Swiss Steak recipe, please (carrots, baking, peppers, potatoes)

[rrah]

My mother always used round steak because it was inexpensive to use for a large family. Years ago I made it about once a month. I've stopped making it. I think it's because the type of round steak I used is hard to find now and no longer the "bargain" meat it once was.

I never tenderized it. I cooked it at a lower oven temperature for a couple of hours. I used canned, diced tomatoes, diced green peppers, and diced onions. If I had it available I tossed a packet of onion soup mix in there also. Probably why I don't make it except once or twice a year--the sodium!

[hertfordshire]

I had to google what it was. We never had that when I was growing up.

[phonelady61]

yep my mother did the tomatoe and onion type gravy and it was good and she would also fix mashed potatoes and collard greens with it and that was usually super on sunday night after church . my dad preferred the brown gravy type but would eat the tomatoe and onion version too . Yes I still make it because my husband likes the tomatoe and onion gravy type too .

[Dogboa]

We use stewed tomatoes in our braising which makes a great gravy and serve with mashed potatoes.

[Medtran49]

This is the way mom taught me. Amounts of veges and seasonings depend on size of steak you get.

7 bone steak or a chuck roast, 1-1/4 to 1-1/2 inches thick
2 or 3 cans stewed tomatoes depending on size of steak
Large onion diced
3 large cloves garlic, well smashed
2 or 3 stalks of celery
Salt and pepper
Flour
Garlic powder
Onion powder
Vegetable oil

Sprinkle salt, pepper, garlic and onion powders liberally on meat. Sprinkle lightly with flour and lightly rub into meat. Heat enough oil to barely cover bottom of pan big enough to lay steak flat in. Sear steak on each side. Add onions, celery, garlic and stewed tomatoes to pan. Add just enough water to bring liquid level to about half of steak height. Bring to a boil, cover, reduce heat to a gentle simmer and cook for 1-1/2 to 2 hours, turning steak over after about 45 minutes, until tender and starting to fall apart. Remove steak and either reduce sauce by boiling or use a cornstarch slurry if needed.

We always serve with lots of mashed potatoes.

[oregonwoodsmoke]

Not too much different from chicken fried steak.

[Debsi]

In the Laura Ingalls Wilder Country Cookbook, it’s said that Swiss Steak is Almanzo’s favorite dinner.

https://www.recipething.com/recipes/...te-swiss-steak

I made it once years ago, it was not bad tasting at all but I’m not crazy about canned cream soups so I never made it again. Maybe it’s time to give it another go..

[mainebrokerman]

Swiss steak in the northeast comes from bottom round

It’s a bottom round steak

But it’s tough made to be slow cooked and smothered

[Medtran49]

Originally Posted by oregonwoodsmoke

Not too much different from chicken fried steak.

The only liquid used in true chicken fried steak is egg wash for the batter/coating and oil to fry. Once it's fried, it's done.

If you put it in liquid to braise after you fry it, it's no longer chicken fried steak. It's breaded braised steak.

[DubbleT]

Sure, as a kid my mom would buy cube steak and we would have swiss steak with onions and brown gravy for Sunday dinner, as an occasional alternative to pot roast. I always preferred the pot roast myself.