Bring to a simmer, cover tightly and place in a 325-degree oven until done, when meat is tender and no longer chewy, but still holding together, about 1  1/4 to 1 1/2 hours. Thanks for stopping back & commenting!! https://www.tasteofhome.com/recipes/old-fashioned-swiss-steak Add the sliced onions, the thyme and the paprika. 1 1/2 hours or so later! Return the pan to the heat and add 2 tbs of the oil. Oven Instructions for Swiss Steak. Dredge steak in flour (really press in well), then use the edge of a sturdy plate to pound the meat. And you’ll be relieved, I’m sure that you don’t have to use the edge of a plate to pound the steak…at least if you have a meat mallet of some sort. 2.Brown the beef. I haven’t tried it in the oven, but I look forward to trying your recipe on a lazy Sunday at home. Directions Cut steak into two pieces; sprinkle with salt and pepper. Season cubed steaks evenly with salt and pepper. Auto-renews at $4.99/mo. . Remove meat, stir sauce and vegetables together and serve with meat. Swiss steak is true comfort food and this recipe doesn’t disappoint. Making Old Fashioned Swiss Steak: I don’t know that I was ever “taught” to make Old Fashioned Swiss Steak; I just picked it up. 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Sometimes they’re nice, sometimes they just kind of fall apart or have holes and the stores only have them now and then. I’ve tried it without the mushroom soup, but the acidic, sharp flavor of the tomatoes without the soup is too strong. Add the flour and stir well, cooking for about 1 minute. We had a meat mallet though My job, from the time I was old enough to reach the counter standing on a kitchen chair, was to pound the flour into the round steak with the edge of a plate – that’s how the hallmark texture is achieved. Cube Steak Recipes Meat Recipes Cooker Recipes Crockpot Recipes Recipies Cuban Recipes Steak Meals Swiss Recipes Grilled Recipes. This is a great way to use inexpensive cuts of meat. You must be popular on Pinterest! Brown the meat and onions, you might need to do in batches. I’m drooling! I make it now for my young family (though I will admit that I often use cube steak) but the best results are from the round steak. Perfect for cooler weather, load peppers, onions, tomatoes and an affordable cut of beef into your slow cooker or bake it in the oven for a hearty meal. But back to the Swiss Steak. Pick up a round steak (they’re usually huge and not very thick) and cut it into servings sized pieces or pick up a round roast and slice it into steaks, then pieces and pound as directed. I really feel like eating this right now, any steak is good for me! I want to always have enough in my pantry so I never really run out and end up paying full price for an ingredient. Strew the bell pepper slices across the top. Thanks! Stir in the remaining ingredients. This is basic stuff, but something I had to explain to my son at one time: If you have the money, its better to buy a larger cut that’s less per pound, rather than just looking at the total price of the item, especially if you can use the extra for another meal. Steaks, at least not the one I remember pantry ingredients I stock up on whenever ’... 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