I don't have a recipe. I make it very simple, the way my DM always did.

Cut up serving sized pieces of bottom round, removing as much fat as possible.

Using a meat mallet, dredge each piece of meat in seasoned flour and pound away. The more you pound it in the better IMO. Add more flour and S+P as needed, flipping the piece as you go. Brown the meat in a large frying pan. Don't over crowd, you can remove some as you go if needed.

Once all the meat is browned, cover with one large or two medium sliced onions. Sometimes I add garlic also. Add 1-2 cups of water to the pan and cover with a tight fitting lid. Turn heat to low and let meat simmer. Check it periodically to make sure it's not sticking, add more water if necessary. Test meat with a fork, you want it very tender. I check it about 45 min. after it starts to simmer. About 15 minutes before you think it is done, remove the pan lid. I like to turn the meat a couple of times at this point.

Remove meat from the pan and keep warm while making gravy.

Add some potato water(plain water if that's the only option) to the pan and bring to a boil, scraping up all the browned bits. I make gravy for Swiss steak using a slurry of water and flour.

Don't forget the mashed potatoes!!!

I know this isn't an exact recipe, to me Swiss Steak is more of a method.

Nancy

I don't have a recipe, either. Mom has always cut flour into round steak, ( I cheat and use cube steak), and seasoned with salt & pepper. Brown it in butter or margarine. Make gravy in the leftover pan drippings and pour over steak in an oven proof dish. Mom always used a cast iron pan, I use a small granit roaster. Cover and bake until done at about 350* I serve with mashed potatoes and corn. I don't like tomatoes, either! I always ask at a restaurant if it's a tomato base or brown gravy. I also add an onion if I think about it.

Tami

I use my Salisbury steak recipe but instead of using ground beef I use round or sirloin steak. Mine is a brown gravy.
No tomatoes.

If you don't like mushrooms leave them out.

Home Cookin Chapter: Recipes From Thibeault's Table

2 Pounds of ground Sirloin
1 onion finely chopped
2 cloves of garlic minced
2 Tablespoon chopped fresh parsley
2 Teaspoon chopped fresh thyme
1 Tablespoon of worcestershire Sauce
1 Tablespoon dijon mustard
Salt and Pepper to taste

Sauce

1/2 small onion chopped
1 garlic clove minced
1 Tablespoon green peppercorns
Fresh Mushrooms sliced
2 Tablespoons Flour
Broth 2 to 3 cups (Beef or chicken)
Pan drippings plus 1 to 2 tablespoons of butter or oil.
. Saute onions in 2 Tablespoons of olive oil until tender but not
browned. Add minced garlic and cook for 1 minute. In a bowl combined
ground sirloin, parsley, thyme, dijon mustard, worcestershire sauce and
salt and pepper. Add onions and garlic and mix well. (I use my hands).
Form into oval shaped patties. (I made 5 nice size ones from the 2
pounds, but you could make smaller if you prefer)

Brown the patties in a heavy skillet in a little olive oil. You can
also brown these in a grill pan.

Remove the meat from the pan. Add a little more oil if needed and saute
the onions, garlic and mushrooms. Sprinkle with a little flour, cook
for a couple of minutes and add the broth and the green peppercorns.
Add the patties to the pan, cover and simmer on low for at least one
hour. Make sure there is enough sauce to almost cover the steaks.

Salisbury steak should be very tender and not have the texture of a
just fried hamburger. Simmering the meat n the gravy also enhances the
flavour of the sauce.

Optional: Use Round or Sirloin steak instead of ground beef. Brown meat and then simmer in the gravy until tender.

My mother used to make it. It always had tomatoes and was made in the pressure cooker. Since I have a fear of P.C's I've never made it myself, therefore no recipe. Sorry!