topic Re: Swiss Steak--Blast from the Past 1960s? in Kitchen

Swiss Steak--Blast from the Past 1960s?

Sooner — Mon, 20 Oct 2014 14:04:05 GMT

Since the goulash subject came up, it reminded me of another staple in the olden days for my family: Swiss Steak!

As a very young cook, it was my first specialty dish. It was a big ole round steak, pounded out a little with the meat mallet, dredged in flour, salt and lots of pepper and browned in a little corn oil (back then that was what we used). Then you put sliced onion and green bell pepper strips in and cooked them a bit, turned the temp down and put a can of diced tomatoes over it and put the lid on and let it simmer until cooked and tender. I think we took the lid off after awhile to let the liquid cook down some.

It was ALWAYS made in our harvest gold, non-stick, electric fry pan! LOL!!! I guess because it was big enough for that big old steak! I LOVED that dish and haven't made it in years!

Re: Swiss Steak--Blast from the Past 1960s?

cajun3mama — Mon, 20 Oct 2014 14:13:16 GMT

I used to make it just that way for my family and we loved it. I also haven't made it in years. I also used to use what was called chopped steak to make it.

Think I will have to make it again soon. Thank you for the reminder.

Re: Swiss Steak--Blast from the Past 1960s?

BOYINTX — Mon, 20 Oct 2014 14:13:26 GMT

oh that sounds so good. I remember it well. I do not fret over this new change in eating habit. I eat , and pray over my food. Im still doing fab.

Re: Swiss Steak--Blast from the Past 1960s?

ivey — Mon, 20 Oct 2014 14:38:37 GMT

Oh, that's one of my favorites. I haven't made it in a long time. My family loved it. I would make a lot of tomato gravy and make a batch of mashed potatoes with it. Yum!

Re: Swiss Steak--Blast from the Past 1960s?

traveler — Mon, 20 Oct 2014 14:56:05 GMT

I cut the steak into serving sizes and sub picante sauce for tomatoes. Best of all, I make it in crockpot.

Re: Swiss Steak--Blast from the Past 1960s?

debic — Mon, 20 Oct 2014 14:59:49 GMT

Now this is something I love, unfortunately hubby does not. Sometimes I make it when he's out of town and freeze portions for myself for lunch.

Re: Swiss Steak--Blast from the Past 1960s?

Sooner — Mon, 20 Oct 2014 15:00:32 GMT

I'm going to declare ""Swiss Steak Day"" at my house soon. The more I think about this the more I want some!

Re: Swiss Steak--Blast from the Past 1960s?

mousiegirl — Mon, 20 Oct 2014 15:04:09 GMT

I used to love it also. I made mine in a big speckled dark blue roaster with lid. Mine was rubbed with garlic before pounding the flour into it. I was thinking recently I should try once again. I remember the flour flying everywhere during the pounding, lol.

Re: Swiss Steak--Blast from the Past 1960s?

wagirl — Mon, 20 Oct 2014 16:04:02 GMT

OMG--Swiss steak sounds so wonderful!! I make it regularly with the tomato gravy and mashed spuds!!! Another thing I LOVE, LOVE ,LOVE is salisbury steak!! Make them both is my Nesco oven----remember Nesco and sweet Virginia???

Re: Swiss Steak--Blast from the Past 1960s?

chickenbutt — Mon, 20 Oct 2014 16:20:42 GMT

I haven't made this in ages but I used to love it. All I really remember was using pounded out round steak, dredged, and I remember the stewed tomatoes.

I cooked it in my 1969 Presto Pressure Cooker. Since it was a stove-top pressure cooker back then, you could do your browning in the pan before adding the rest of the stuff and pressurizing it.

I think it went down with mashers.

Re: Swiss Steak--Blast from the Past 1960s?

Heart of Spade — Mon, 20 Oct 2014 16:57:12 GMT

Funny I should read this...I just put Swiss steak in the crockpot for tonight's dinner. Yum!

Re: Swiss Steak--Blast from the Past 1960s?

Sooner — Mon, 20 Oct 2014 17:04:47 GMT

Did you all use tomato sauce, diced tomatoes, stewed tomatoes or what kind? As I remember we just used plain can of diced tomatoes. Some of you have mentioned stewed tomatoes, which usually are sweeter than the diced.

Wow that was a popular dish wasn't it?

Re: Swiss Steak--Blast from the Past 1960s?

peachesncream — Mon, 20 Oct 2014 17:09:01 GMT

Swiss Steak was one of the first recipes I learned to make. I babysat a lot when I was a teenager, and I got recipes from some of the families I sat for. Swiss Steak was one of those.

DH has always loved it. It can be a challenge finding round steak in the groceries these days. I was excited when I found that our Super Target carries it.

Re: Swiss Steak--Blast from the Past 1960s?

BooBoo2 — Mon, 20 Oct 2014 17:11:06 GMT

My grandmother made it with stewed tomatoes. I make it with diced because I always have them on hand. Great dish with mashed taters!!

Re: Swiss Steak--Blast from the Past 1960s?

Snowpuppy — Mon, 20 Oct 2014 17:12:03 GMT

People stopped making it?

In the cold weather months I make it but leave out the tomatoes. Just a simple beef gravy to simmer. Mashed potatoes, always.

I haven't read the goulash thread but I still make Hungarian Goulash when the mood strikes. meatloaf, too!

I didn't know there were foods that went out of style.

Re: Swiss Steak--Blast from the Past 1960s?

traveler — Mon, 20 Oct 2014 17:13:34 GMT

This is my go to recipe but Pillsbury has a dozen of variations.

<h1 class="recipePartTitleText">Salsa Swiss Steak</h1>

<h2>Ingredients</h2>

2: teaspoons oil

1 1/2: lb. boneless beef top round steak, trimmed of fat, cut into 5 pieces

1/2: teaspoon salt

1/4: teaspoon pepper

1: medium onion, halved lengthwise, sliced

1/2: medium green bell pepper, cut into bite-sized strips

1: (10 3/4-oz.) can condensed cream of mushroom soup

3/4: cup Old El Paso™ Thick 'n Chunky salsa

1 Heat oil in large skillet over medium-high heat until hot. Sprinkle steak with salt and pepper. Place steak in skillet; cook 4 to 6 minutes or until well browned, turning once.
2 Transfer steak to 4 to 6-quart slow cooker. Top with onion and bell pepper. In same skillet, combine soup and salsa; mix well. Pour over vegetables and steak.
3 Cover; cook on low setting for 8 to 10 hours.
4 Remove steak pieces from slow cooker; place on serving platter. Stir sauce well. Serve sauce with steak.

Re: Swiss Steak--Blast from the Past 1960s?

BooBoo2 — Mon, 20 Oct 2014 17:13:59 GMT

I also used to make a Deviled Swiss Steak which incorporated dry mustard powder into the flour. And it didn't call for a tomato gravy but a brown (not thick) one. Don't know what happened to that recipe but I remember the family really enjoyed it. It may have called for mushrooms..hmm. May have to try to find it.

Re: Swiss Steak--Blast from the Past 1960s?

chickenbutt — Mon, 20 Oct 2014 17:15:47 GMT

I always made it with stewed tomatoes. That's all I ever saw.

But then I'm from California, so I imagine there could be regional differences. Really, if you are adding bell peppers and onions to the diced tomatoes, that's pretty much what stewed tomatoes are.

Re: Swiss Steak--Blast from the Past 1960s?

debic — Mon, 20 Oct 2014 17:29:09 GMT

Stewed tomatoes and sliced onions here.

Re: Swiss Steak--Blast from the Past 1960s?

Sooner — Mon, 20 Oct 2014 17:30:42 GMT

On 10/20/2014 chickenbutt said:
I always made it with stewed tomatoes. That's all I ever saw.

But then I'm from California, so I imagine there could be regional differences. Really, if you are adding bell peppers and onions to the diced tomatoes, that's pretty much what stewed tomatoes are.

I'm a big user of canned tomato products, the ones I buy, the stewed ones are sweeter. So I was thinking I don't remember our swiss steak having that sweet taste of the canned stewed ones. I buy lots of canned tomatoes in all sizes and forms, so I am confused about that aspect of the dish! LOL!!!