A few weeks back, I asked you all if there was something that y’all wanted to see on Southern Bite. I was flooded with responses, which was incredible. One request was for Swiss Steak. It was something I hadn’t thought about in years. I remembered eating it as a child, but couldn’t remember the last time I had had it. Nonetheless, I knew it had to be one of the next things to bring to y’all on the blog. So fast forward to last Tuesday night. We’re all sitting around the table eating our Swiss Steak – me, Heather, Jack and Laura – when someone asks, “Why is this called Swiss Steak?” And you know, I had no idea. Well, thanks to a little research (I love you Google), I found that Swiss Steak actually has no relationship to Switzerland. In fact, it’s called Swiss Steak because of the way it is prepared. Apparently “swissing” refers to pounding or passing something through rollers in order to soften it. I used cubed steak in my version of Swiss Steak because it’s super-cheap and has already been “swissed” by the butcher.
I just know you’re going to love this easy recipe. And while I’ll admit to cooking time doesn’t make it a quick weeknight supper, it’s really worth it. One thought I’ve had, and maybe one of y’all will give it a try and report back to us, is to brown the meat then toss it and all the other ingredients in the slow cooker. I’m pretty sure it would turn out delish!
- 1.5 lb cubes steak
- seasoned salt
- 1/4 cup flour
- 3 tablespoons vegetable oil
- 2 cups beef broth
- .87 oz packet of brown gravy mix
- 14.5 oz can diced tomatoes
- Lightly season cubed steak with seasoned salt and dredge in flour.
- Brown in 3 tablespoons of vegetable oil.
- Remove steak from pan and add two cups of beef broth, packet of brown gravy mix, and can of diced tomatoes. Stir well, scraping the bottom of the pan.
- Bring mixture to boil, reduce heat, and return meat to pan. Simmer covered for 1 to 1 1/2 hours or until meat is fork tender.