Swiss Steak

Discussion in 'Beef' started by magnum3672, Feb 22, 2012.

  1. I'm looking for a great Swiss Steak recipe with no tomatoes.  My Grandma used to make it but she passed before passing on the recipe.  I'm hoping to find something similar to make for my Grandpa on their anniversary.

    Any help would be appreciated.

    I feel like she made the whole thing in a large skillet, but it could be she just ended up making the gravy in the skillet and then put the steak in the gravy.

  2. africanmeat

    africanmeat Master of the Pit OTBS Member


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    2 cuts round steak or sirloin steak
    1/2 tsp salt
    1/2 tsp pepper
    1/2 cut flour
    1 package brown gravy mix
    1 package onion soup mix
    1/4 to 1/2 cup oil
    2 cups water

    Cut steak into serving size pieces. Mix salt, pepper and flour in zip lock bag. Add steak pieces and shake to coat. Brown steak in small amount of oil. Scrape pan for drippings. Remove steak pieces and place in 9 x 11 pan.
    Add remaining flour to drippings. Add soup mixes and water to make gravy. Pour gravy over steak.

    Cover and bake at 250°F degrees for 2 hours.

    Serve with potatoes, rice or noodles as desired.

    Submitted by: Leslie
  3. africanmeat

    africanmeat Master of the Pit OTBS Member


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    1 lb. boneless beef round steak, cut 1 inch thick
    4 oz. spicy fresh bratwurst or other sausage, cut into 3/4-inch-thick slices
    1 tbsp. cooking oil
    1 small onion, sliced and separated into rings
    1 tsp. dried thyme, crushed
    2 tbsp. quick-cooking tapioca
    1/4 tsp. salt
    1/4 tsp. pepper
    1 can chunky tomatoes with olive oil, garlic, and spices (14-1/2 oz.)
    2 cups hot cooked noodles or rice
    fresh thyme sprigs (optional)

    Trim fat from meat.
    Cut meat into 4 serving-size pieces.

    Brown meat and sausage in hot oil in a skillet. In a 3-1/2 or 4 quart electric crockery cooker place onion.

    Sprinkle with thyme, tapioca, salt, and pepper.

    Pour undrained tomatoes over vegetables. Add meat.

    Cover and cook on low-heat setting for 10 to 12 hours.

    Serve with noodles or rice. Garnish with fresh thyme, if desired.

    Makes 4 servings.

    Submitted by: Tom Hausherr

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  4. africanmeat

    africanmeat Master of the Pit OTBS Member


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    3 to 3 1/2 lbs. Swiss or round steak
    1 can beer
    1 can cream of mushroom soup
    1 can water
    1/4 c. flour
    Salt and pepper

    Cut up meat in serving sizes. Season with salt and pepper. Lightly flour. Beat meat with mallet to tenderize. Brown in shortening. Drain off fat. Add beer; simmer 15 minutes. Add cream of mushroom soup and simmer 45 minutes or until tender.
  5. Any idea what ingredients she put in it other than no tomatoes? I have an awesome one but it does have tomatoes and I do it all in my cast iron skillet. 
  6. This is similar to one an old girlfriend of mine used to make in the 80's. She did it in a pressure cooker. It was awesome.
  7. venture

    venture Smoking Guru OTBS Member

    What a blast from the past!  Swiss Steak?  Memories from the 50's.

    Not sure it is Swiss Steak without the tomatoes, but so what?  It is still a tough old steak that is braised till it is tender and tasty.

    My mom used to do a version with, of all things, a can of Campbells Mushroom Soup?  Go figger.  [​IMG]

    Good luck and good smoking.
  8. Maybe it was more salisbury steak?  I dunno, it was called Swiss Steak by my fam.
  9. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Salisbury Steak is made with Seasoned Ground Beef...Give me some more info...Light Brown Gravy? Dark Brown? Any Onion, minced Garlic or veg in it? Mushrooms? Creamy like from Sour Cream?...If I don't have a recipe I can customize one for you but need more details..What Nationality is Grandma/Grandpa?...PM me if you wish...JJ
  10. scarbelly

    scarbelly Smoking Guru OTBS Member

    Jimmy is spot on - I think you are thinking about a Salisbury - my mom used to make it all the time
  11. See, it was whole muscle meat.  Dark brown gravy, onions, maybe peppers (there has been some debate on that) and my grandma was german.
  12. Was it made with beef chunks or ground beef? That is most times the difference between Swiss Steak and Salisbury Steak. My aunt is from Germany and growing up, she would make Rindergulasch (German Goulash) with beef chunks, peppers and onions and serve over spaetzle...brings back memories! I'm sure we will come up with what you are looking for. 

    Here's the recipe:

    Rindergulasch (German Goulash)

    1 lb. onion, diced

    3 cloves fresh garlic, peeled and finely chopped

    1/4 lb. bacon, finely chopped

    2-2 1/2 lbs. beef shoulder, trimmed and cut into bite sized chunks

    2 tablespoons butter, bacon grease or lard

    2 teaspoons Sweet Hungarian Paprika

    3 tablespoons tomato paste

    5 1/4 cups beef broth

    Zest of 1 lemon

    1 red bell pepper, cut into bite size pieces

    1 green bell pepper, cut into bite size pieces

    1 bunch fresh marjoram, stemmed and finely chopped

    Salt and Black Pepper to taste

    Fresh cooked egg noodles or spaetzle


    In a large stewpot, heat the butter (or bacon grease or lard) until melted.

    Add the beef chunks in small portions and brown on all sides (but not cooked all the way through yet);

    remove each batch as it browns to a covered dish and set aside for now.

    In the same pan, add the bacon, onion, and garlic and sauté a few minutes until they begin to wilt and brown, maybe 5-10 minutes or so.

    Return the meat to the pan, and sprinkle with paprika.

    Whisk in the tomato paste until blended, stirring the whole time.

    Add just a little of the broth and bring to a boil, stirring.

    Repeat with a little more broth, after it boils, add the rest of the broth along with the lemon zest.

    Reduce the heat to low, cover, and let stew about 80 minutes.

    In the last 5 minutes of cooking time, add the diced peppers and the marjoram.

    TIP: If you like your peppers to be a little softer cook a little longer or add them a little sooner.

    Test for flavor now- adding as much salt& pepper as you prefer.

    Serve ladled over bowls of hot, buttered egg noodles or spaetzle.
  13. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    This a compilation of Recipes that may fit what you are looking for...JJ

    German/Swiss Steak

    4T Bacon Grease

    4 ea... 8oz (3/4" thick) Steaks, pounded to 1/2"

    1 Lrg Onion, sliced

    1 ea Green Pepper, sliced

    2 ea Cloves Garlic, minced

    1T Hungarian Paprika or Smoked Paprika

    1T Minced Fresh Marjoram leaves or 1tsp Dry

    1tsp Mustard Powder

    1 ea Bay Leaf

    3T AP Flour

    1C Red Wine

    4C Beef Broth

    1/2 tsp Liquid Maggi Seasoning

    1/2 tsp Gravy Master or Kitchen Bouquet,( Optional )

    Salt and Pepper as needed

    Melt Bacon Grease over med/high heat.

    Season the Steaks with S & P.

    Brown the steaks well and set aside.

    Add Onions and Peppers and saute until golden brown.

    Add Garlic and saute until fragrant.

    Add Herbs, Spices and Flour.

    Saute about 1 minute.

    Add Wine and Beef Broth, stir until well combined, Scraping the pan to release flavors.

    Bring to a Boil, reduce heat to a Simmer and add Steaks with any juices.

    Cover and simmer 1 1/2 hours.

    Uncover and test for tenderness. Simmer until Steaks are fork tender and Sauce is the desired consistency.

    Add Maggi and adjust S & P...Simmer 1 more minute and Serve with desired Noodles or Spaetzle...

    Last edited: Feb 23, 2012
  14. venture

    venture Smoking Guru OTBS Member

    JJ, I haven't tried it, but that recipe looks like a winner to me?  Very similar to one of my short ribs recipes.

    We might kick up the garlic a little at our house.

    Good luck and good smoking.
    Last edited: Feb 24, 2012

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