Simple and delicious! This recipe comes from my late and dearly missed mother-in-law, Eleanor Kerr. Unlike most Swiss Steak recipes there is no tomato included – just pure beef for beef lovers. It must be served with mashed potatoes so you can mop up the gravy.
This could be made with the finest artisanal heritage locally sourced Wagyu beef, but actually it works really well with whatever you have.
- 1 lb round steak
- 1 good-sized onion
- Beef stock or red wine
- Flour to coat
- Salt & Pepper
- Fat. The best thing is to get a piece of beef fat from the butcher. Otherwise render the fat from your beef and add oil to make up the required amount.