Traditional Style Swiss Steak Recipe #12837
Family or company dinner. Very filling and it freezes great! I've made this Swiss Steak for a good 40 years..it's definitely "tried and true"!
by Peg
2½ hours | 30 min prep
SERVES 4 -6
- 3 lbs round steaks, cut 1 inch thick (or more)
- 2 medium yellow onions, cut in long slivers
- 3 green peppers, cut into 2-inch hunks
- 1/4 teaspoon garlic powder
- 1 (25 ounce) can whole tomatoes
- 1 (15 ounce) can tomato sauce
- 1 teaspoon Adolph's meat tenderizer
- 1 1/2 teaspoons black pepper
- 1 1/2 cups flour
- 3 tablespoons Crisco
- 3 tablespoons butter
- salt (for peppers and onions)
- water (if pan sauce begins to dry while baking)
- Preheat oven to 325°F.
- Grease interior of covered roasting pan or Dutch oven.
- Cut round steak into serving size pieces (approximately 4 inch squares).
- Sprinkle both sides of steak pieces with Aldolph's tenderizer.
- Place flour into plastic zip lock bag and place on a chopping block (or if you don't mind the flour mess clean-up, just place half the flour on a sheet of waxed paper that's on top of a chopping block).
- Place 4 or 5 pieces of steak into the bag of flour, turning over several times to coat, then using the edge of a dinner plate, pound the flour into the meat.
- Do this to both sides several times.
- Remove the "pounded and floured" meat, and continue with remaining pieces.
- Heat heavy skillet until droplet of water rolls when dropped into hot skillet.
- Now add the Crisco; when Crisco is melted, add the butter.
- Quickly fry steak pieces, in batches, until browned good on both sides.
- Remove to plate until all steak has been browned.
- Lower heat, add onions and green peppers, about 1/4 tsp black pepper with 1/4 teaspoon salt, and scant 1/4 teaspoon garlic powder.
- Remember NOT to salt the steak if you've used Aldolph's tenderizer, but you do need to salt the onions and green pepper.
- Cook the peppers and onions until lightly browned on edges.
- Do not let burn!
- Pour in the canned whole tomatoes and tomato sauce.
- Break up tomatoes a bit with a spoon, leaving some in rather large pieces.
- When this comes to a boil, remove from heat.
- Pour tomato, green pepper, onion mixture into bottom of the greased roasting pan.
- Place fried steak over the top.
- Cover and bake 1 3/4 hours.
- Check liquid about half way through baking time, add 1/4-1/2 cup water if necessary to keep sauce from drying out.
- You want to maintain a gravy.
- Serve in large "Country Style Bowl" with side dish of buttered and creamed mashed potatoes.
- My family enjoys mayo cole slaw as the side dish with the Swiss Steak.
- AND lots of bread and butter to dunk into the "gravy".
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5 stars