Family Friendly Recipes

Swiss Steak

Swiss Steak
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Swiss Steak

Swiss Steak was probably the most requested, family favorite dish that my Mother made. A great fall comfort food dish that is easy to make. Swiss Steak does not get its name from Switzerland. “Swiss” refers to the technique of tenderizing by pounding or rolling the meat called “swissing”.

Mom, 1945
Mom, 1945

The first step is to cut the round steak into sections. Then tenderize the meat with the grooved side of the meat tenderizer. You can also pound the meat with the flat side so that the pieces are no more than 1″ in thickness. Dredge the meat in flour and set aside.

Meat Tenderizer

Round Steak

Slice your onions and green peppers and set aside. In a large pan, melt the butter.  Add your floured pieces of meat. Season with salt, freshly ground black pepper and garlic powder. Brown on both sides.  Be careful not to overcook it. Add the sliced onions, green peppers and add enough water to cover. Simmer covered for up to 1 hour checking occasionally to ensure nothing is sticking to the pan. The meat should be falling apart.

Swiss Steak in the Pan

You can thicken the gravy by making a slurry of a small amount of left over flour and water.  Add it to the pan, let it boil for a few minutes and reduce the heat back to a simmer for an additional 5 to 10 minutes.  Serve immediately.  This finished dish goes great over mashed potatoes.

NOTE:  I have seen many recipes for Swiss Steak that call for tomatoes or tomato paste.  We never use either for this dish.

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Swiss Steak

November 29, 2020
: 4-6

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Ingredients
  • 2 pounds round steak, tenderized and cut into large pieces
  • 2 tablespoons butter
  • 1 large onion, sliced
  • 1 large green pepper, sliced
  • Flour for dredging
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground pepper
  • 1/4 teaspoon garlic powder
  • Water to cover
  • 1 tablespoon cornstarch
  • 1 tablespoon water
Directions
  • Step 1 Cut the round steak into large pieces. Tenderize the meat with the grooved side of a meat tenderizer. If needed, pound the meat with the flat side so it is no more than 1″ thick.
  • Step 2 Dredge the meat in flour and set aside.
  • Step 3 In a large pan, melt the butter. Place the floured meat into the pan.
  • Step 4 Season with salt, pepper and garlic powder.
  • Step 5 Brown each piece of steak, being careful not to overcook it.
  • Step 6 Add the sliced onions and green peppers.
  • Step 7 Add enough water to cover everything.
  • Step 8 Simmer for 1 hour covered or until the meat is tender and falling apart.
  • Step 9 Make a slurry of some of the left over flour and water. Add it to the pan. Simmer for an additional 10 minutes so the gravy thickens.
  • Step 10 Serve immediately over mashed potatoes.
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