Old Fashioned Swiss Steak

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

 

 

 

Comments

[Becky (central oregon)]

Love your site ...check it every day...
We had mushrooms in Mama's kitchen... cream of mushroom soup!!!!! You know how old I was before I figured out you could get mushrooms with out the soup?

[June]

Becky: I love that you visit regularly, never mind that your comments are pure solid gold. Thank you!
Too funny about mushroom soup. We had it too, but only in tuna casserole. LOL Have you ever gone mushroom hunting in Oregon? Big Guy has and it's on my bucket list for the future. Can't imagine picking morels or chanterelles - you'll hear a loud yahoo when I find some.

[Lea]

Funny how fresh mushrooms weren't that available when we were young - only in the can with soup... now you can find them everywhere!
I would make this with a mushroom cream sauce for sure - darn that fruit of death allergy again!

[June]

Lea - I know - flippin' tomatoes. Did you know Campbell's starting making mushroom soup in 1934? I couldn't believe it! I wonder how long it took to catch on.

[Lorraine]

I am not much of a Swiss Steak fan, but I could change my mind with this recipe.

[June]

Lorraine - the gravy would make moccasins taste sublime. Honest!

[Mary from Apron Strings & Wedding Rings]

Swiss steak is always a good idea June. And it always seems to taste fabulous with mashed potatoes!

[June]

It is indeed, Mary.