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Swiss Steak

Step 1 of 8 · Recipe makes 6 portions

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Use a meat mallet, and using the rough side of the mallet pound the steaks into ½ inch thickness. This is the ‘swissing’ process and it makes the meat soft and tender.

Recipe amounts for this step

Recipe totals. Follow any split described in the method.

2 pounds round steak (excess fat trimmed)