Savory Swiss Steak Delight
This Savory Swiss Steak Delight is a cherished recipe from my beloved 1973 edition of 'The Good Housekeeping Cookbook.' After not making it for years, I unearthed this classic dish, which has been a staple in my kitchen before the age of online recipes. The flavor of tender, slow-cooked beef absorbs the rich, aromatic sauce made from tomatoes, green peppers, and onions, creating a comforting meal that's perfect for two. Whether served over creamy mashed potatoes or nestled with fluffy rice, each bite is a delightful journey back to simpler times, filled with the warmth of homemade goodness.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
Boneless beef round steak
3/4-1 lb (cut into two equal pieces)
All-purpose flour
1 1/2 tablespoons (for coating)
Vegetable oil
1 tablespoon (for frying)
Canned tomatoes
16 ounces (including liquid)
Green pepper
1/2 (sliced)
Medium onion
1 (sliced)
Dried basil
1 1/2 teaspoons (for seasoning)
Salt
1 teaspoon (for flavor)
Black pepper
1/8 teaspoon (for seasoning)
Instructions
1
Begin by placing the boneless beef round steak on a cutting board. Using a sharp knife, trim away any excess fat and then cut the steak into two equal pieces.
2
Sprinkle 3/4 tablespoon of all-purpose flour on one side of each meat piece, ensuring an even coating. Utilize a meat mallet (or the back of a plate) to pound the steak gently, increasing tenderness. Flip the pieces and repeat the process with the remaining flour.
3
Preheat an 8-inch skillet over medium heat and add 1 tablespoon of vegetable oil. Once the oil is hot, add the steak pieces, browning each side for about 3-4 minutes until they are golden.
4
After browning the meat, add the canned tomatoes along with their juices into the skillet. Then, add the sliced green pepper, onion, basil, salt, and black pepper. Mix gently to combine the ingredients.
5
Bring the mixture to a boil, then reduce the heat to low. Cover the skillet and let it simmer for approximately 1 hour or until the meat becomes fork-tender.
6
Once cooked, serve the Swiss steak hot with your choice of mashed potatoes, rice, or noodles for a complete meal.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main protein used in Savory Swiss Steak Delight?
The main protein used is 3/4 to 1 lb of boneless beef round steak cut into two equal pieces.
Where does this specific recipe originate from?
This recipe comes from the 1973 edition of 'The Good Housekeeping Cookbook'.
How many people does this recipe serve?
This recipe is designed to be a comforting meal that is perfect for two people.
What is the first step in preparing the beef?
The first step is to trim away any excess fat and cut the beef round steak into two equal pieces.
How much flour is used for coating the meat?
A total of 1 1/2 tablespoons of all-purpose flour is used for coating the meat.
What tool can be used to pound the steak?
You can use a meat mallet or the back of a plate to gently pound the steak to increase tenderness.
What size skillet is recommended for this recipe?
An 8-inch skillet is recommended for cooking the Swiss steak.
How much vegetable oil is needed for browning?
One tablespoon of vegetable oil is needed to preheat the skillet and brown the steak pieces.
How long should you brown each side of the meat?
Each side should be browned for about 3 to 4 minutes until they are golden.
What type of tomatoes are used in the sauce?
The recipe calls for a 16-ounce can of tomatoes, used along with their juices.
Which vegetables are added to the skillet?
The vegetables added include 1/2 of a sliced green pepper and one sliced medium onion.
What herbs and spices are used for seasoning?
The recipe uses 1 1/2 teaspoons of dried basil, 1 teaspoon of salt, and 1/8 teaspoon of black pepper.
What is the total simmering time for the steak?
The steak should simmer for approximately 1 hour or until the meat becomes fork-tender.
Should the skillet be covered while simmering?
Yes, the skillet should be covered while the meat simmers over low heat.
What are some recommended sides to serve with this dish?
It is recommended to serve the Swiss steak with creamy mashed potatoes, fluffy rice, or noodles.
How much green pepper is required?
The recipe requires 1/2 of a green pepper, which should be sliced.
What is the texture of the beef after cooking?
The beef becomes tender and slow-cooked, eventually reaching a fork-tender consistency.
What heat level should be used for browning the meat?
The skillet should be preheated and the meat browned over medium heat.
How much basil is used for seasoning?
The recipe calls for 1 1/2 teaspoons of dried basil.
Is the onion diced or sliced in this recipe?
The medium onion should be sliced before being added to the skillet.
What is the purpose of pounding the steak with flour?
Pounding the steak with flour helps to increase tenderness while ensuring an even coating for flavor.
Can I use the liquid from the canned tomatoes?
Yes, you should add the canned tomatoes along with their juices into the skillet.
Is this recipe considered a classic comfort food?
Yes, it is described as a cherished classic dish and a staple for comfort food.
What temperature should the mixture be brought to before simmering?
The mixture should first be brought to a boil before reducing the heat to low for simmering.
How much salt is included in the seasoning?
The recipe uses 1 teaspoon of salt for flavor.
How much black pepper is included in the seasoning?
The recipe uses 1/8 teaspoon of black pepper.
What kind of flour is used for coating?
All-purpose flour is used to coat the beef round steak.
How many pieces of steak are prepared?
The steak is cut into two equal pieces.
What should you do after the meat becomes fork-tender?
Once cooked, serve the Swiss steak hot with your choice of mashed potatoes, rice, or noodles.
How much beef is required for the recipe?
The recipe requires between 3/4 to 1 lb of boneless beef round steak.