The Mystery Chef’s Swiss Steak
2 pounds (1 kg) round, flank, or sirloin steak (any less than premium cut will do, as long as it’s
about 1 to 2 inches (2.5 to 5 cm) thick)
1 small can tomatoes
3 Tbs (45 ml) olive oil
2 medium onions, finely chopped
1 (250 ml) cup water
1/2 cup (125 ml) flour
Salt and freshly ground pepper to taste
Coat the steak with as much flour as will adhere. Heat the olive oil in a
large skillet over high heat and brown the steak on both sides.
Place the steak in a large ovenproof baking pan with a lid. (Some cooks
prefer to wrap the steak and remaining ingredients in aluminum foil.)
Add the cup of water to the skillet you browned the steak in and dissolve
all the brown bits in the skillet. Add this liquid to the baking dish with
the steak, along with the other ingredients. Cover and cook on top of the
stove over low heat for 2 hours.
Or bake in a 325F (160C) oven for 2 hours.
Serves 4 to 6.
Back in 1934, there was a radio cooking program called “The Mystery Chef”.
The “Mystery Chef” was John MacPherson, and this recipe is from his
cookbook,