Hello CC Readers!
Old-Fashioned Swiss Steak was on the menu this past week. It may seem as though I’ve fallen off the planet, but I’m still cooking/baking! Though I am struggling to accomplish everything I set my mind to every day. Major edits/revisions to The Viscount’s Feisty Highland Lass are in progress for publication in the next few weeks! 🤗 Sign-up for news of releases at LisAnneHarris.com. The link is at the bottom of the website. Read on for more about this tasty vintage recipe.
Now, you’re probably thinking Swiss Steak is a bunch of tomato sauce dumped over a piece of meat. I sure wish you had taste-o-vision! As the meat slowly roasts in the sauce, something magical happens. Truly fantastical! My sweet niece, Summer, always asks if I can make the red stuff when I visit. 😄 You wouldn’t believe how delicious it is on mashed potatoes!
A little history…
Traditionally, a pounded thin cut of beef is used in Swiss steak. “Swissing” is a British term meaning to pound or run cloth through rollers to make it softer. There are several different traditional swiss steak recipes that don’t call for tomato sauce. I can share one or two if anyone is interested.
Old-Fashioned Swiss Steak
This Swiss Steak recipe is a variation of my cousin Julie’s. I imagine she got it from her mom, Anita (Aunt ‘Nita to me). Or her grandma Mary who was the best cook ever at the historic Kopper Kettle restaurant. The food there is fantastic to this day, but Mary’s pan fried chicken was to die for! As for this Old-Fashioned Swiss Steak, Julie adds a bay leaf to hers, but I don’t.
I quit flouring most cuts of meat years ago. And I rarely even braise it anymore before slow roasting frozen cuts in the oven. In fact, the only thawed meats I flour and cook on the stove top are pork chops, cubed steak, and liver. One day soon, I’ll share my husband’s recipe for Cubed Steak with Pearl Onions. The meat is fork tender and the gravy on mashed potatoes is unique and addictive.
Recipe by Melissa Woolard | Culinary Craftiness
- Approximately 2 lb. frozen round, chuck, or arm roast
- Cooking spray
- 1 or 2 (28 oz.) cans tomato sauce (depends on how much gravy you want)
- Salt & pepper
- Preheat oven to 350°F.
- Spray the frozen meat on both sides. Sprinkle with salt and pepper.
- Pour a 1/4 of the can of sauce under meat and the rest over the top.
- Lightly salt and pepper the sauce.
- Cover tightly and bake for 3-4 hours, or until fall apart tender.
- Serve with mashed potatoes.
Sometimes historical recipes are the best. Though I love to try new creations (after all, that’s part of what I do here as a recipe developer) why mess with a good thing? Just because a dish is old school doesn’t mean the flavors are dull or uninspired. They’re tried and true. For another fabulous old but goody, Old-Fashioned Beef & Noodles is one of Noah’s absolute faves! In conclusion if you’ve never had Swiss Steak, give this recipe a try and see what you think.