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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Swiss Steak - Grandma Alice's Recipe

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This recipe for Swiss Steak - Grandma Alice's is from Mama Carolyn's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2-4 lb round steak, tenderized (Grandma had the butcher run the meat through the tenderizer twice)
salt
pepper
Slap Your Mama - optional
Marsala cooking wine - optional
2-4 cream cans of of mushroom soup or you can add in 1 cream of celery soup

We kicked the recipe up by adding marsala cooking wine and the Slap Your Mama
Directions:
Directions:
Sprinkle the meat with flour, salt, pepper and Slap Your Mama, Pound the flour and seasonings into the steak on both sides. Use more salt and pepper than Slap Your Mama unless you want more kick. Grandma only used salt and pepper.

Fry the steak in Crisco until lightly golden brown. Transfer to paper towel to drain off the extra grease. Transfer to a large baking pan.

Using the meat drippings from the bottom of the frying pan, add a few tablespoons of flour. Stir until well mixed. Keep stirring and add a little beef broth and marsala cooking wine, just enough to get the gravy started. Add the cream of mushroom soup and/or cream of celery soup to finish the gravy. Use milk in the soups only if necessary to thin it out a bit. Stir mixture until it is a heavy gravy. Pour gravy over each layer of steak. Meat can be prepared the day before and refrigerate. Bake in oven at 250-300º for an hour to 1½. Meat should be bubbling. The longer you bake, the more tender it will get.
Personal Notes:
Personal Notes:
This was Grandpa Bob's favorite meat and a must have for Christmas along with oyster dressing. It has become an all time favorite for the whole family! Pretty sure this recipe was one of Grandma's own creations. Grandma would prepare the meat the day before, then put the meat filled baker on the front porch to chill overnight. Maybe that was her secret to such good meat!

 

 

 

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