Sprinkle meat with salt and pepper and pound in as much flour as possible with edge of heavy saucer or wood meat mallet. Heat shortening in Dutch oven, add meat and brown on both sides. Add onion, water or bullion, cover tightly and simmer 2½ hours or until meat is very tender.
Use dry red wine in place of water or bullion. Use 1-pound can of tomatoes and liquid in place of water. Add canned or sauteed mushrooms when meat is almost done. Add frozen green peas 15 minutes before meat is done. Season lightly with oregano, rosemary, bay leaf or thyme. Add diced carrots, turnips, or potatoes last 30 minutes. Swiss steak and gravy to be served with mashed potatoes or noodles.
Your Harold's Swiss Steak with Variations is ready. Good luck!
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