This is a recipe I always get asked about a lot. It seems so many grew up eating it, but not many make it anymore. It has always been one of my favorites.
I am fairly sure it has nothing to do with Switzerland or the Swiss. I doubt they even know what this is all about. I am not sure where the name came from, like so many of our recipes that seem sort of out of place here in the South that are nonetheless delicious.
I do know that this takes a fairly inexpensive and usually less tender cut of beef and turns it into a mouth watering piece of meat you can cut with your fork. Also, even though it's does take time to cook, it's not a difficult recipe.
Here is what you need:
1.5 to 2 lbs. of round steak, cut in serving size pieces
1 cup flour (You won't use all of this, but need it to dredge each piece in to cover)
1/2 tsp. seasoned salt
1/2 tsp. garlic salt
1/2 tsp. black pepper
1/4 cup vegetable oil
1 medium size sweet onion, diced
1 green bell pepper, diced
1 32 oz. can of diced stews tomatoes
1-2 cups water
1 Tbs. beef bouillon granules
Dredge each piece of round steak in a the flour. Heat the oil in a heavy deep skillet with a lid or if you have a cast iron Dutch oven, that is perfect for this. Place the round steak in the oil. Sprinkle with the seasoned salt, garlic salt and black pepper. Brown on both sides. Remove to a plate when brown. The steak won't be cooked, just browned.
Add the onion and bell pepper to the pan and sauté in the drippings from the meat, loosening any pieces of flour that have stuck to the pan. When they are slightly tender, add the steak back to the pan. Pour the tomatoes, undrained over all. Add 1 cup water and the beef bouillon. Bring up to a bubble and then reduce to simmer. Cover and simmer for at least 1 1/2 hours.
About every thirty minutes, stir this from the bottom of the pan, because it does tend to stick....especially if you are cooking it on too high heat. It needs to cook low and slow. Add the other cup of water as needed as it cooks and thickens. The flour from the meat will thicken the tomato gravy that meat cooks in as it simmers.
Grew up on this ,,only we also add mushrooms,,is soooo yummmma yummmmaa!!
ReplyDeleteCould you just add a can of beef broth instead of the bouillon & water mixture?
ReplyDeleteThat's what I do.
DeleteGrew up on this. Love it with mashed potatoes.
DeleteWe just added water. The meat, tomatoes & onions provided enough flavor without broth or bouillon.
DeleteI put a can of tomato soup in it with the tomatoes...so good.
DeleteMy husband and I make this recipe using cubed venison. Melts in your mouth.
DeleteOh, the memories, Sunday dinner!...not supper, but dinner, after church!...Love,love, my favorite meal!
ReplyDeleteThis dish warms up very well. I love it as long as I can get it tender. Everything on this site looks so good! Great site for young beginner cooks! Everything is step by step and yes..they giver you pictures to go by.
DeletePound the round steak to tenderize it.
DeleteYummy!... looks so good :)
ReplyDeleteLove this recipe... yummy!
ReplyDeleteMy mother made this dish quite often and I have kept up the tradition, it smells so good while cooking. The only difference in my recipe is that we eat it over rice and I use mushrooms, so delicious!!
ReplyDeleteI haven't fixed this in many years, now going to have to make me some so yummy
ReplyDeleteGood over mashed potatoes or rice. yes youcan use a can of broth, or if you don't have it just use water, and yes mushrooms are great in in.
ReplyDeleteOF COURSE. GRANNY
ReplyDeleteThis is the way my mother made it and taught me. Still a favorite, with mashed potatoes.
ReplyDeleteAfter it is browned, I wonder if you could put it in a slow cooker?
ReplyDeleteThat's what I do! It will cook slowly and not stick. Not to mention your house will smell amazing when you get home from work!!! BONUS!
DeleteI prefer Country Fried Steak with the brown gravy.
ReplyDeleteI use to slow cook this in my #10 iron frying pan with a glass lid. I use a jar of Heinz Chile sauce instead of the tomatoes and a touch of Worchestershire Sauce. Yummy
ReplyDeleteI have a cast iron Dutch oven w/lid. Swiss steak cooks great in it. The thing about a slow cooker is it tends to let you overcook the meat, thus it falls to little pieces. It's easy to do because you think it is ok as long as it's in the slow cooker. I like it to look like the meat entree that it is. LOL!
DeleteMy Mother used to make this, brings back wonderful memories with the aroma of this yummy dish was being cooked. I am going to make this. Thank you for posting this as I had completely forgotten about this recipe.
ReplyDeleteI made this for supper last night and it was sooo good!
ReplyDeleteMy Aunt used to make this only she put it in one of those bags you use to cook in the oven with. So, so good!!
ReplyDeleteI have been making this recipe for years except with the onions I add potatoes quartered and sliced after removing the steak from the pan. When they are browned I remove them, make a roux using the same grease, add Rotel Tomatoes, A1 Sauce, Worchestershire Sauce. When gravy is as desired, layer steak potatoes and gravy in a baking dish or crock pot. Um-m good!
ReplyDeleteCan a slow coocker be used for this .....?
ReplyDeleteMy mom made this when I growing up in Detroit Mi.Made after got married but husband did not like cooked (stewed) tomatos, adapted receipe & now make using cube steak,celery & onions. with cream of celery soup or crm mushroom soup & of course mixing in some sour cream.serve with either mashed potatoes or rice and of course green beans.
ReplyDeleteI've never tried this in a crock pot, but I do bake it in the oven...super tender! Instead of putting the steak back in the skillet I put it in a casserole dish, add everything else, cover, and bake at 325 degrees for about an hour. If you need to thicken up the juice/gravy just uncover and bake 15 min longer.
ReplyDeleteim 52 yearls old i remember eating that when i was a young kid my mom would also take cube steak beat them then then uase a 8x8 pan place a lawer of sliced onions take a can of diced r stewed tomatoes squeeze out juice in to can add tomatoes top of onions then salt pepper cover with sliced cheese then do another layer and at the top pour half the juice hen put the cheese on top cover with ten foil set at 350 for 1hr 15 mins then check it in 30 if alot of juice remove with a sppon till just a little is let in bottom finish cooking time up remove from oven leave cover for about 15 mins then enjoy
ReplyDeleteThe first time I had this I was a new bride and my husband's mother used to make this with mashed potatoes and green beans it was delicious, my ex loved it I' haven't had it in years> Look forward to trying it again and baking it in the oven. Rita
ReplyDeleteIf you like a little spice in your life, use rotel instead of stew tomatoes....YUMMY!!!
ReplyDeleteSoutherners - the leftovers are delicious over grits w/ biscuits!
ReplyDeleteI plan on making this in my large electric skillet. Nice when it is hot and do not want to turn your oven on. They do not sell round stake in the big pieces like they used to. Had to buy several small packages to feed 6 people. I guess you just have to add what taste good to you and your family. I like the gravy cooked a long time and on the thick side and add liquid smoke to the mix. Thank you for reminding me just how much I love this.
ReplyDeleteI grew up in the fifties and sixties and enjoyed this recipe as a child, but had not made this in years until recently. It is delicious prepared in the crock pot and served with mashed potatoes. My husband is a hunter and I recently prepared this recipe with venison cubed steaks. We soaked the meat for about 24 hrs in water in the refrigerator, changing the water about four times during that time period. It was wonderful and we could not tell it from beef. SO delicious!
ReplyDeleteMy mama made a great swiss steak she made hers pretty much the same as this recipe but threw in a couple of cans of peas, one drained and one with the liquid)...she always served it with mashed potatoes, cole slaw and cornbread....best supper ever!!!!!!
ReplyDeleteOh my goodness Kathy, this looks like it's gonna become another McEleney family favourite! Can't wait to try this one out on my gang. Love your recipes, so easy to follow and soooooo tasty. A little but if Kentucky right here in Bonnybridge Scotland. Keep em coming honey. Thank you so much for sharing
ReplyDeleteMy Mom always made this with carrots, celery, and onion. Will try this in the crockpot after browning the meat, yummy with mashed potatoes on the side!
ReplyDeleteAbsolutely My favorite Comfort food! I grew up on it. I always make a Big Pit Mashed Potatoes to serve with it.
ReplyDelete