Is something considered old fashioned if it was popular in the fifties and sixties? I'm saying it is since things are considered antiques if they're over 50 years old so I guess that makes me one too. Darn!
As you can see, we're on a roll here as far as comfort food goes because honestly, when the weather cools off there's nothing better than something you remember from your childhood.
This particular recipe for Swiss Steak includes the usual onions and green pepper, but it also has garlic and mushrooms too. I don't know where you grew up but in my Mother's kitchen fresh garlic and mushrooms weren't something one could find easily. I mean I'd read about them in magazines, and we'd see the odd canned mushrooms in the cupboard but we ate pretty plainly and the spice cupboard was a tad empty except for salt, pepper, cinnamon and poultry seasoning. Maybe that's why I'm partial to things with a little more oomph.
Speaking of oomph, the gravy in this dish is incredible likely due in part to the canned tomatoes, beef consomme and mushroom soup and as you can see from the picture, the sauce makes the meat almost secondary. It is amazing and you'll want to cook extra mashed potatoes or make biscuits to go with it just so you have an excuse to eat more.
If you're looking for some stick to your ribs down home comfort, give this one a try. I guarantee you won't be disappointed.
Old Fashioned Swiss Steak (inspired by Wall Drug Cookbook)
2 lb. round or top sirloin steak, cut into serving portions
½ cup flour to dredge meat
2 tablespoons vegetable oil and more as required
1 large onion, thinly sliced
2 cloves garlic, minced
1 red or green pepper, sliced
2 cups mushrooms, sliced
1 14oz. can diced tomatoes, with juice
2 Tablespoons tomato paste
1 can mushroom soup
1 can beef consommé
2 teaspoons Worcestershire sauce
2 Tablespoons chopped parsley (optional)
Salt & pepper both sides of steak portions. Dredge in flour, coating well and place between sheets of plastic wrap. Pound thin (about a quarter inch). Sauté in batches in a small amount of oil over high heat in hot pan until browned on both sides. Remove from pan and set aside. Add oil as required. Sauté onions, peppers, mushrooms and garlic until vegetables are softened. Add tomatoes, tomato paste, mushroom soup, beef consommé, and Worcestershire sauce. Stir well to combine, and then return meat to the pan. Bring to a boil, reduce heat, cover and bake in a 350 oven for 1-1/2 hours or until meat is very tender. Taste and correct seasoning as necessary. Add parsley just before serving. Serves 6 to 8. Download Old Fashioned Swiss Steak
A year ago - Roasted Tomato Soup with Pesto