AWCB – Swiss Steak


I browsed through the American Woman’s Cook Book (AWCB) to try one of the recipes I remember my mother making back when I was oh so young.  I landed on “Swiss Steak”.  I decided to follow the instructions exactly to see how it was designed to be made.  Those Home Economic teachers should know a thing or two about cooking.  I did make a few exceptions as you will see below. Results?  It turned out great, with a few changes next time around – and it is worth making again.

  • 2 pounds steak cut 2 ½ inches thick from shoulder, rump or round – that seemed too thick to me but I stuck to it.  I used round.
  • ½ cup flour
  • 2 tablespoons fat – I used vegetable oil.  Who has fat in the pantry any more?
  • Few slices onion – I used half of an onion.
  • Salt and pepper
  • ½ green pepper, chopped fine
  • 2 cups boiling water or 1 cup boiling water and 1 cup strained tomatoes. I went the strained tomatoes route.
  • 2 garlic cloves – my addition.  How could I not?

Season the flour with salt and pepper and pound it into the meat with a wooden potato-masher, or the edge of a heavy meat mallet.  I had neither of those so I used my trusty wooden rolling pin.  Heat fat and brown the meat in it.  Add the garlic, onions, green pepper, boiling water and tomato.  Cover closely.  Simmer for 2 hours.  this may be cooked in a casserole in a moderate oven (350 degrees F.) about 1 to 1 ½ hours.  Vegetables may be added as desired.  Serves 6.

What I would do differently:

  • Use thin round steak.  The meat was tender but a little stringy.  My mother used to pound the round steak with the head of a glass soda bottle.  It not only tenderized it but made it go further, I would guess.
  • Use a whole can of tomatoes with its juices and reduce the amount of water.

That’s about it.  Like I said, it was delicious and made great leftovers.  I am anxious to make it again with a thinner cut of meat.  The flavors are great.  Try it and see.

Buon Appetito!




  1. Pingback: Recipes from the Past |

  2. Hmmm, gotta try makin’ this.

  3. Do. Very tasty.

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