Swiss Steak with Tomato Gravy
From Cook's Country
The point of Swiss steak is to transform a tough, inexpensive cut of meat into a delicate meal so tender you can almost eat it with a spoon. Many recipes called for tenderizing the meat by pounding it before cooking, but we know from experience that pounding meat does nothing to tenderize it. Instead we relied on a slow braise to create the ideal texture. To flavor the Swiss steak gravy, we found a combination of sautéed onions, diced tomatoes, and sundried tomatoes was ideal.
Serves 6 to 8
Top blade-roast may also be labeled chuck roast first cut, top chuck roast, flat iron roast, or simply blade roast. Use low-sodium chicken broth or the gravy will be too salty.
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