Oven Swiss Steak

 

Swiss steak was always a favorite supper of ours when I was growing up. I can remember watching my mother stand at the counter pounding flour into the steak.  Sometimes she would let me help. Her recipe was nothing fancy. It was simply the pounded steak, braised in canned tomatoes with onions, salt and pepper.  

Braised long and slow the steak melted in the mouth.  She used to serve it with piles of fluffy mashed potatoes to help hold an extra puddle of the sauce, and of course a vegetable on the side. Canned green beans or peas and carrots were a favorite.

 

This version of Swiss Steak that I am sharing with you today is a recipe that I adapted from the Cooking For Two cookbook, published by Better Homes & Gardens in 1968.  I love these old cookbooks and recipes. They remind me of my childhood.  Simple recipes using simple ingredients and methods. Delicious and family friendly.

This version is quite different from my mothers. One, it is baked in the oven. Two it has a delicious sauce filled with a mix of tender vegetables along with the tinned tomatoes along with a hint of Worcestershire sauce. This adds a special something that is very appealing. Third, a bit of cheese is scattered over the top at the end of the bake-time which adds another layer of richness.

The original recipe suggested serving it with baked and buttered, jacket potatoes, an orange and avocado salad, poppy seed rolls with jelly or jam, along with some chilled peach halves and taffy bars for dessert.

It all sounds really delicious and lovely, but far more than I could eat. 

I enjoyed this served with mashed potatoes and a vegetable on the side. I cooked carrots and peas to go with it. They were what my mother would have served with such a dish as this. Altogether it was a very delicious meal. I froze half of it to enjoy at a later date.

 

WHAT YOU NEED 

TO MAKE OVEN SWISS STEAK

A few simple ingredients, a shallow casserole dish and an oven.

• 1/2-to-3/4-pound boneless beef round steak, 3/4 inch thick (226g - 339g)
• 2 TBS all-purpose plain flour
• 2 TBS fat (beef tallow shortening, ghee, oil etc.)
• Salt and pepper
• 1 cup (226g) stewed tomatoes, undrained
• 1/2 stick of celery, trimmed and chopped
• 1/2 medium carrot, peeled chopped
• 1 TBS chopped onion
• 1/4 tsp Worcestershire sauce
• 2 TBS grated sharp cheddar cheese

 

I used a simple braising steak. I actually cut it into four small pieces, two per person. 

For the fat I used beef tallow because that is what I had.  In the old days they would probably have used shortening or lard. Now that I have made my own ghee I might be tempted to use that next time for extra richness.

I used tinned stewed tomatoes that contained onions, celery and peppers. I am not sure that those ingredients added anything. Mine were chopped. I think next time I will just use tinned whole tomatoes with their juice and then just crush them with my hands.

I added a bit of extra Worcestershire sauce as I enjoy the flavor!

The original recipe called for sharp American cheese. I didn't have that, so I used a good sharp cheddar.

 

HOW TO MAKE 

OVEN SWISS STEAK

This was very simple to make. Do make sure you cover the casserole dish tightly so that the sauce doesn't evaporate too much.

1. Cut the meat into two portions. Season with the salt and then dust with half of the flour. Pound the flour into the steak using a meat mallet. Set the remaining flour aside. (If you don't have a meat mallet you can use the edge of a bread-and-butter plate or the dull side of a knife to pound the steak.)
2. Preheat the oven to 350*F/180*C/ gas mark 4.
3. Heat the fat in a skillet. Add the steak and brown on both sides over medium high heat. Remove to a shallow baking dish. Set aside. (I used melted beef tallow.)
4. Blend the remaining flour into the pan drippings. Add the carrot, onion and celery to the pan along with the stewed tomatoes and Worcestershire sauce. (There were not a lot of drippings left in the pan. I added a bit more tallow so that they flour had something to blend into.)
5. Season to taste along with some salt and pepper. Pour over the steak in the baking dish. Cover tightly. (I wouldn't add a lot of salt, but a nice pinch of pepper adds a lovely contrast to everything else.)
6. Bake in the preheated oven for 2 hours until meat and vegetables are tender. (Make sure you check it about 1 1/2 hours into the bake time just to make sure that things are not drying out. If you think they are, then add a bit of stock or water.)
7. Uncover and sprinkle the cheese over the meat. Return to the oven for a few minutes to melt the cheese.
8. Serve warm from the oven.

 

PERSONAL NOTES

I would have liked there to be more sauce as it was a bit on the dry side.  The next time I make it I will double the amount of stewed tomatoes used as well as the Worcestershire Sauce.

I enjoyed the vegetables in the sauce but would probably chop them a bit finer next time I make it.

I would start checking the steak after 1 1/2 hours to see if it is done. My steak was very tender at 1 1/2 hours.

I really liked the touch of cheese on top. It added a really nice flavor to the dish and a special richness!

 

FREQUENTLY ASKED QUESTIONS

CAN THIS RECIPE BE DOUBLED?

Absolutely!  Just double all of the ingredient amounts. The time should stay the same.

DO I NEED TO USE CARROTS, CELERY AND ONIONS?

This mixture is called a mirepoix and is the basis for any good sauce. I think that leaving them out would alter the taste of the sauce too much.

DO I NEED TO USE STEWED TOMATOES?

You can use any type of cooked tomatoes.  Do not drain.

CAN I LEAVE OFF THE CHEESE?

Absolutely. You can leave the cheese off, or you can use another kind of cheese if you wish. Swiss cheese would be lovely as would American cheese.

 

A

FEW OTHER VINTAGE MAIN DISH

RECIPES TO ENJOY

LAZY DAISY MEATBALLS -  Tender, flavor-filled meatballs in a rich and creamy gravy. These were part of a vintage menu I cooked which included the meatballs, scalloped potatoes, buttered beets, pineapple coleslaw and lemon surprise dessert. All recipes are included.

TOP HAT PORK CHOPS - This recipe is for delicious pork chops that are baked with a fabulously tasty corn stuffing baked on top. I got the recipe in my mother's cookbook from the early 1950's entitled Martha Logan's Meat Cookbook. I served these delicious chops with potatoes Margaret, squash rings, mixed vegetables and a lemon pudding for dessert. All recipes are included.

 

 

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Yield: Makes 2 Servings

Author: Marie Rayner

Oven Swiss Steak

Prep time: 15 MinCook time: 2 HourTotal time: 2 H & 15 M

A vintage recipe for tender and juicy steak with a lovely tomato and vegetable sauce.

Ingredients

• 1/2-to-3/4-pound boneless beef round steak, 3/4 inch thick (226g - 339g)
• 2 TBS all-purpose plain flour
• 2 TBS fat (beef tallow shortening, ghee, oil etc.)
• Salt and pepper
• 1 cup (226g) stewed tomatoes, undrained
• 1/2 stick of celery, trimmed and chopped
• 1/2 medium carrot, peeled chopped
• 1 TBS chopped onion
• 1/4 tsp Worcestershire sauce
• 2 TBS grated sharp cheddar cheese

Instructions

1. Cut the meat into two portions. Season with the salt and then dust with half of the flour. Pound the flour into the steak using a meat mallet. Set the remaining flour aside.
2. Preheat the oven to 350*F/180*C/ gas mark 4.
3. Heat the fat in a skillet. Add the steak and brown on both sides over medium high heat. Remove to a shallow baking dish. Set aside.
4. Blend the remaining flour into the pan drippings. Add the carrot, onion and celery to the pan along with the stewed tomatoes and Worcestershire sauce.
5. Season to taste along with some salt and pepper. Pour over the steak in the baking dish. Cover tightly.
6. Bake in the preheated oven for 2 hours until meat and vegetables are tender.
7. Uncover and sprinkle the cheese over the meat. Return to the oven for a few minutes to melt the cheese.
8. Serve warm from the oven.

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