An old family favorite main dish has been "Swiss Steak". This is one of those classic recipes that was big during the 1950's and has long been popular since then. For those who aren't familiar with this steak, it takes pieces of round steak, which are pan-fried and simmered with tomatoes and some other vegetables. This creates a steak that's tender and flavorful, especially served with rice or mashed potatoes.
I'm passing along the ingredients for one called "Skillet Swiss Steak", but this can also be baked in the oven. The preparation is the same for whichever way you choose to cook it. You use round steak that's cut into serving pieces. These are dredged in seasoned flour and cooked in hot bacon fat. If you wanted to, you could simply use vegetable oil instead. The meat is then removed and onions and green peppers are sauteed in the remaining fat. Tomatoes are now added along with the steak and some tomato sauce. This now simmers for one hour. If you choose to bake it, this bakes for the same length of time. If you do bake it, make sure that your skillet is ovenproof or place everything in a shallow baking dish, which is covered with a lid or with foil.
The recipe calls for using round steak, but you can also use cubed steak. It's prepared the same way. Cut the meat, regardless of whichever you're using, into six slices. For this, you'll need about two pounds of meat. When the dish is ready, this would go very well with not only rice or potatoes, but also noodles. Add a green vegetable, a bread and a good dessert and dinner's complete.
I shared a recipe sometime ago for a "Microwave Swiss Steak", naturally made in the microwave oven. In case you missed this one, here's the link to get the recipe:
If you've never had this classic dish, find out why it's always been an American classic, though it says it's Swiss!
SKILLET SWISS STEAK
- 1/3 cup all-purpose flour
- 2 teaspoons salt
- 1/4 teaspoon freshly ground black pepper
- 2 lbs. round steak or cubed steak, about 1 inch thick, cut into six portions
- 3 tablespoons bacon fat OR vegetable oil
- 1 medium onion, diced
- 1/4 cup chopped green pepper
- 2 cups canned tomatoes
- 1 can (8 oz.) tomato sauce
Combine the flour, salt and pepper. Using a meat mallet or the edge of a heavy saucer, pound the flour into the steak on both sides. Heat the drippings or oil in a large skillet. Brown the steak slowly on both sides. Remove steak to a platter. In the same pan, saute onion and green pepper only until clear. Add tomatoes and cook for about 5 minutes. Add the tomato sauce and blend well. Return the meat to the pan. Cover and simmer slowly until tender, usually about 1 hour. Add small amounts of water if needed to keep sauce from sticking to the pan. This may also be beaked in a covered dish at 350 degrees for the same amount of time. Yield: 6 servings.