Swiss steak or as I call it my “miracle” beef. By the way, the name does not refer to Switzerland, but instead the process of swissing meat. With this recipe you will be able to transform tougher and cheaper meat cuts to ones so delicious and soft they will be tender enough to be eaten without a knife. Enjoy! I used thin eye of round steak for this recipe; for a very low-cost price, the package came with about 6 steaks. Ingredients: 1 package of thin eye round steaks 1 cup of chopped onions 1 tbsp of chopped parsley 3 or 4 peeled tomatoes ( I used a can of italian peeled tomatoes)…
