SWISS STEAK BH&G YEAR 1937
This intro is from the 1937 recipe. Our first swiss steak recipe appeared in 1930 and was seasoned only with salt, pepper, onion and mustard. Over, the years, the ingredients have changed to include more flavorful items. With todays recipe you can take your choice of of range-top or oven method. This is a very tasty recipe. Sometimes going back to the basics is just the best! Recipe says to serve over rice or egg noodles.
Provided by Dissie
Categories < 4 Hours
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Trim fat from meat. Cut into 4 serving size pieces.
- Combine the flour, salt and pepper. With the notched side of a meat mallot, pound flour mixture into meat, both sides.
- In a large skillet brown meat on both sides in hot oil. Drain off fat.
- Add undrained tomatoes, onion, celery, carrot and thyme. Bring to boil, reduce heat. Cover and simmer about 1 1/4 hours or until meat is tender.
- Skim off any fat.
- Serve over rice or noodles.
- Oven directions:
- Prepare and brown meat in skillet, as above. Transfer meat to a 2 qt baking dish.
- In the same skillet combine undrained tomatoes, onion, celery, carrot and thyme. Bring to a full boil, scraping up any browned bits.
- Pour over meat.
- Cover and bake in a 350 degree oven about 1 hour until tender. Serve over rice or noodles.
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Naimat Ullah
[email protected]I love serving this Swiss steak over egg noodles. It's a classic comfort food dish.
No name mage
[email protected]This is my go-to recipe for Swiss steak. It's always a crowd-pleaser.
Shiaash Chhetri
[email protected]I made this recipe in my slow cooker, and it turned out great. The meat was very tender and the gravy was nice and thick.
Ashley Carrasco
[email protected]I'm not a fan of the Worcestershire sauce in this recipe. I think it overpowers the other flavors.
Manisha d.c
[email protected]This recipe is a bit time-consuming, but it's worth it. The meat is so tender and the gravy is so flavorful.
Ch Ahad Ali Randhawa
[email protected]I think this recipe needs more seasoning. I added some garlic and onion powder, and it really improved the flavor.
Rikki Bjork
[email protected]I'm not sure what I did wrong, but my Swiss steak turned out tough. The gravy was also a bit bland.
Kemigisha Angle Julie
[email protected]This recipe is a great way to use up leftover steak. I had some leftover flank steak, and it worked perfectly in this recipe.
Shadow Nice
[email protected]I made this recipe for a potluck and it was a big hit. Everyone loved it!
Krishana Mahara
[email protected]I'm not a huge fan of Swiss steak, but this recipe changed my mind. The meat was very flavorful and the gravy was delicious.
Kgaogelo MADONSELA
[email protected]This recipe is a keeper! The meat was so tender and the gravy was perfect.
Zeeshan Raj
[email protected]I love the simplicity of this recipe. It's a great weeknight meal that doesn't require a lot of prep work.
Jacob Hunter
[email protected]This was my first time making Swiss steak, and it turned out great! I followed the recipe exactly, and the meat was cooked perfectly. The gravy was also very tasty.
Michael Kakudboz
[email protected]I've been making this Swiss steak recipe for years, and it's always a hit with my family and friends. The secret is in the slow cooking. The meat becomes so tender that it practically melts in your mouth.
RH. ARafaT
[email protected]This Swiss steak recipe is a classic for a reason. It's easy to make and always turns out delicious. The meat is tender and flavorful, and the gravy is rich and savory. I love serving it with mashed potatoes and green beans.