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Thread: Swiss Steak?

  1. #1
    merryb Guest

    Default Swiss Steak?

    Does anyone make it anymore? I remember having it as a kid, and I
    might have made it in my early 20s, but haven't thought about it in a
    while. It's the time of year that I like that type of comfort food! I
    have a basic recipe (from JOC), so I use that for my base...

  2. #2
    Kalmia Guest

    Default Re: Swiss Steak?

    On Oct 9, 6:44*pm, merryb <msg...@juno.com> wrote:
    > Does anyone make it anymore? I remember having it as a kid, and I
    > might have made it in my early 20s, but haven't thought about it in a
    > while. It's the time of year that I like that type of comfort food! I
    > have a basic recipe (from JOC), so I use that for my base...


    Yeah- but I have that oven one for long periods of time only in the
    cool months. Funny you bring this up - I made Shepherd Pie last
    night.

  3. #3
    Paul M. Cook Guest

    Default Re: Swiss Steak?


    "merryb" <[email protected]> wrote in message
    news:[email protected]...
    > Does anyone make it anymore? I remember having it as a kid, and I
    > might have made it in my early 20s, but haven't thought about it in a
    > while. It's the time of year that I like that type of comfort food! I
    > have a basic recipe (from JOC), so I use that for my base...



    I eat it sometimes at my favorite diner. Oldie and a goodie.

    Paul



  4. #4
    Janet Wilder Guest

    Default Re: Swiss Steak?

    On 10/9/2011 5:44 PM, merryb wrote:
    > Does anyone make it anymore? I remember having it as a kid, and I
    > might have made it in my early 20s, but haven't thought about it in a
    > while. It's the time of year that I like that type of comfort food! I
    > have a basic recipe (from JOC), so I use that for my base...


    I make it in an electric skillet that has a lid. Don't know if it's the
    JOC recipe, or even where I got my recipe. I've been making it so long,
    I've forgotten where the recipe came from. I use floured round steak
    pounded with the flat end of the mallet.

    --
    Janet Wilder
    Way-the-heck-south Texas
    Spelling doesn't count. Cooking does.

  5. #5
    Brooklyn1 Guest

    Default Re: Swiss Steak?

    merryb wrote:

    >Does anyone make it anymore? I remember having it as a kid, and I
    >might have made it in my early 20s, but haven't thought about it in a
    >while. It's the time of year that I like that type of comfort food! I
    >have a basic recipe (from JOC), so I use that for my base...


    I bought a 2 1/3 pound hunk of boneless chuck today... I could do
    swiss steak but I'm going to braise it in a can of Genny cream ale
    with some lovely fresh dug local new potatoes, carrots, and lots of
    onions.
    Note the proper instructions, NO boil:
    http://i56.tinypic.com/1rs0hh.jpg

  6. #6
    merryb Guest

    Default Re: Swiss Steak?

    On Oct 9, 4:38*pm, Janet Wilder <kelliepoo...@yahoo.com> wrote:
    > On 10/9/2011 5:44 PM, merryb wrote:
    >
    > > Does anyone make it anymore? I remember having it as a kid, and I
    > > might have made it in my early 20s, but haven't thought about it in a
    > > while. It's the time of year that I like that type of comfort food! I
    > > have a basic recipe (from JOC), so I use that for my base...

    >
    > I make it in an electric skillet that has a lid. Don't know if it's the
    > JOC recipe, or even where I got my recipe. I've been making it so long,
    > I've forgotten where the recipe came from. *I use floured round steak
    > pounded with the flat end of the mallet.
    >
    > --
    > Janet Wilder
    > Way-the-heck-south Texas
    > Spelling doesn't count. *Cooking does.


    The recipe I am looking at says to pound in as much seasoned flour as
    it will take!

  7. #7
    merryb Guest

    Default Re: Swiss Steak?

    On Oct 9, 4:39*pm, Brooklyn1 <Gravesend1> wrote:
    > merryb wrote:
    > >Does anyone make it anymore? I remember having it as a kid, and I
    > >might have made it in my early 20s, but haven't thought about it in a
    > >while. It's the time of year that I like that type of comfort food! I
    > >have a basic recipe (from JOC), so I use that for my base...

    >
    > I bought a 2 1/3 pound hunk of boneless chuck today... I could do
    > swiss steak but I'm going to braise it in a can of Genny cream ale
    > with some lovely fresh dug local new potatoes, carrots, and lots of
    > onions.
    > Note the proper instructions, NO boil:http://i56.tinypic.com/1rs0hh.jpg


    Sounds great, especially with the fresh spuds!

  8. #8
    Janet Wilder Guest

    Default Re: Swiss Steak?

    On 10/9/2011 6:56 PM, merryb wrote:
    > On Oct 9, 4:38 pm, Janet Wilder<kelliepoo...@yahoo.com> wrote:
    >> On 10/9/2011 5:44 PM, merryb wrote:
    >>
    >>> Does anyone make it anymore? I remember having it as a kid, and I
    >>> might have made it in my early 20s, but haven't thought about it in a
    >>> while. It's the time of year that I like that type of comfort food! I
    >>> have a basic recipe (from JOC), so I use that for my base...

    >>
    >> I make it in an electric skillet that has a lid. Don't know if it's the
    >> JOC recipe, or even where I got my recipe. I've been making it so long,
    >> I've forgotten where the recipe came from. I use floured round steak
    >> pounded with the flat end of the mallet.
    >>
    >> --
    >> Janet Wilder
    >> Way-the-heck-south Texas
    >> Spelling doesn't count. Cooking does.

    >
    > The recipe I am looking at says to pound in as much seasoned flour as
    > it will take!


    We have to watch our carbs. I braise it in red wine and stewed tomatoes
    with garlic and marjoram and a little Worcestershire sauce. There is a
    load of sliced onions in there, too. Salt and pepper is in the flour.

    --
    Janet Wilder
    Way-the-heck-south Texas
    Spelling doesn't count. Cooking does.

  9. #9
    sf Guest

    Default Re: Swiss Steak?

    On Sun, 9 Oct 2011 15:44:15 -0700 (PDT), merryb <[email protected]>
    wrote:

    > Does anyone make it anymore? I remember having it as a kid, and I
    > might have made it in my early 20s, but haven't thought about it in a
    > while. It's the time of year that I like that type of comfort food! I
    > have a basic recipe (from JOC), so I use that for my base...


    Yes I do, once a year or less - when I'm in the right section staring
    at the minute steak. I was thinking about making it last week as a
    matter of fact. Love it with a side of mashed potato and everything
    covered with gravy (I usually add sliced mushrooms to it).
    --

    Never commit yourself to a cheese without having first examined it.
    T.S. Eliot

  10. #10
    jmcquown Guest

    Default Re: Swiss Steak?


    "merryb" <[email protected]> wrote in message
    news:[email protected]...
    > Does anyone make it anymore? I remember having it as a kid, and I
    > might have made it in my early 20s, but haven't thought about it in a
    > while. It's the time of year that I like that type of comfort food! I
    > have a basic recipe (from JOC), so I use that for my base...


    I've got a couple of recipes for it, one done on the stove-top and another
    in the oven.

    Jill


  11. #11
    Polly Esther Guest

    Default Re: Swiss Steak?


    "jmcquown" <> "merryb" <>> Does anyone make it anymore? I remember having it
    as a kid, and I
    >> might have made it in my early 20s, but haven't thought about it in a
    >> while. It's the time of year that I like that type of comfort food! I
    >> have a basic recipe (from JOC), so I use that for my base...

    >
    > I've got a couple of recipes for it, one done on the stove-top and another
    > in the oven.


    The last few times I've tried to do anything with what's labeled 'minute'
    steak it turned out to what we'd think of as sole to a paratrooper boot. I
    can remember when they were great as quick fried and used as a hamburger
    patty. Sort of. Not now. Our grocer must buy some really tough old cows.
    Polly


  12. #12
    Judy Haffner Guest

    Default Re: Swiss Steak?


    Polly wrote:

    >The last few times I've tried to do
    > anything with what's labeled 'minute'
    > steak it turned out to what we'd think of
    > as sole to a paratrooper boot. I can
    > remember when they were great as
    > quick fried and used as a hamburger
    > patty. Sort of. Not now. Our grocer must
    > buy some really tough old cows.


    The last couple of times I bought the minute steaks, this is the way I
    fixed them, and were fork-tender. I bought six of them, and after
    coating and browning them, I put them in a 9 x 13 inch baking pan, added
    some sliced fresh mushrooms too. Covered and bake for 1-1/2 hours at
    350º, but could probably cook them on a low heat too, but just didn't
    want to bother keeping an eye on them.

    Round steak is delicious fixed like this too...the gravy is great!

    Ranch House Steak
    3 lbs. round steak
    1/4 cup flour
    2 tsp. dry mustard
    2 cups water
    1-1/2 tsp. salt
    1/8 tsp. pepper
    1/4 cup cooking oil
    1 tbsp. Worcestershire sauce

    Cut meat in serving size pieces, slashing edges so meat won't curl up
    when cooking. Coat meat with mixture of flour, dry mustard, salt and
    pepper. Save leftover flour mixture. Brown meat well in oil. Remove from
    skillet. Put leftover flour mixture, water and Worcestershire sauce into
    skillet with drippings, and stir until it thickens some. Put meat back
    in the skillet, cover and simmer for 1-1/2 hours, or until tender,
    checking to see sauce doesn't boil away, as may need to add additional
    water. The sauce makes excellent gravy for over potatoes, rice, or
    boiled noodles.

    Judy


  13. #13
    Paul M. Cook Guest

    Default Re: Swiss Steak?


    "Judy Haffner" <[email protected]> wrote in message
    news:[email protected]..

    Polly wrote:

    >The last few times I've tried to do
    > anything with what's labeled 'minute'
    > steak it turned out to what we'd think of
    > as sole to a paratrooper boot. I can
    > remember when they were great as
    > quick fried and used as a hamburger
    > patty. Sort of. Not now. Our grocer must
    > buy some really tough old cows.


    The last couple of times I bought the minute steaks, this is the way I
    fixed them, and were fork-tender. I bought six of them, and after
    coating and browning them, I put them in a 9 x 13 inch baking pan, added
    some sliced fresh mushrooms too. Covered and bake for 1-1/2 hours at
    350º, but could probably cook them on a low heat too, but just didn't
    want to bother keeping an eye on them.

    Round steak is delicious fixed like this too...the gravy is great!

    Ranch House Steak
    3 lbs. round steak
    1/4 cup flour
    2 tsp. dry mustard
    2 cups water
    1-1/2 tsp. salt
    1/8 tsp. pepper
    1/4 cup cooking oil
    1 tbsp. Worcestershire sauce

    Cut meat in serving size pieces, slashing edges so meat won't curl up
    when cooking. Coat meat with mixture of flour, dry mustard, salt and
    pepper. Save leftover flour mixture. Brown meat well in oil. Remove from
    skillet. Put leftover flour mixture, water and Worcestershire sauce into
    skillet with drippings, and stir until it thickens some. Put meat back
    in the skillet, cover and simmer for 1-1/2 hours, or until tender,
    checking to see sauce doesn't boil away, as may need to add additional
    water. The sauce makes excellent gravy for over potatoes, rice, or
    boiled noodles.

    =========

    Good recipe. I'd probably sub half the water for white wine

    Paul



  14. #14
    Judy Haffner Guest

    Default Re: Swiss Steak?


    Paul wrote:

    >Good recipe. I'd probably sub half the
    > water for white wine


    I bet that would be a good addition. If you do try that, be sure and let
    us know how it turned out?

    I've used this recipe with round steak for many years, and prefer it
    over the traditional Swiss Steak, but it wasn't until recently I decided
    to try it with the minute (or cube) steaks and we really liked it, and
    they just come out so tender, plus the gravy is very tasty!

    Judy


  15. #15
    jmcquown Guest

    Default Re: Swiss Steak?


    "Polly Esther" <[email protected]> wrote in message
    news:[email protected]..
    >
    > "jmcquown" <> "merryb" <>> Does anyone make it anymore? I remember having
    > it as a kid, and I
    >>> might have made it in my early 20s, but haven't thought about it in a
    >>> while. It's the time of year that I like that type of comfort food! I
    >>> have a basic recipe (from JOC), so I use that for my base...

    >>
    >> I've got a couple of recipes for it, one done on the stove-top and
    >> another in the oven.

    >
    > The last few times I've tried to do anything with what's labeled 'minute'
    > steak it turned out to what we'd think of as sole to a paratrooper boot.
    > I can remember when they were great as quick fried and used as a hamburger
    > patty. Sort of. Not now. Our grocer must buy some really tough old
    > cows. Polly


    I use round steak. It needs to be pounded (tenderized) but swiss steak is
    cooked long enough that the meat turns out to be fork-tender.

    Jill


  16. #16
    Brooklyn1 Guest

    Default Re: Swiss Steak?

    On Mon, 10 Oct 2011 08:20:51 -0400, "jmcquown" <[email protected]>
    wrote:

    >
    >"Polly Esther" <[email protected]> wrote in message
    >news:[email protected]..
    >>
    >> "jmcquown" <> "merryb" <>> Does anyone make it anymore? I remember having
    >> it as a kid, and I
    >>>> might have made it in my early 20s, but haven't thought about it in a
    >>>> while. It's the time of year that I like that type of comfort food! I
    >>>> have a basic recipe (from JOC), so I use that for my base...
    >>>
    >>> I've got a couple of recipes for it, one done on the stove-top and
    >>> another in the oven.

    >>
    >> The last few times I've tried to do anything with what's labeled 'minute'
    >> steak it turned out to what we'd think of as sole to a paratrooper boot.
    >> I can remember when they were great as quick fried and used as a hamburger
    >> patty. Sort of. Not now. Our grocer must buy some really tough old
    >> cows. Polly

    >
    >I use round steak. It needs to be pounded (tenderized) but swiss steak is
    >cooked long enough that the meat turns out to be fork-tender.


    Cubed is better than pounded... have the meat department send the meat
    through their cubing machine a couple of times.

  17. #17
    Ranée at Arabian Knits Guest

    Default Re: Swiss Steak?

    In article
    <[email protected]>,
    merryb <[email protected]> wrote:

    > Does anyone make it anymore? I remember having it as a kid, and I
    > might have made it in my early 20s, but haven't thought about it in a
    > while. It's the time of year that I like that type of comfort food! I
    > have a basic recipe (from JOC), so I use that for my base...


    Is Swiss steak the tomato based one, or is that Salisbury steak?

    --
    Regards,
    Ranee @ Arabian Knits

    "She seeks wool and flax, and works with willing hands." Prov 31:13

    http://arabianknits.blogspot.com/

  18. #18
    sf Guest

    Default Re: Swiss Steak?

    On Mon, 10 Oct 2011 07:43:50 -0700, Ranée at Arabian Knits
    <arabianknits@gm[email protected]> wrote:

    > In article
    > <[email protected]>,
    > merryb <[email protected]> wrote:
    >
    > > Does anyone make it anymore? I remember having it as a kid, and I
    > > might have made it in my early 20s, but haven't thought about it in a
    > > while. It's the time of year that I like that type of comfort food! I
    > > have a basic recipe (from JOC), so I use that for my base...

    >
    > Is Swiss steak the tomato based one, or is that Salisbury steak?


    http://www.ehow.com/facts_5872796_di...ss-steak_.html
    Looks like I'm really making Salisbury Steak (no bread crumbs though)
    when I say I'm making Swiss Steak. Live and learn.
    --

    Never commit yourself to a cheese without having first examined it.
    T.S. Eliot

  19. #19
    Nancy2 Guest

    Default Re: Swiss Steak?

    On Oct 9, 5:44*pm, merryb <msg...@juno.com> wrote:
    > Does anyone make it anymore? I remember having it as a kid, and I
    > might have made it in my early 20s, but haven't thought about it in a
    > while. It's the time of year that I like that type of comfort food! I
    > have a basic recipe (from JOC), so I use that for my base...


    I make it in my crockpot - love it with mashed potatoes, and it's easy
    to freeze both in dinner portions.

    Swiss Steak, Crockpot Style Nancy Dooley

    2 pounds top round steak
    1 1/2 C. flour
    1 tsp. dry mustard
    1/2 tsp. ground oregano
    1 tsp. salt
    1/2 tsp. black pepper
    3 T. oil
    1 28-oz. can diced tomatoes with juice, divided into thirds
    1 14-oz. Beef broth
    1 large onion, sliced and separated into rings

    Cut the meat into small portion sizes (meat pieces will expand during
    tenderizing). Mix flour with seasonings, and using a heavy pointed
    meat mallet, pound it into the meat pieces, making sure each piece is
    throughly tenderized and evenly coated with flour on both sides. Heat
    oil in large heavy skillet. Brown each piece of meat quickly, turning
    once, and not crowding the skillet. When each piece is done, remove
    from skillet and plate until all pieces are done. Pour beef broth
    into the crockpot, and put one third of the onion rings on the
    bottom. Put one third of the meat pieces in next, and then 1/3 of the
    tomatoes with juice. Continue layering, ending with tomatoes. (I use
    a rack in the bottom of my crockpot.)

    Cook in crockpot on “low” setting, 6 to 8 hours. This will serve 4-6
    persons.

  20. #20
    J. Clarke Guest

    Default Re: Swiss Steak?

    In article <[email protected]>, [email protected]
    says...
    >
    > "jmcquown" <> "merryb" <>> Does anyone make it anymore? I remember having it
    > as a kid, and I
    > >> might have made it in my early 20s, but haven't thought about it in a
    > >> while. It's the time of year that I like that type of comfort food! I
    > >> have a basic recipe (from JOC), so I use that for my base...

    > >
    > > I've got a couple of recipes for it, one done on the stove-top and another
    > > in the oven.

    >
    > The last few times I've tried to do anything with what's labeled 'minute'
    > steak it turned out to what we'd think of as sole to a paratrooper boot. I
    > can remember when they were great as quick fried and used as a hamburger
    > patty. Sort of. Not now. Our grocer must buy some really tough old cows.
    > Polly


    Flashing on my German professor in college, who was Bohemian in every
    sense. He described the process of making Swiss steak once as "you have
    to beat that old _cow_ out of it".



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