Swiss Steak with Tomato Gravy

The original recipe is said to transform a tough, inexpensive cut of meat into a delicate meal so tender you can almost eat it with a spoon. We wanted to revive this forgotten favorite and maybe even improve on it. Here’s what we discovered:

Test Kitchen Discoveries

• We tried every inexpensive cut of steak we could think of, and they were either too lean or fell apart when sliced into neat, even steaks. That is, until we got a little creative with a blade roast and a butcher’s knife.
• Many recipes called for “tenderizing” the meat by pounding it before cooking. We know from experience that pounding meat does nothing to tenderize it. Instead we relied on a slow braise to create the ideal texture.
• The more vegetables we added to the gravy, the more tasters demanded we take them out. In the end, we settled on sautéed onions and diced tomatoes.
• A last minute addition of minced sun-dried tomatoes brings the dish together.