Swiss Steak - An Old Favorite

There's something wonderful about recipes that have been handed down through generations and there's no doubt this one for Swiss Steak from the Wall Drug Cookbook is one of the better ones. 

Not just any old braised meat in tomato sauce, this one's enriched with the addition of a couple of Campbell's products - consomme for added beefiness along with mushroom soup too. Both make the gravy incredibly rich and flavorful. As for the meat, well there's no better way to enjoy a tough cut of meat like round or rump than by "swissing" it. An old English method of cooking, according to Gourmet Sleuth and the Encyclopedia of American Food and Drink, swissing refers to the preparation of pounding tougher cuts of meat to tenderize it before cooking, and bless the English because this method's supposedly been around officially (in print) since 1915 although something tells me it's likely a lot older than that.

Regardless, this verison's about the best I've ever made so head on out to your local butcher and ask for some slices of round ...I used bottom for this, but top or even eye of the round will work just as well. As you can see, I used some of those lovely little minature sweet peppers that have become so popular lately and they worked very well too. Simply cut the stem off, take out the seeds and add 'em whole to the pot for incredible flavor and great visual appeal. 

Oh, before I forget - be sure to have lots of mashed potatoes, noodles, spatzle or biscuits to soak up all that yummy gravy goodness and put some good music on too. I predict a very silent dinner hour because your family's likely to be too busy chowing down on this one to have the inclination to carry on any kind of meaningful conversation. Just sayin'.   

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 or 6 to 8 assorted mini peppers, stems and seeds removed

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 move to the oven. Bake at 350 for 1-1/2 hours or until meat is very tender (remove cover from pot during the last 20 minutes of oven time to reduce the sauce). Taste and correct seasoning as necessary. Add parsley just before serving. Serves 6 to 8.

A year ago - Deep Dish Pulled Pork Pizza

Two year's ago -  Braciole (Stuffed Beef Rolls) in Tomato Sauce

Comments

[Lea]

Nice, I love braising of any form and traditional recipes are so wonderful and they endure because they are so darn tasty and delish! Beautiful version!

[June]

Thanks Lea. It's a keeper.

[Lorraine]

I have been looking for a reliable recipe for Swiss Steak...thanks this sound great, and the whole little peppers are eye candy.

[June]

Lorraine - this is just so darned packed with flavor, I can't imagine making it any other way.