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My mother was married and cooking for her family while she was still a teenager in the years of the Great Depression.  She made simple, low-cost meals with a minimum of ingredients and fuss.  My father wanted mashed potatoes with practically every meal, so her Swiss Steak and Catsup Gravy went perfectly with his mashed potatoes.  I personally didn’t like mashed potatoes – except when they were served this way with gravy that was rich and deep flavored from long, slow baking.

Mother & Daddy, 1933

Mother & Daddy, 1933

MOTHER'S SWISS STEAK AND CATSUP GRAVY

  • 1 lb round steak
  • Sprinkling of salt
  • Grating of black pepper
  • 1 large onion, sliced
  • 1-½ cups catsup
  • ½ cup water

Preheat oven to 300 degrees F

Remove any large pieces of fat from steak and place in 9 inch casserole dish.  Sprinkle with seasoned salt and a grating of black pepper.

swssst-meat
Slice onions and spread on top of steak.  In a two-cup measure, mix together the catsup and water.  Pour over meat and onions.

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Cover and bake @ 300 degrees F for 3 hours.

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Serve with mashed potatoes.

4-6 servings 

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My father would have liked creamed peas and sliced tomatoes with a dab of mayonnaise to go along with this dish.