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11:32 am
November 19, 2009
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Suzanne McMinn
| | Sassafras Farm in Roane County, WV | |
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I'm going to fix a round steak for dinner and I don't think I've ever done that before. (Don't make fun of me!) How do you fix round steak?
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11:40 am
November 19, 2009
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Pete
| | WV | |
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| posts 7874 | |
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What Mom used to call "Swiss Steak" was simply dredged in flour, seared on the stove top, then baked (covered), low and slow. It sort of made it's own gravy. Sometimes she'd actually make gravy from the drippings in the pan.
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Anulos qui animum ostendunt omnes gestemus!
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11:40 am
November 19, 2009
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ChrisUK
| | Netley Hampshire UK | |
| Mighty Chicken | posts 333 | |
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Sorry I cant help it……If I was around ….you would.nt have any problems 
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Im a lonely little Petunia in a Cabbage patch
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11:45 am
November 19, 2009
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BuckeyeGirl
| | N.E. Ohio | |
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The only thing I've ever done with them is to 'Swiss' them.
I cut it up into managable, serving sized pieces, then pound to tenderize a bit, dredge in seasoned flour, brown a bit, saute some onions in there too if you like, then put in a Dutch oven or crock pot. Deglaze the pan with some red wine and add that to the pot too along with a little more liqid of your choice, more wine, broth, water, it'll all work out. Simmer that low and slow till it's falling apart. Am hour or a little more will do it easily in most cases, but it can simmer for a lot longer too. Mushrooms are good in there too, I usually brown them a bit and add while I'm thickening the gravy towards the end of the process because I don't like them cooked for too long.
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If tomatoes are a fruit, then isn’t ketchup technically a
smoothie?
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12:24 pm
November 19, 2009
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Debnfla3
| | North West Florida | |
| Mighty Chicken | posts 218 | |
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I have always made gravy using round steak. Salt, pepper and dredge in flour. Brown in a bit of oil, remove from pan. In drippings brown some flour to make a dark roue(sp), add a can of beef broth put meat back in and simmer until tender. I always add some mushrooms and onions. I guess I simmer real low for a couple hours or a bit longer. Serve over mashed potatoes or rice.
Deb
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12:33 pm
November 19, 2009
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wvhomecanner
| | North Central WV | |
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| posts 3015 | |
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I do it usually as 'baked steak' as it's called here (some use cubed steak too). Works great for deer steaks also. Flour and brown, add to a greased or sprayed baking dish. Make gravy or if you are not proficient at gravy, use gravy from a jar, made from a packet, etc. Also very good is cream of mushroom soup with or without a packet of dry gravy mix. Dump the gravy on the browned steaks (make sure a little gets under the meat). Cover tightly and bake at 325 or so for 75 to 90 minutes or until the meat is fork tender. You can add sauteed onions, mushrooms, whatever also. Good stuff. Mashed potatoes and green beans go with LOL.
The other thing I do with round steak is cut in thin strips and make Pepper Steak (Crockpot Pepper Steak recipe is in Just Recipes).
dede
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"Unless someone like you cares a whole awful lot, nothing is going to get better. It's not." ~ The Lorax by Dr. Seuss ~
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12:43 pm
November 19, 2009
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Shells
| | Vancouver Island, British Columbia | |
| Superstar | posts 1184 | |
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As I recall my mom would called it swiss steak too …. she tenderized it a bit with a meat hammer and then cooked it in the over over a long period of time with tomatoes, onions and mushrooms. It all cooked down into a nice sauce and then we always had mashed potatoes with it.
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12:44 pm
November 19, 2009
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Shells
| | Vancouver Island, British Columbia | |
| Superstar | posts 1184 | |
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Adding, she always carmelized the onions first.
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1:02 pm
November 19, 2009
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Pete
| | WV | |
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| posts 7874 | |
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In this household of lazy people, we would most likely use a cast iron skillet, and use just the one pan for stove top and baking parts of the operation!
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Anulos qui animum ostendunt omnes gestemus!
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1:53 pm
November 19, 2009
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Suzanne McMinn
| | Sassafras Farm in Roane County, WV | |
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| posts 7135 |
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Thank you for all the know-how!!!! I'll let you know how it goes….
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1:55 pm
November 19, 2009
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TXLady
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| Mighty Chicken | posts 111 | |
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Round steak is perfect for swiss steak and that's the way I do it too.
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4:14 pm
November 19, 2009
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smilingcow
| | central PA | |
| Big Chicken | posts 60 | |
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Suzanne said:I'm going to fix a round steak for dinner and I don't think I've ever done that before. (Don't make fun of me!) How do you fix round steak?
Suzanne, I also make pepper steak with it. The other night, I tossed a roundsteak in the crock and added peppers cut wide, onions cut wide, and a pack of brown gravey I had and a bit of water. I served it over rice but it is excellent over homemade noodles!
Yum! My mom also made swiss steak with it – which is one of my favorite foods!
Beth aka oneold goat
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4:43 pm
November 19, 2009
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Helen
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| Super Chicken | posts 582 | |
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My mother makes "Swiss Steak" with round steak. Saute green peppers and onions, add the steak (cut in pieces) and brown, add paprika, add water or chicken broth just to cover, put on a lid and simmer low and slow until done, about 1-2 hours, but closer to 2 hours. Remove done steak pieces to a serving bowl. Make a slurry of cornstarch by adding 2 or 3 Tablespoons of cornstarch to 1/2 cup of water. Bring the peppers/onions/paprika gravy in the pot to a boil. Add the cornstarch slurry and boil until the gravy thickens. Pour thickened gravy over the steak in the serving bowl. Serve with mashed potatoes.
There are other ways to cook round steak, but from what I've read, it responds best to braising, as in the recipe above. Use a low, gentle, even heat or it will get tough. Good Luck, but you are such a terrific cook that I'm sure it will turn out good for you no matter what you decide to do.
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George Orwell – 1984
- Orthodoxy means not thinking–not needing to think. Orthodoxy is unconsciousness.
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5:58 pm
November 19, 2009
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chickypez
| | Allen, TX | |
| Mighty Chicken | posts 208 | |
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Swiss steak is good for round steak, but you can also cook it like you would cook a pot roast. Season it up like a pot roast, but add the vegetables at the beginning because it won't take as long for the meat to cook, since it's not actually as thick as a roast.
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6:00 pm
November 19, 2009
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IowaDeb
| | Quad City Area | |
| Super Chicken | posts 713 | |
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Brown steak on both sides in a hot pan with a little vegetable oil, until you have lots of dark brown bits on the bottom of the pan.
Add water (be careful because it may spit at you) at least enough to cover the meat. Stir in 2 beef boullion cubes and 2 T. dehydrated onions or use beef broth Cover the pan with a tight fitting lid and roast in the oven for at least 2 to 3 hrs at 350º until the meat is fork tender.
then just add flour to make gravy ..yummy
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Sometimes,I live in my own little world, but it's okay because they know me here.
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6:01 pm
November 19, 2009
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CindyP
| | Hart, MI | |
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My ex MIL always made what she called Pea Gravy with roundsteak. Brown it up, put in dutch oven with a can of peas, a can of stewed tomatoes, some onion or whatever seasoning you like. Cook in oven for an hour or so until meat is done. Take the meat out and thicken what is left in the pan — peas and tomatoes all mixed and cooked up. This is the gravy for your mashed potatoes. I turned my nose up at it at first, but it was VERY VERY good!!!!
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“Learn all you can from the mistakes of others. You won’t have time to make them all yourself.” ― Alfred Sheinwold
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10:54 am
November 20, 2009
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BuckeyeGirl
| | N.E. Ohio | |
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| posts 3992 | |
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So we're all anxiously waiting to hear how the Swiss steak turned out Suzanne!!! I see you're not on line just now, but don't forget to tell us all how it worked out! I imagine that whatever you did this time just made you think about what you can do next time to tweak and fiddle and make it all that much yummier!
I found it very interesting that this was one thing that none of us really had any kind of accurate recipe for. It was all, a little of this, and a bit of that, maybe add some of *something or other* too if you have it. BEST kinds of dinners come from these things.
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If tomatoes are a fruit, then isn’t ketchup technically a
smoothie?
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11:35 am
November 20, 2009
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Debnfla3
| | North West Florida | |
| Mighty Chicken | posts 218 | |
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I want to hear how it turned out for Suzanne too!
I agree some of the best dishes are ones that are just thrown together and cooked.
Deb
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11:45 am
November 20, 2009
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Pete
| | WV | |
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| posts 7874 | |
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Seems like it was easier to buy thick round steak some years back. Saw something not long ago labeled a round roast that looked exactly like what Mom called round steak. What she used was always at least an inch thick.
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Anulos qui animum ostendunt omnes gestemus!
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1:08 pm
November 20, 2009
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Leahld22
| | Newburgh, IN | |
| Superstar | posts 2673 |
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I like to make finger steaks out of it. First beat it to tenderize the meat. Cut into strips about as long as your index finger and a couple inches wide. Dip into egg batter. S&P. Then roll in flour and fry in oil in a skillet! Be sure to serve this with mashed potatoes,whipped up with milk and butter!
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Life is too important to be taken too seriously.
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