There's really nothing special (or really Swiss?) about Swiss Steak, but this may be the only recipe I contribute. Cooking in my family was quite different from the Scavones! With my German, English and Dutch heritage, few spices were used in my childhood. And my mom got her recipes from Family Circle and Woman's Day. This is probably one of those, and I've made it ever since college because it tenderizes the toughest hunk of beef you can find.
2 lb chuck steak (or any cheap cut of beef)
1 pkg onion soup mix
1/2 lb mushrooms, halved
1/2 green pepper, cut in rings
16 oz can whole tomatoes, drained (reserve 1/2 c. juice)
1 tbsp. steak sauce
Line a large pan with greased tin foil. Arrange the steak in center. Sprinkle soup mix and mushrooms over the meat. Garnish with pepper rings and tomatoes.
Mix reserved juice with steak sauce and pour over the meat. Seal with a top layer of foil and bake at 375° for 2 hours.
Throw in some quartered potatoes if you want a complete one-dish meal.
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2 comments:
I made this in the slow-cooker. I followed the same recipe, put it all in the crock pot, and cooked it for about 6 hours on low. It worked great!
Hey, thanks Jimmy! You make me feel like a cook! Bim says this would probably be the only recipe here that includes onion soup mix :)
I now add hot sauce to the juice mixture, so the dish is not so bland (Scavone influence).
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