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Old 07-06-2012, 02:45 PM
 
Location: Northern Illinois
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I have never pounded the steak before I browned it - I find that using round steak and then the long and slow cooking makes it fork tender without going through that extra step.
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Old 07-06-2012, 03:05 PM
 
Location: Kountze, Texas
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I grew up with swiss steak with a mushroom gravy - husband and children prefer it with a brown gravy. I'm not a fan of the tomato sauce one.
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Old 07-06-2012, 03:27 PM
 
Location: East Tennessee
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OK, here's the difference. I make chicken fried steak (or country fried...but that's another conversation - lol) with gravy, mashed potatoes and biscuits about once every other month or two. The tomatoes are why I picked these two Swiss Steak Recipes because I think this is what my husband asked for. I'm a little surprised that none of the recipes call for mushrooms, though. I went to the grocery and bought a big fat round steak and I'm hoping to put this together for tomorrow night's dinner. I bought curly noodles, too...chef's choice... ha-ha! My husband said the starch didn't matter to him that his grandmother always served it with instant potatoes. I guess these are just all variations on a similar dish.

CFoulke, thank you for the recipe. It looks delicious!
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Old 07-07-2012, 08:56 AM
 
Location: Bella Vista, Ark
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I haven't made it in maybe 30 years, but this gives me an idea. We did grow up having Swiss Steak about once a month. The type of round steak makes no difference. When I was a kid there was no such thing as top round or bottom round, the butcher sold it as round steak period. As for pounding it: we did not. We just cooked the heck out of it. Mom used to use her electric skillet and cook it for a good part of the day, we always had brown gravy with it.
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Old 07-08-2012, 02:43 PM
 
Location: Here and There
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I make swiss steak quite a bit, but I add a bit of garlic powder to the flour/salt/pepper mixture. I have never had to pound the steak either, and it melts in your mouth. No tomatoes, no mushrooms.

I dip the pieces of round steak in egg, then the flour mixture, then brown it all nicely (both sides) in hot oil in frying pan.
Place all browned meat in 12x9 baking dish. Then I add water with 2 beef broth cubes and a huge onion (sliced into rings) to the browned bits in the pan and bring to boil, add some of the flour mixture to thicken it up a bit. Pour it over the meat mixture and cover with foil and bake at 250 for at least 2.5-3hrs. Served with mashed potatoes and corn, and some sort of bread to dip in the gravy

Easy peasy, enjoy!!
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Old 07-09-2012, 01:09 PM
 
Location: NoVa
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O.M.G! My parents made this for me all the time when I was a child..... thinking of this sure takes me back.... I think I'll be making it this week!!!

Where are you dutch oven, old friend of mine????
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Old 09-21-2018, 05:40 AM
 
Location: Bella Vista, Ark
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Default Swiss Steak

How many of you remember, as a kid, having Swiss steak for dinner and do you even fix it now? I don't think I have had it in maybe 50 years but have decided to have it tomorrow for dinner. I guess I will have to find a recipe cause I can't even remember for sure what mom put in it. I do remember she used round steak. What do the rest of you have to say about making it?
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Old 09-21-2018, 05:46 AM
 
Location: San Antonio/Houston
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I think the few I had here in the US were made of ground meat.
Almost like a hamburger meat, but seasoned (maybe similar to meatloaf?) and hand shaped - not a flat patty.
Perhaps that's the southern way.

Traditionally, Swiss steak is a braised beef made with thick pieces of beef round, although you can also use chuck shoulder steak. The main thing is to use a tough cut of meat, as a couple of hours slow braising will tenderize it very nicely.
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Old 09-21-2018, 05:53 AM
 
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I think you have the butcher put it through the tenderizer or pound it yourself with a special hammer with ridges. My mom lightly floured the pieces, browned them, and then cooked in gravy until tender. You can also cook it in a tomato & onion type sauce, but I liked the gravy best.
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Old 09-21-2018, 06:15 AM
 
Location: SE Florida
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We still have it on occasion. We use a 7-bone chuck.
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