The old 1700's recipe has you use a flour and water paste to keep the pan sealed. I can only imagine back then that not every pan had a heavy tight fitting lid.This preparation really does develop it's own juices which you can serve as is, or thicken into a gravy. This recipe suggests using heavy cream and capers. I thought that might over power the natural flavors though.

While Swiss Steak probably has nothing to do with Switzerland but with a pounding and rolling process for fabric called "Swissing".
it is likely that there is some correlaion to this recipe.

Directions: Sprinkle the herbs on the bacon   Wrap the bacon around the steaks and secure with a toothpick Melt the butter with the oil in the pan till it starts to sizzle and brown the steaks in the pan. Then add the carrot slices and onions The original recipe said to cover the pan with a heavy lid or seal the lid with a flour and water paste and simmer for 4 hours on really low heat in the fire. I cooked it for 2 hours on the stove on a low flame. I am thinking you could cook them on low in a crockpot for 4 hours also. It will develop it's own juices. Check for tenderness. you should be able to put a table knife tip through it with no resistance. Cook an extra 30 minutes if not. If you want to thicken the juices, remove the steaks to a plate and add the flour and water to the simmering juices and cook for a few minutes. Add Capers and Cream if desired.   Here I served 2 of the steaks, with the thickened sauce, the vegetables on the side, Rotkohl (sweet and sour purple cabbage) and Spaetzle.

A recipe book and short biography of my Grandmother Emma Block. Her recipes, culture and cooking styles that were brought over from Germany. How they evolved when she came to America in the early 1900s and settled in Portland, Oregon on the west coast of the United States. Over 100 recipes

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Biography of my grandma
Emma Block
From Germany with Love tells the story of my grandma, Emma Block, growing up in a little town in Baden/ Würtemberg, Germany near Heidelberg named Steinsfurt. Then at the age of 15 immigrating to the United States, taking a train with one of her sisters and brothers to Hamburg and sailing the Atlantic with other hope filled Germans wanting to make a life in the "New World". It was not easy but with good values learned in her German upbringing made a full life, had a wonderful family with lots of fun and celebration including the great German meals.

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