Summary of "I Tried My Grandmother's Swiss Steak Recipe | Allrecipes"

Grandmother’s Swiss Steak (1940s Vintage Recipe)

Presenter: Home cook exploring a 1940s family recipe, referencing grandmother’s cookbook and Allrecipes top-rated recipe.

Ingredients

Tough, inexpensive beef cut (rump roast used; alternatives: bottom round, eye of round, round steak, or cube steak)
Seasoned flour for dredging: salt, pepper, garlic powder, paprika (paprika helps with browning)
Vegetables:
- Green bell pepper (sliced into strips, then halved)
- Onion (sliced)
- Optional mushrooms (added for flavor, not strictly traditional)
Stewed tomatoes (canned)
Vegetable oil (for browning; historically lard or Crisco could be used)
Garnish: fresh curly parsley (vintage authentic touch)
Serving options: mashed potatoes, egg noodles, or rice (rice chosen here)

Equipment & Preparation

Meat mallet or tenderizer
Plastic wrap or plastic bags (for pounding meat)
Large skillet or frying pan
Stove top for browning and simmering
Optional: slow cooker or oven (not used here but possible alternatives)

Method

Prepare the Meat:
- Cut the roast into steak-sized pieces.
- Trim excess fat.
- Place meat between two sheets of plastic and tenderize (“swissing”) using the side of the mallet with holes first to create pockets, then the flat side to pound thin. This breaks down fibers and stretches the meat for more servings.
- Dredge each piece lightly in seasoned flour (salt, pepper, garlic powder, paprika). Pound the flour into the meat to create nooks and crannies for better browning and crust formation.
Brown the Meat:
- Heat vegetable oil in a skillet until very hot.
- Brown the steaks in batches (don’t overcrowd) until a crispy crust forms. Meat will shrink as proteins tighten. Remove and set aside.
Brown the Vegetables:
- In the same skillet, add sliced green bell peppers, onions, and optional mushrooms.
- Cook until caramelized to develop flavor and deglaze the pan by lifting browned bits from the bottom.
Combine and Simmer:
- Return browned steaks to the pan on top of the vegetables.
- Add stewed tomatoes, including juices, for acidity and flavor lift.
- Cover and simmer gently on low heat (do not boil) for about 1.5 hours or until meat is tender.
- Stir occasionally to ensure even cooking and prevent sticking.
Final Touches:
- Check seasoning after simmering; add salt and pepper as needed (original vintage recipes often under-seasoned).
- Garnish with fresh curly parsley for an authentic vintage presentation.
Serve:
- Serve smothered steak with a starch to soak up the sauce: rice, mashed potatoes, or egg noodles.

Tips & Notes

Using tougher, cheaper cuts of meat is key; this recipe tenderizes them effectively.
Pounding the flour into the meat before browning enhances crust formation and flavor.
Caramelizing the vegetables adds depth and helps lift pan flavors.
Simmer gently to avoid boiling which can toughen meat.
Mushrooms are optional but recommended for flavor enhancement.
Leftover meat can be frozen for other dishes like chili.
This recipe is budget-friendly and suitable for feeding families, especially with hungry teenagers.
Curly parsley garnish adds a vintage aesthetic and fresh flavor.

Variations

Meat: cube steak can be used as a shortcut since it’s pre-tenderized.
Cooking method: can be finished in the oven or slow cooker after browning.
Vegetables: mushrooms optional; others like carrots or celery not mentioned but could be experimented with.
Serving: mashed potatoes, egg noodles, or rice.

Source

1940s family cookbook (grandmother’s recipe)
Allrecipes.com top-rated Swiss steak recipe
Presented by a home cook exploring vintage recipes on YouTube (channel name not specified)