To be honest I don't know what the Swiss do. But if you have an inexpensive boneless roast like an inside round roast
or a sirloin tip roast etc. It just has to be boneless and able to be cut across the grain into one inch slices.......enough
for one steak per person. Dredge the steaks in flour and pepper and brown on both sides. Put steaks in a roasting pan
and add a small onion coursely sliced and clove ot two of garlic crushed. Pour in a cup and a half of beef stock or a can
of beef broth. Cover and bake at low heat for four or five hours This recipe works well in the crock pot as well. I have a
slow cook feature on our stove that I would use on this recipe. You can thicken the gravy with flour or corn starch and
serve with whatever veggies you like.
Good luck
or a sirloin tip roast etc. It just has to be boneless and able to be cut across the grain into one inch slices.......enough
for one steak per person. Dredge the steaks in flour and pepper and brown on both sides. Put steaks in a roasting pan
and add a small onion coursely sliced and clove ot two of garlic crushed. Pour in a cup and a half of beef stock or a can
of beef broth. Cover and bake at low heat for four or five hours This recipe works well in the crock pot as well. I have a
slow cook feature on our stove that I would use on this recipe. You can thicken the gravy with flour or corn starch and
serve with whatever veggies you like.
Good luck