Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

classic swiss steak

(1 rating)
Kellydd1 avatar
Recipe by
Kelly Dodd Dement
@Kellydd1
Stafford, VA

So basic and easy Swiss steak. You can take any slab of inexpensive beef and beat it into submission to make it a tender delicious meal for the meat and potato lovers out there! One element that is crucial is that you slow slow slow, did I say slow?, slow cook it:) Serve with mashed potatoes and when done you can spoon the remaining juices from your simmered steak over potatoes without doing anything else to it or you can make a little gravy out of it if you wish with your basic flour and water roux.

(1 rating)
yield 4 serving(s)
prep time 15 Min
cook time 3 Hr
method Stove Top

Ingredients For classic swiss steak

  • 1 lb
    beef top round steak, boneless
  • 1/2 c
    flour
  • to taste
    salt
  • to taste
    pepper
  • half
    butter stick
  • 1 1/2 c
    water

How To Make classic swiss steak

  • 1
    Your Beef
  • 2
    Add salt and pepper to flour. I salt and pepper it fairly heavily.
  • 3
    Coat your slab of beef with the flour mix.
  • 4
    Beat flour into the beef with a heavy mallet. I like to use this one.This should be a messy process! Flour goes everywhere. Good cooking isn't necessarily a clean operation:) You can cover your floured beef with wax paper for the first couple of mashes with the hammer but you don't want the wax paper infused with your beef so I remove it after the first few pounds. But, beat it , beat it, beat it, flip it and beat it some more! It's good therapy!
  • 5
    Then coat again with a thin layer of flour before heading into you hot ready to sear pan.
  • 6
    Large pan with half stick of butter
  • 7
    Sear your beef on both sides on medium to high heat, about 2 minutes per side.
  • 8
    Add water to pan, cover with a tight lid and simmer long, and slow, on low. I would say at least two hours, could be three depending on the thickness of your beef. Try not to lift the lid at all while cooking. Do not let the steam escape. If you want, you can flip you beef once, half way thru but leave that lid alone as much as possible!
  • 9
    Make gravy from drippings with flour and water roux.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT