These are great for making Swiss Steak!! If it is pretty thick, you'll want to pound it slightly. Dredge with flour that you've seasoned with celery salt, salt & pepper (lots of fresh ground black pepper). Heat oil and butter together is a skillet, and brown the steaks until deep golden brown on both sides, working in batches if you need to. Once they're all done, heat a little more oil and butter and add some of the flour from the dredging. Add the steaks back to the pan and add a couple cups of beef stock/broth. Simmer until the steak is tender, about 90 min-2hrs depending on thickness...you'll be able to cut it with a fork! It's so easy and tastes wonderful!
at 5:20 PM on Nov. 23, 2008