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Swiss Steak

post #1 of 14
Thread Starter 

I'm looking for a great Swiss Steak recipe with no tomatoes.  My Grandma used to make it but she passed before passing on the recipe.  I'm hoping to find something similar to make for my Grandpa on their anniversary.

 

Any help would be appreciated.

 

I feel like she made the whole thing in a large skillet, but it could be she just ended up making the gravy in the skillet and then put the steak in the gravy.

 

Thanks!

post #2 of 14
SWISS STEAK
Printed from COOKS.COM


Read more about it at www.cooks.com/rec/view/0,161,135176-254196,00.html
Content Copyright © 2012 Cooks.com - All rights reserved.

 

2 cuts round steak or sirloin steak
1/2 tsp salt
1/2 tsp pepper
1/2 cut flour
1 package brown gravy mix
1 package onion soup mix
1/4 to 1/2 cup oil
2 cups water

 

Cut steak into serving size pieces. Mix salt, pepper and flour in zip lock bag. Add steak pieces and shake to coat. Brown steak in small amount of oil. Scrape pan for drippings. Remove steak pieces and place in 9 x 11 pan.

Add remaining flour to drippings. Add soup mixes and water to make gravy. Pour gravy over steak.

Cover and bake at 250°F degrees for 2 hours.

Serve with potatoes, rice or noodles as desired.

Submitted by: Leslie

 

post #3 of 14

 

COUNTRY SWISS STEAK
Printed from COOKS.COM


Read more about it at www.cooks.com/rec/view/0,231,155179-233202,00.html
Content Copyright © 2012 Cooks.com - All rights reserved.

 

1 lb. boneless beef round steak, cut 1 inch thick
4 oz. spicy fresh bratwurst or other sausage, cut into 3/4-inch-thick slices
1 tbsp. cooking oil
1 small onion, sliced and separated into rings
1 tsp. dried thyme, crushed
2 tbsp. quick-cooking tapioca
1/4 tsp. salt
1/4 tsp. pepper
1 can chunky tomatoes with olive oil, garlic, and spices (14-1/2 oz.)
2 cups hot cooked noodles or rice
fresh thyme sprigs (optional)

 

Trim fat from meat.

Cut meat into 4 serving-size pieces.

Brown meat and sausage in hot oil in a skillet. In a 3-1/2 or 4 quart electric crockery cooker place onion.

Sprinkle with thyme, tapioca, salt, and pepper.

Pour undrained tomatoes over vegetables. Add meat.

Cover and cook on low-heat setting for 10 to 12 hours.

Serve with noodles or rice. Garnish with fresh thyme, if desired.

Makes 4 servings.

Submitted by: Tom Hausherr

post #4 of 14
COUNTRY STYLE SWISS STEAK
Printed from COOKS.COM


Read more about it at www.cooks.com/rec/view/0,181,150176-247205,00.html
Content Copyright © 2012 Cooks.com - All rights reserved.

 

3 to 3 1/2 lbs. Swiss or round steak
1 can beer
1 can cream of mushroom soup
1 can water
1/4 c. flour
Salt and pepper

 

Cut up meat in serving sizes. Season with salt and pepper. Lightly flour. Beat meat with mallet to tenderize. Brown in shortening. Drain off fat. Add beer; simmer 15 minutes. Add cream of mushroom soup and simmer 45 minutes or until tender.
post #5 of 14

Any idea what ingredients she put in it other than no tomatoes? I have an awesome one but it does have tomatoes and I do it all in my cast iron skillet. 

post #6 of 14
Quote:
Originally Posted by africanmeat View Post

SWISS STEAK
Printed from COOKS.COM


Read more about it at www.cooks.com/rec/view/0,161,135176-254196,00.html
Content Copyright © 2012 Cooks.com - All rights reserved.

 

2 cuts round steak or sirloin steak
1/2 tsp salt
1/2 tsp pepper
1/2 cut flour
1 package brown gravy mix
1 package onion soup mix
1/4 to 1/2 cup oil
2 cups water

 

Cut steak into serving size pieces. Mix salt, pepper and flour in zip lock bag. Add steak pieces and shake to coat. Brown steak in small amount of oil. Scrape pan for drippings. Remove steak pieces and place in 9 x 11 pan.

Add remaining flour to drippings. Add soup mixes and water to make gravy. Pour gravy over steak.

Cover and bake at 250°F degrees for 2 hours.

Serve with potatoes, rice or noodles as desired.

Submitted by: Leslie

 


This is similar to one an old girlfriend of mine used to make in the 80's. She did it in a pressure cooker. It was awesome.

 

post #7 of 14

What a blast from the past!  Swiss Steak?  Memories from the 50's.

 

Not sure it is Swiss Steak without the tomatoes, but so what?  It is still a tough old steak that is braised till it is tender and tasty.

 

My mom used to do a version with, of all things, a can of Campbells Mushroom Soup?  Go figger.  biggrin.gif

 

Good luck and good smoking.

post #8 of 14
Thread Starter 

Maybe it was more salisbury steak?  I dunno, it was called Swiss Steak by my fam.

post #9 of 14

Salisbury Steak is made with Seasoned Ground Beef...Give me some more info...Light Brown Gravy? Dark Brown? Any Onion, minced Garlic or veg in it? Mushrooms? Creamy like from Sour Cream?...If I don't have a recipe I can customize one for you but need more details..What Nationality is Grandma/Grandpa?...PM me if you wish...JJ

post #10 of 14

Jimmy is spot on - I think you are thinking about a Salisbury - my mom used to make it all the time

post #11 of 14
Thread Starter 

See, it was whole muscle meat.  Dark brown gravy, onions, maybe peppers (there has been some debate on that) and my grandma was german.

post #12 of 14

Was it made with beef chunks or ground beef? That is most times the difference between Swiss Steak and Salisbury Steak. My aunt is from Germany and growing up, she would make Rindergulasch (German Goulash) with beef chunks, peppers and onions and serve over spaetzle...brings back memories! I'm sure we will come up with what you are looking for. 

Here's the recipe:

Rindergulasch (German Goulash)

1 lb. onion, diced

3 cloves fresh garlic, peeled and finely chopped

1/4 lb. bacon, finely chopped

2-2 1/2 lbs. beef shoulder, trimmed and cut into bite sized chunks

2 tablespoons butter, bacon grease or lard

2 teaspoons Sweet Hungarian Paprika

3 tablespoons tomato paste

5 1/4 cups beef broth

Zest of 1 lemon

1 red bell pepper, cut into bite size pieces

1 green bell pepper, cut into bite size pieces

1 bunch fresh marjoram, stemmed and finely chopped

Salt and Black Pepper to taste

Fresh cooked egg noodles or spaetzle

 

 

Directions:

In a large stewpot, heat the butter (or bacon grease or lard) until melted.

Add the beef chunks in small portions and brown on all sides (but not cooked all the way through yet);

remove each batch as it browns to a covered dish and set aside for now.

 

In the same pan, add the bacon, onion, and garlic and sauté a few minutes until they begin to wilt and brown, maybe 5-10 minutes or so.

Return the meat to the pan, and sprinkle with paprika.

Whisk in the tomato paste until blended, stirring the whole time.

Add just a little of the broth and bring to a boil, stirring.

 

Repeat with a little more broth, after it boils, add the rest of the broth along with the lemon zest.

Reduce the heat to low, cover, and let stew about 80 minutes.

In the last 5 minutes of cooking time, add the diced peppers and the marjoram.

TIP: If you like your peppers to be a little softer cook a little longer or add them a little sooner.

Test for flavor now- adding as much salt& pepper as you prefer.

 

Serve ladled over bowls of hot, buttered egg noodles or spaetzle.

 

 

 

post #13 of 14

This a compilation of Recipes that may fit what you are looking for...JJ

 

German/Swiss Steak

 

4T Bacon Grease

4 ea... 8oz (3/4" thick) Steaks, pounded to 1/2"

1 Lrg Onion, sliced

1 ea Green Pepper, sliced

2 ea Cloves Garlic, minced

1T Hungarian Paprika or Smoked Paprika

1T Minced Fresh Marjoram leaves or 1tsp Dry

1tsp Mustard Powder

1 ea Bay Leaf

3T AP Flour

1C Red Wine

4C Beef Broth

1/2 tsp Liquid Maggi Seasoning

1/2 tsp Gravy Master or Kitchen Bouquet,( Optional )

Salt and Pepper as needed

 

Melt Bacon Grease over med/high heat.

Season the Steaks with S & P.

Brown the steaks well and set aside.

Add Onions and Peppers and saute until golden brown.

Add Garlic and saute until fragrant.

Add Herbs, Spices and Flour.

Saute about 1 minute.

Add Wine and Beef Broth, stir until well combined, Scraping the pan to release flavors.

Bring to a Boil, reduce heat to a Simmer and add Steaks with any juices.

Cover and simmer 1 1/2 hours.

Uncover and test for tenderness. Simmer until Steaks are fork tender and Sauce is the desired consistency.

Add Maggi and adjust S & P...Simmer 1 more minute and Serve with desired Noodles or Spaetzle...

Enjoy...

 

 

 

 

 

post #14 of 14

JJ, I haven't tried it, but that recipe looks like a winner to me?  Very similar to one of my short ribs recipes.

 

We might kick up the garlic a little at our house.

 

Good luck and good smoking.

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