This is how my mother, Vicy, made Swiss Steak. It is simple and delicious. Her technique for tenderizing the meat works like a charm, and lets you use the thriftiest cuts of meat.
Trim all the fat off of the round steak, and cut it into serving size pieces. Put the fat in a large skillet to render. Do this while you are flouring the meat so that the skillet is nice and hot when you add the steak to it.
Take the remaining meat and coat one side at a time with the seasoned flour. My mother would use the edge of a sturdy saucer, so I do that too, but the blunt side of a heavy knife works well also.
Whatever you use, pound the flour into the meat thoroughly. Dust with a little more flour, turn over, and repeat. The point is not to make the meat thinner, but to tenderize it, and work the flour into it, so don't smash it down. Quick jabs work well. Dust with more flour when necessary.
Brown the pieces very well. When nice and brown on both sides, add the liquid. Bring to a boil, reduce to a simmer, and cover. Cook for about an hour, maybe a little more, until the meat is getting nice and tender. Stir in the carrots. Leave uncovered, and cook until the meat and carrots are tender. The gravy should have thickened nicely.
Serve with mashed potatoes, and a nice salad or coleslaw.
| Servings: | 1 family |
| Time: | 10 Minutes Preparation Time 2 Hours Cooking Time |
Source: My mother, Vicy.
By Free2B from North Royalton, OH
This page contains the following solutions.
Cut meats into 4 portions. Mix flour and salt; pound into meat (set aside remaining flour). Brown meat in small amount of oil. Place in shallow baking dish.
Makes a tender rich meat dish from a cheaper cut of meat. Flour and season the steak with salt, pepper and paprika, brown in the melted shortening.
Easy Peazy! I like it served over a bed of egg noodles. Place meat in slow cooker, toss with steak sauce, top with onions, celery, bell pepper, and tomatoes, cover with lid and cook on low for 9 to 10 hours or on high for 4 to 5 hours.
Combine flour, salt, paprika, mustard and pepper. Cost steak well on all sides with flour mixture. Heat oil in large skillet.
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Does anyone know how to make Swiss steak? My mom used to make it using a Swiss Steak seasoning packet that she bought at the grocery store. She said she has been looking for it in Texas, and can't find it.
Combine flour and seasonings; mix thoroughly. Cut steak in serving size pieces and roll in flour mixture thoroughly. Use mallet to beat flour into steak.
Easy recipe and I like it because of the veggies added to it. If you don't want a veggie on the side, you don't have to have one. Kind of a one-dish meal, in a way.
I am looking for a recipe that I have used many times and now I can't find it. It is for a no browning, easy, oven-baked Swiss steak.
When making this recipe, my eldest daughter always tells me she hopes I'm making the GOOD Swiss steak.
Sprinkle the steak on both sides with the salt and pepper. Cut the steak into 4 pieces. Pound both sides of the pieces until the pieces are 1/2" inch thick.
Tear off a five-foot length of household weight aluminum foil and fold double. Combine ketchup and flour; spoon half the mixture in center of foil. Place steak on top.
Cut round steak into 6 serving size portions. In a bowl, combine flour and salt. With meat mallet, pound 1 tablespoon flour mixture into meat on each side.
Cut meat into serving size portions. Combine dry ingredients in medium size bowl.
Heat oil in a large skillet. Add beef and cook until browned, stirring often.
