Swiss Steak

This is one of my favorite recipes that my grandfather would request.

You will need:
1-1 1/2 lb tenderized steak
3/4 cup ketchup
1 pint heavy whipping cream
2 tabplespoons white sugar

Tenderized steak I bought at the market in St. Paul, labled Kosher although it totally defeats the purpose since this recipe calls for it to be cooked in cream :P

I cut the steak pieces in half as I like to serve them in smaller portions. I brown the meat on both sides, the center still pink.

Once it's browned I take it out of the pan and set aside while I prepare the gravy mixture.

The gravy sauce is simple. About 3/4 cup of ketchup, 2/3 pint of heavy whipping cream, and about 2 tablespoons of white sugar.

Cook on medium heat while stirring continually until mixute is well blended and starts to bubble.

Add the steak pieces and cover with sauce.

Cover and let cook on low flame, stirring every couple minutes to prevent sticking to the pan.

While the steak and sauce start to cook. I start my potatoes.
And corn. Although I have sweet corn, I like to add a couple heaping tablespoons of sugar to the water to give it a little extra sweetness.

While everything is heating up I slice up some white onion into thin slices.

I use the onion for a simple side relish that goes great with the meal. Sliced onion covered with white balsamic vinegar and about 2 tablespoons of white sugar.

Let sit until ready to serve. Some people like to soak the onion in water for about half an hour before pouring on the vinegar and sugar to take the bite out of the onion, but I like the bite so I skip that step.

Once the potatoes are soft I cut up about 4 tablespoons of butter and add the remaining 1/3 pint of cream.

And here we are. BON APPETIT!