AgaveGirl1 said:That funny Tom...my husband insists upon Swiss Steak being served one way and one way only. Now usually my husband could care less how I make things, what recipes I try, alter, etc. But Swiss Steak is 'sacred'. It was his mom's recipe. Good but my mom's is as equally good.
Anyhow, it has to be her recipe and it has to be served with mashed potatoes and steamed carrots on the side. 
I like and enjoy it that way but my mom would make it a tad saucier, add those itty-bitty tiny jarred button mushrooms and serve it over egg noodles. Our side of choice was usually mashed potatoes. If not that, we had egg noodles and a side salad and good crusty bread with butter just perfect for all that extra sauce . 
What recipe do you use for your Swiss Steak? I love to collect recipes for 'Americana' type of cooking. You know good old fashioned meals like Swiss Steak, Meatloaf, spaghetti and meatballs, pot roast, stuffed peppers, etc. that you grew up with but can't get everywhere. I'd love to hear how you made yours. 
Happy night all
AG
I know I posted the swiss steak recipe on here before, I spent a half hour looking for the darn post, and realized I could re-post it faster.
I usually use sirloin steak, although round steak is more traditional for this.
I cut the steak into smaller serving size pieces, generously coat them with flour and pound them with a meat tenderizer until it's flattened. I do this while they are in a sturdy plastic bag to keep things from flying around the kitchen.
After all the meat is pounded, I dredge them once more in a seasoned flower (flour, garlic powder, salt & pepper) and brown them in a hot skillet with oil for about 3 minutes per side. Don't crowd the meat, and do it in small batches, and remove to a plate.
Once the meat is browned and removed from the pan, I sauté about a cup of coarsely cut onions, and carrot sticks, what ever amount you want, cook until the onions are transparent and starting to brown. You may have to add a bit more oil if needed.
Once the onions and carrots are sautéed, I put the meat back into the skillet with the carrots and onions and pour in a jar of my home canned tomatoes. I chop them up to be like chopped tomatoes you can buy at the store.
Lastly, I add some freshly chopped garlic. The amount depends on how much you like garlic, or you can omit it if you don't like it.
I reduce the heat to the lowest level and cover the pan. I let this simmer very slowly for about 1 1/2 to 2 hours, or until the meat is fork tender.
