Kitchen

[Heart of Spade]

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

[Sooner]

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?

[peachesncream]

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.

[BooBoo2]

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

[Snowpuppy]

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.

[traveler]

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

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

Come home to this Swiss beef steak that’s slow-cooked with vegetables, canned mushroom soup and Old El Paso® Thick 'n Chunky salsa – a wonderful dinner!

• prep time20 min
• total time10 hr 20 min
• ingredients8
• servings5

<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.

[BooBoo2]

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.

[chickenbutt]

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.

[debic]

Stewed tomatoes and sliced onions here.

[Sooner]

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!!!