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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.
|Time:||10 Minutes Preparation Time|
2 Hours Cooking Time
Source: My mother, Vicy.
By Free2B from North Royalton, OH
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. Blend remaining flour with dripping in skillet. Add remaining ingredients, except cheese. Cook until boils. Pour over meat. Cover and bake at 350 F. for 1 hour. Top with cheese and heat a few minutes.
By Robin from Washington, IA
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.
After you turn the meat add onions, sour cream and grated cheese.
Pour the water around the edges. Cover tightly and simmer until the meat is tender.
Garnish servings with more sour cream and a sprinkling of grated cheese.
By Ann Winberg from Loup City, NE
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.
This is a great, easy Swiss steak recipe.
Combine flour, salt, paprika, mustard and pepper. Cost steak well on all sides with flour mixture. Heat oil in large skillet. Brown steak well on both sides. Pour off excess drippings if necessary. Add bouillon and onions to meat.
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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. I can't find it here in California either.
Alisha from Lompoc, CA
This is how we make it at my house. Season steaks in salt and pepper, coat in flour and brown in oiled Dutch Oven (or stockpot). Do not drain the drippings from the pan. Add one or two cans of cream of mushroom soup and a little bit of water. Bake at 350 degrees F for 2-3 hours. Yum! (10/23/2008)
I don't have the seasoning packet recipe but I do have this one:
By Linda L
Go to amazon dot com and type in "Swiss steak seasoning packets" and there are three that come up. You can order from there if that's what you want. If not, do a google search on the seasoning and see what comes up. (10/23/2008)
Try looking for it in the spice aisle in the grocery store. They have boxes with seasoning packets for everything from gravy to cheese sauce to Swiss steak to Sloppy Joes. (10/23/2008)
By LEONA LABINE
My mom made it too and I still do on occasion. We don't use a packet of seasoning. We just pound the meat out thin, then coat with salt, pepper, garlic, flour and fry until brown on both sides. Leave in the pan, cover with lots of sliced onions, put a lid on until the onions become clear, then immediately pour in enough hot water to cover onions and steak, turn down on really low heat and simmer for 2 hours. Hope this helped. (10/24/2008)
I don't use seasoning or pound and flour the meat. Instead I use my roasting pan. I place the round stead in the pan with onions and two cans of diced tomatoes. Let cook for about an hour or more at 350 degrees till meat feels somewhat tender. I then add salt and pepper, for I read that salt in the beginning toughens the meat, then I add sliced carrots, cover and cook till carrots are done. Believe you me I don't have to call my children twice to eat when it is done. I also use the "gravy" to put over the mashed potatoes I make along with this meal.
Another variation is to add green pepper, onions, carrots and potatoes cut in wedges, this is refered to as Italian stew. (10/25/2008)
CF Sauer makes a Swiss Steak Baking Bag (www.cfsauer.com). You would have to order it online because it is only sold on the East Coast, but since you and your mom can't find any in either state, it may be worth while. (01/19/2009)
I contacted the company, can't remember if McCormick or Schilling, years ago and they no longer made the seasoning packet. (03/01/2009)
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. In skillet, over medium heat and shortening, brown meat on both sides. Mix vegetables and place over meat. Cover; reduce heat to low and simmer until tender, about 1 1/2 hours. Thicken remaining sauce for gravy by using cornstarch and a little cold water.
By Robin from Washington, IA
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.
Pound flour, salt and pepper into beef. Brown in an electric skillet or a large skillet on the stove. Add vegetables and cover. Simmer on low for 2 hours. Watch closely!
By Robin from Washington, IA
Thanks for the recipe. I will definitely be trying it soon using the cheaper tougher cuts of beef. (06/11/2009)
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.
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.
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.