Swiss steak and tomato gravy.

[*Go Cards*]

(02-20-2018, 11:51 AM)fredtoast Wrote: Corn starch dissolves much better in cold water.

Swiss steak that my Granny made is not sold in store as swiss steak. 

It was a thick cut of round steak that you have to have butcher run through tenderizer behind counter to turn into the cut. 

They do this free of charge. 

After the thick cut is run through the tenderizer you will have your half inch thick pieces. 

Hers had brown gravy instead of tomato base but both are probably delicious. 

There is or was a restaurant in Middletown called Dad's that tastes about like my Granny's but obviously not quite as good as hers though.    Only place I have seen it. 

Love it and one of my favs but rarely have it.