I have no idea how “Swiss” this recipe is, but here it is nonetheless.

Swiss Steak (1928)

Recipe by Louise Bennett BeaverCourse: MainCuisine: SwissDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

hour

minutes

Ingredients

1 lb. Round steak, cut 1" thick
1-3 cups AP flour
1 teaspoon salt
1/4 teaspoon pepper
3 Tablespoons fat (lard)
2 Tablespoons chopped onions
1 cup tomatoes
1/2 cup water

Directions

Wipe off the steak with a damp cloth. Sprinkle with the sale and pepper and pound the flour into both sides of the meat. Use a meat pounder or the side of a heavy dish.
Place the fat in a frying pan and when hot add the meat and brown well on both sides.
Add the rest of the ingredients, cover and cook very slowly for 1-1/2 hours. The steak may be baked in a casserole or baking pan. It is done when it is so tender that it will fall apart when lifted from the pan.

Notes

From the St. Cloud Daily Times, September 11, 1928

The more I think about this, the more I believe that “1-3 cups of flour” was a misprint. 3 cups of flour will make you a loaf of bread, and even one cup would be excessive for a recipe like this. I’m pretty sure they meant 1/3 cup of flour, which still seems like a lot, but is a much more reasonable amount.