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'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.
Slice onions and spread on top of steak. In a two-cup measure, mix together the catsup and water. Pour over meat and onions.
Cover and bake @ 300 degrees F for 3 hours.
My father would have liked creamed peas and sliced tomatoes with a dab of mayonnaise to go along with this dish.