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Old 09-28-2013, 07:00 PM   #1
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Anyone make Swiss Steak?

Found some round and cube steak in the freezer. Decided to tenderize it with my trusty meat pounder. Floured it and browned it. Seasoned with a bit of garlic and salt. In the trusty Cuisinart I quartered and sliced 1/2 lb carrots, 2 celery ribs and an onion. Fished out the 8 pieces of browned beef and threw in the veggies to slightly brown and soften. Laid the meat on top of the veggies with a big sprig of fresh thyme and a 4" piece of fresh rosemary. (everyone should try to grow a few fresh herbs in pots, window boxes, an herb garden or I have a 2x6 raised garden on my deck) Added a bit of water and it is on for a long simmer. Smells amazing. I usually just add a flour slurry for the last 15 minutes for a gravy.

I've done a similar thing only adding tomatoes, a few less veggies and Italian herbs.

Gotta ' boil some peeled potatoes to go with like Mom used to do. Mashed with skins is wonderful, too.

How do you all make your Swiss Steak?

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Old 09-28-2013, 07:05 PM   #2
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What a coincidence. We were just talking about Swiss steak in last night's dinner thread.
I don't make it on an even semi-regular basis, but I aim to soon. I'll make it with a brown onion gravy with carrots and celery. That's my favorite way.
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Old 09-28-2013, 07:19 PM   #3
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Growing up we used to make it with venison and we had two versions, tomato or mushroom both from a Campbell's soup can.

I still make it in the winter, using round steak, and serve it over mashed potatoes.

Once a Campbell's kid always a Campbell's kid!
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Old 09-28-2013, 07:35 PM   #4
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I guess I never looked at a recipe for Swiss steak. My Danish Danish Pounded Beef with Juniper Berries is very similar. I had never thought of it as a variation of Swiss steak, which I have had once or twice in restos and enjoyed.
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Old 09-28-2013, 08:01 PM   #5
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Here's how we do it at Casa de Hoot:
Swiss Steak
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Old 09-28-2013, 08:15 PM   #6
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I've done that and it is very good.

Dumb question: people keep talking about onion gravy. Is it different from making a regular meat based gravy and adding onion to the drippings to sauté? Or is it a totally different animal?
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Old 09-28-2013, 08:53 PM   #7
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I make mine with round steak, pounded and tenderized, cut in serving size pieces, with either a brown gravy or sometimes the tomatoes. Depends on the mood. It is served with mashed potatoes. As a child, when I got to choose the dinner for my birthday, it was either swiss steak or veal parm.
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Old 09-28-2013, 09:26 PM   #8
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I make tomato based swiss steak, time to make some, the weather is finally getting just right. More cooking happening since it has cooled down.
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Old 09-28-2013, 09:36 PM   #9
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Quote:
Originally Posted by Raspberrymocha55 View Post
I've done that and it is very good.

Dumb question: people keep talking about onion gravy. Is it different from making a regular meat based gravy and adding onion to the drippings to sauté? Or is it a totally different animal?
I wanna know too.
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Old 09-28-2013, 09:47 PM   #10
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I caramelize the thin sliced onions (and a little garlic) in butter, once done I sprinkle flour over and cook another ten minutes until the flour is light brown. Then I add in beef stock and cook until thickened. Onion gravy.
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