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Old 01-15-2005, 08:36 AM   #1
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Swiss Steak Help... Please

Anyone know of a good way to make a LC swiss steak? DH is asking for it for supper and I refuse to cook two meals...KWIM?

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Old 01-15-2005, 01:47 PM   #2
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I found this recipe:

2 lb. round steak

1/2 can mushroom soup (I'd use the same amount of cream instead)

3/4 cup water

2 onions (only use 1 small one, this will cut the carb count)

1 small can mushrooms

2 Tbsp. butter

3 Tbsp. canola oil

1/2 cup flour (this is only for dredging, you can omit it, the meat will brown just fine without it)

salt and pepper to taste


Have steak cut 1/4 inch thick.
Cut in pieces of desired size.
Brown in oil.
Put in roaster and add sliced onion, covering steak.
Mix heavy cream and 1/4 - 1/2 cup water.
Pour over steak and add mushrooms.
Salt and pepper to taste and add butter.
Bake in 375 degree oven for 1 hour or until done.
Add more water if necessary while baking.
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Old 01-15-2005, 03:38 PM   #3
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That's not swiss steak. I saw that recipe when doing a search, too and thought to myself "WTH? That's not Swiss steak. Swiss steak is tomato based"

Sooo....I did a quick search and I was right. Most people's idea of swiss steak is tomato based and naturally low carb....

Basically....

Brown your steak (round steak is most often used because it stands up to the stewing), then add onion, green peppers and canned tomatoes (stewed, crushed, diced, whatever you like), cover and simmer until meat is tender. you can adjust by adding garlic, celery, salt, pepper, etc....
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Old 01-15-2005, 04:13 PM   #4
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Hi Lisa! Nice to see your smiling face again. Maybe the recipe you found is how the Swiss make it. I'm certainly no Swiss Steak expert, but I'd probably prefer a creamy mushroom version to a tomato version.
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Old 01-16-2005, 02:27 AM   #5
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Hi Lisa - Nice to see you! I've been wondering if you disappeared! That Mushroom Steak sounds really good, but like Emily said, doesn't resemble what we have come to know as Swiss Steak. It does remind me of Beef Stroganoff, though! Add some sour cream and yum!

My DH loves Swiss Steak also. We just had it for supper yesterday. The version I make, and have for years, contains celery, onions, green pepper and tomatoes. Of course, my old version had the steak pieces dredged in flour, which naturally thickened the liquid. I just use a bit of Xanthan Gum to thicken it at the end of cooking now. I simmer in the oven for a couple of hours - the meat is so tender, and is literally fork tender.

I like to add a bay leaf or two and a sprinkle of ground ginger.

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Old 01-16-2005, 08:59 AM   #6
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I use the crock pot for my swiss steak. I cut up round steak in serving size pieces and throw in a couple of cans of stewed tomatoes.....or....canned tomatoes(adding sliced onion, celery, and pepper). Cook on LOW for about 6 to 8 hours. Sometimes I'll start out on HIGH for 1 hour, then to LOW. The juice is great on mock mashed potatoes (cauliflower). My family really loves this, and it's so quick to prepare. Hope this helps! Pam
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Old 01-16-2005, 04:03 PM   #7
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Aaah. Problem: swiss steak HERE is that cream one. So swiss steak there is tomato based?
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Old 01-16-2005, 06:24 PM   #8
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Lisa....

I hope you dind't take my respinse as snarky. It certainly wasn't intended that way. I figured the country difference might have something to do with the confusion.
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Old 01-16-2005, 08:15 PM   #9
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all I have ever known is the creamy version! Don't know if I would care for tomato based swiss steak, but then again...I was raised on it gravy style! My mom always dredged her tenderized meat, fried it till almost done, then layered the pieces along with sliced rings of onions into a casserole dish. Then she made a milk gravy out of the pan drippings, added water and bouillon and seasonings, poured over it all and baked till totally done. Good and tender!
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Old 01-17-2005, 03:54 AM   #10
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Quote:
Originally posted by emily1965
Lisa....

I hope you dind't take my respinse as snarky. It certainly wasn't intended that way. I figured the country difference might have something to do with the confusion.
Oh goodness of course not! I'd just not heard of a tomato swiss steak before.
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Old 01-17-2005, 06:11 AM   #11
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Hi

I found this recipe which is very similar to mine at home.

Savory Swiss Steak

Lean round steak, tenderized by pounding with a meat mallet, gains lusty flavor from a hearty tomato-vegetable sauce in this recipe. you can simmer the meat on the range or, if you prefer, bake it in the oven.

1/2 cup all-purpose flour(use carbquick or gluten flour)
1 tablespoon dry mustard
1 1/2 pounds round steak, cut 1-inch thick
2 tablespoons vegetable oil or bacon drippings
1 (14 1/2-ounce) can diced tomatoes
1 cup sliced onions
1/2 cup diced celery
2 or 3 carrots, diced ( can leave these out if you like)
2 tablespoons Worcestershire sauce
Salt and pepper

1. Mix flour with mustard. Sprinkle flour mixture over steak and pound it in with a cleated meat mallet. Cut pounded steak into serving-size pieces.
2. Heat oil in a wide, heavy frying pan over medium-high heat. add meat and cook, turning once, until browned on both sides. If you a baking meat, transfer it to a shallow baking pan.
3. Add tomatoes and their liquid, onions, celery, carrots, Worcestershire to meat in baking pan or frying pan. Season to taste with salt and pepper.
4. Cover and bake in a 350*F (175*C) oven (or bring to a boil, then reduce heat, cover and simmer) until meat is tender when pierced, about 1 1/2 hours.

Makes 4 servings

I also add green pepper and mushroom on occasion. Also have done the 'baking' in a crock pot instead too.

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Old 01-17-2005, 12:08 PM   #12
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Both versions sound good to me
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Old 01-22-2005, 06:38 PM   #13
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Around here Swiss steak is the mushroom soup variety. Dottie has a very good sub. for the soup:
(I don't know why, but there are some missing letters and numbers in this recipe that I pasted from the recipe room. I think you could figure it out, though)

8 ounces mushroom -- white button, finely chopped
1/4 cup chopped onion -- finely chopped
2 stalks celery -- finely chopped
4 tablespoons butter
2 cups heavy cream
2 cans chicken stock
2 tablespoons flour
1 teaspoon salt
1/2 teaspoon pepper -- to taste
How To Prepare: In a large saucepan, melt butter over medium heat. Add finely diced veggies and saute, stiring occasionally, for about 5 minutes or until they wilt.
Add in the flour and stir well. Let cook, stiring, for about 1 minute, then pour in the chicken stock and cream, whisking constantly.
Bring to a simmer and cook about 5 minutes, whisking occasionally.
**This makes about 6 cups. If you are going to use it strictly as a soup, cut the cream back to ¸ cup and increase the chicken stock by 1 can.
**You can also increase the flour to 1/4 cup (an additional 11g carbs) to get a thicker soup OR use 1T guar gum in place of the flour. If you use the gum blend it in w/the cooked veggies. Mix with ¸ cup stock before adding.
(can be used in recipes calling for canned soup, too)

Carbs per serving (including complete nutritional information if known): 44 total recipe
Effort (Easy, Average, Difficult): Easy
Recipe source: Dottie


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Old 01-22-2005, 07:34 PM   #14
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Maybe it's regional, or maybe it's just what your family is used to, but our family's Swiss steak does NOT contain tomatoes! That sounds more like an Italian steak to me! Not BAD mind you, just not what I would think of as Swiss steak.

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Old 01-22-2005, 07:50 PM   #15
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I used to love swiss steak...the kind we ate didn't contain tomatoes either...just a cream gravy of some sort. Actually sounds good about now!
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Old 01-22-2005, 11:38 PM   #16
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Oh my gosh this is such a funny discussion. When my mother made Swiss Steak, it was the tomatoe version with onions and bell peppers, over rice, I like (liked) it with mashed potatoes.
I think both versions sound really good though.

In my Betty Crocker cookbook from the '70s it uses the tomato/pepper method. could this be a west coast/east coast difference thing maybe?

Oh and to answer your original ?? for how I would make it, its just like Emily1965 would make it.
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Old 01-23-2005, 06:56 AM   #17
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tomatoe is pepper steak to me, creamy is what we grew up on. roundsteak cut in pieces , floured, browned,with onions chopped and put in the open spaces next to the steak while cooking. with a little extra flour to brown, i guess like a roux then pour water over, put lid on and let go till tender, add spices along the way.
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Old 01-23-2005, 12:02 PM   #18
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Quote:
Originally posted by LisaUK
Aaah. Problem: swiss steak HERE is that cream one. So swiss steak there is tomato based?
I make mine mushroom based too.Tomato based sounds icky to me.

Edit to add:I take that back-It might be very good with tomatoes-Got to keep an open mind

Last edited by Kimberli33; 01-23-2005 at 12:05 PM..
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Old 01-23-2005, 12:28 PM   #19
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The tomato, onion, bell pepper one is the kind I grew up on. We just called the other one Mushroom Steak.

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Old 03-12-2013, 07:08 AM   #20
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My mom made "Swiss Steak" with cubed steak (or some call them minute steaks) and tomato soup, which I am not fond of but everyone else loves it that way over mashed potatoes. I, on the other hand, made mine with a creamy mushroom based sauce that is not low carb.

Since this is an older post, maybe someone can share a good creamy mushroom based recipe that uses the cubed or minute steaks? I would love that!!!
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Old 03-12-2013, 05:46 PM   #21
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My recipe for Swiss Steak is post #3 in this thread, but it's not a mushroom soup version: http://www.lowcarbfriends.com/bbs/lo...k-brisket.html
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Old 03-12-2013, 07:25 PM   #22
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I make a dish called Steak a la Mexicana. I used to fry it before Low carb but I now make it in the oven.

Round steak
Chopped Onions
Chopped Tomatoes
Chopped Jalapeno or Chopped bell pepper for those who dont like spicy
1 stick of butter
Chicken or beef broth enough to cover meat ( I use the Knorr powder kind found in the mexican food aisle)

Place steak in 13x9 pan and pour broth over meat. Pour melted butter over top also. Place chopped vegetables on top of meat. Cover with foil and bake at 350 for 1 - 1/2 hours depending on how thick steak is.
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Old 03-13-2013, 08:12 AM   #23
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The swiss steak I was raised on is more of a wonderful pepper steak recipe with tomato sauce. It is wonderful.

round steak cut into serving pieces browned usually in flour but carbquik does work well. Brown and place in flat sprayed casserole dish that has a lid

top with
1 chopped green pepper
1 medium chopped onion
1 stalk of celery chopped

Top with large can tomato sauce
and about a 1/2 cup ketchup (I use heinz 1 carb)
salt and pepper

Bake covered till steak is tender at 350

I serve this with mashed cauliflower
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Old 03-13-2013, 08:47 AM   #24
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I love all the suggestions. Thanks for posting!!
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Old 03-14-2013, 06:02 AM   #25
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My Mom made Swiss Steak with just frying with flour and adding water toward the end to make a gravy. She called steak made with a tomato base, Salsbury steak. I always preferred the Swiss Steak. Strange how different families do things, isn't it? It was probably the way her Mom made it.......... Ann
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Old 03-14-2013, 08:29 AM   #26
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Here:
Swiss steak: brown gravy
Pepper steak: tomato gravy
Chicken fried or country steak: cream gravy
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Old 03-14-2013, 09:40 PM   #27
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Swiss Steak

My mama made it both ways. My favorite was the creamy one with
mushroom soup.
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Old 03-15-2013, 08:05 AM   #28
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This is my quickie recipe, I love Swiss Steak.

SWISS STEAK in the Pressure Cooker*

2 lbs. round steak
Salt and pepper
2 tbsp. fat
1 medium diced onion
1 medium bunch diced celery
1 medium diced green pepper
1 can tomato soup
1-cup water

Brown meat on both sides put the rest of the ingredients in the pressure cooker and cook 15 to 20 minutes. Allow pressure to drop on its own.
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