Over a Cup of Coffee: Making Swiss Steak | CraigDailyPress.com
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Over a Cup of Coffee: Making Swiss Steak

Diane Prather

This week I was thinking about how long it has been since I’ve made Swiss Steak. My husband Lyle experimented with making Swiss Steak years ago, and I have used his recipe for years — but not lately.

Lyle floured and seasoned the steak and then browned it with some chopped onions and green bell pepper. He did all of this in an electric skillet and then covered the steak with a mixture of ketchup and Worcestershire sauce. (I don’t know that I ever used a specific amount of each ingredient — maybe he did — I just made enough of the mixture to cover the steak.) Then the steak was simmered in the electric skillet. Later on I made the steak in the oven or in a crock pot. The steak was always tender and tasted great.

This week’s column features two recipes for Swiss Steak. These are good, too.

Swiss SteakSwiss Steak

Swiss Steak

2 pounds round steak, cut into pieces

2 cups chopped carrots

¼ cup flour

1 cup chopped celery

2 teaspoons salt

1 large can tomatoes

¼ teaspoon pepper

2 cups water

5 tablespoons shortening

2 cups sliced onions

Dredge steak with flour, salt, and pepper. Brown in shortening. Place in a large casserole dish. Add remaining ingredients. Bake at 325 degrees for about 2 hours or until tender. (You might put the ingredients in a crock pot.)

Slow-Cooked Swiss SteakSlow-Cooked Swiss Steak

Slow-Cooked Swiss Steak

1 ½ pounds of round steak, cut into pieces

1 medium onion, cut into slices

2 tablespoons flour

1 celery rib, cut into slices

½ teaspoon salt

2 (8-ounce) cans tomato sauce

¼ teaspoon pepper

In a large plastic bag combine the flour, salt, and pepper. Add the steak, seal the bag, and toss to coat. Place the onion in a greased crock pot. Top with steak, celery, and tomato sauce. Cover and cook on low for 6 to 8 hours or until the steak is done.

Do you have a recipe that you would like to share with readers? If so, please call me at 970-824-8809 or write to me at Box 415, Craig 81626.


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