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Swiss Steak

A slow‑cooked beef steak simmered in water and served with mushroom gravy.

From an old cookbook · modernised transcription
By Martin, Maria Ewing, Mrs., [from old catalog] comp · From a historical cookbook (Internet Archive) · 2 ingredients
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Swiss Steak

Ingredients

Directions

Prepare

  1. Take 1 pound round steak cut two inches thick.

  2. Lay the steak on a board.

  3. Take a broad-hand hammer and pound the steak in a cup of flour, salt, and pepper until pulped but not broken apart.

Sear and bake

  1. Melt some butter in a skillet.

  2. Sear the steak on both sides in the skillet.

  3. Add 1 cup water, cover, and bake in a slow oven for 2 hours, turning 2 or 3 times, adding water if necessary.

Make the gravy and serve

  1. Remove the steak to a heated platter.

  2. Make a gravy by adding 1 can of mushrooms to it.

  3. Pour the gravy over the steak and serve immediately.

By Martin, Maria Ewing, Mrs., [from old catalog] comp. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

What each ingredient does

Round steak (in the method)
Main protein; pounding breaks up its connective tissue so it becomes tender during slow cooking.
Flour
Coats the steak, helping it brown during searing and thickening the pan juices.
Butter (in the method)
Fat for searing, adding browning and a rich flavor to the steak.
Water
Creates moisture for gentle braising, keeping the steak from drying out in the oven.
Mushrooms (in the method)
Adds savory flavor and body to the gravy poured over the steak.

The step that matters

Pound until pulped but not broken apart. Pounding breaks down the tough muscle fibers and connective tissue of round steak. Pounding too little leaves it chewy, while pounding until it falls apart leaves a ragged, mushy cut that loses its shape during braising.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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