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Author Topic: A Novel Approach to Swiss Steak  (Read 638 times)
Ewigkeit
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« on: May 02, 2009, 09:27:11 PM »
I'm sure you've all heard of cooking a Swiss steak in cream of mushroom soup.  I'd suggest that a truly novel switch here would be to cook it instead in tomato soup.  I intend to try that in a very few days.
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« Reply #1 on: May 11, 2009, 03:22:55 AM »
I don't use either of those to make Swiss steak...

Cut and tenderized your round steak... dredge in seasoned flour and brown on both sides...

In a pot,  bring 2 can's of Stewed Tomatoes(Chopped in blender), and 1 can of tomato sauce and one can of water to a simmering boil.
Drop your steak pieces into that... let simmer down for about 1 - 1 /2 hours till fork tender.

Serve with mashed potatoes and using the Sauce that the steak simmered in as your gravy... We like green beans on the side.
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« Reply #1 on: May 11, 2009, 03:22:55 AM »
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« Reply #2 on: May 11, 2009, 08:59:57 PM »
That sounds YUMMY, but a bit complicated for my limited culinary skills.  I did try my steak covered with tomato soup, carrots, green pepper and onion, with 1/2 cup of water added for good measure.  I stuck it in my oven at 325 degrees and went off to church.  When I got home, the house was permeated with the very good smell of that steak.  I didn't have to worry about dredging or pounding, since the steaks were already tenderized when I bought 'em.
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« Reply #3 on: May 11, 2009, 09:32:14 PM »
My momma made swiss steak with round steak floured and browned, then with beef base and mushroom soup.
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« Reply #4 on: May 12, 2009, 05:11:07 PM »
I believe that's the standard approach to Swiss steak.
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kensington
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« Reply #5 on: May 18, 2009, 08:27:04 PM »
Huh?   I have been making it for 36 years, and the woman I learned from made it the same way for 35 years before teaching me... 

Not standard where I come from. 
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« Reply #5 on: May 18, 2009, 08:27:04 PM »
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« Reply #6 on: May 18, 2009, 08:32:01 PM »
Quote from: kensington on May 18, 2009, 08:27:04 PM
Huh?   I have been making it for 36 years, and the woman I learned from made it the same way for 35 years before teaching me... 

Not standard where I come from. 

Do you guys make Swiss Squirrel?
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Ewigkeit
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« Reply #7 on: May 18, 2009, 09:43:25 PM »
I have never tried squirrel at all; however, I have had buffalo burgers, and that meat was excellent.
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« Reply #8 on: May 19, 2009, 12:16:27 AM »
Quote from: Gary on May 18, 2009, 08:32:01 PM
Quote from: kensington on May 18, 2009, 08:27:04 PM
Huh?   I have been making it for 36 years, and the woman I learned from made it the same way for 35 years before teaching me... 

Not standard where I come from. 

Do you guys make Swiss Squirrel?

Nope... My cousins always fried squirrel and rabbit and frog legs.
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« Reply #9 on: September 28, 2009, 05:11:02 PM »

     Cayman beef patties  no pounding no dredging just mmmmmmmmmmmmmmmmmm.
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« Reply #9 on: September 28, 2009, 05:11:02 PM »
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