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Swiss steak called "smothered steak" in England, this dish begins with a thick cut of beef-usually Round or Chuck-that has been tenderized by pounding, coated with flour and browned on both sides. The meat is then smothered with chopped tomatoes, onions, carrots, celery, beef broth and various seasonings before being covered and braised, baked or simmered for about 2 hours.