How to cook swiss steaks
Step 1. The steaks we buy are the ones in the butcher's case that have been run through the tenderizer and have the distinctive grooves running through them, usually 3-4 to a package. Thaw steaks – It’s not necessary to thaw them all the way. It’s better that they are still slightly frozen in the middle because they come out more tender if they’re done medium rare in the middle.
Step 2. Lay steaks out on the plastic container they came in. Put salt and pepper on both sides of the swiss steaks. Then coat both sides with all purpose flour.
Step 3. Pour enough cooking oil in a wide pan until there’s about ¼ inch in the bottom. Heat the oil until a drop of water in the oil starts popping.
Step 4. Then lay the steaks in the pan and brown both sides. Try to brown both sides without completely cooking the meat.
Step 5. While the steaks are browning, pour remaining flour (Maybe 2 tablespoons) into the oil with the steaks and mix well with the oil.
Step 6. After the steaks are brown and the flour is mixed, add about two cups of very hot water from the tap. Mix well to form gravy.
Step 7. Turn OFF the heat and cover the pan with a lid or tin foil. The steaks will continue to cook while standing.
Step 8. Wait 5 minutes or so and then mix the gravy and steaks while adding salt and pepper to the mixture. Taste gravy and add salt if needed.
Step 9. Serve straight from the pan.