Bifteck a la Suisse

During the harvest the kitchen makes this oven barbecued Swiss steak for tender beef, smothered in onions and a rich tomato sauce. The workers at Townsend appreciate this hearty dinner which is simple for the kitchen to make.

1/3 c flour
1 tsp salt
¼ tsp pepper
2 lbs of grass fed beef round or chuck steak
2 Tbsp Lard

2- 8 oz cans (2c) seasoned tomato sauce
1 Tbsp sugar
1 tbsp vinegar
1 tbsp Worcestershire sauce
2 dashes of Tabasco sauce
1 medium onion, sliced


Pre heat oven 350 deg

Combine flour & salt &pepper; coat the steak with the mixture evenly.  In a hot skillet or Dutch oven heat up the fat till hot, brown the meat slowly on both sides. Spoon off excess fat.

Combine next 5 ingredients and pour over meat. Add salt & pepper to taste. Simmer uncovered for 5 min.; add onion slices. Cover and braise in the skillet or Dutch oven for 1-1 ½ hrs or till tender.