in a market parking lot touting a special on Swiss steak. I swear I could hear a Swiss steak calling my name Ė and the only polite thing to do was to answer the call.
Maybe 20 years ago I put my electric skillet into the pantry and forgot about it. But itís what I always used to prepare Swiss steaks. So, I found the electric skillet Ö and it was still in good working order.
It didnít take long for me to fix up an old-time supper, and I really did enjoy it. So can you.
Swiss steak, cut 1-1/4 to 1-1/2 inch thick
Flour seasoned with spices you like best
1 medium onion, chopped
9-ounce can Red Gold diced tomatoes with juice
2 tablespoons minced garlic in oil
25-ounce can Veg-All mixed vegetables
12-grain, whole wheat or rye bread slices, torn up
Dredge the steak in the seasoned flour, covering both sides of the steak. Brown it on both sides in vegetable oil. Add enough water to the skillet to just about cover the steak.