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sunday after church swiss steak

★★★★★ 1
a recipe by
Kathie Carr
North Liberty, IN

It was either Swiss steak or chicken after church on Sundays at Shupert's Honey Farm. This is a good and easy recipe. Mom used a less expensive cut of beef, like a chuck or round steak, and cooked it long and slow. It was always served with mashed potatoes. Yum.... comfort food!

★★★★★ 1
serves 6
prep time 20 Min
cook time 2 Hr

Ingredients For sunday after church swiss steak

  • 2-3 lb
    chuck or round steak
  • 1/2 c
  • 1/2 tsp
  • 2-3 Tbsp
    vegetable oil
  • 1 qt
    home canned tomatoes or
  • substitute 2 (14 ounce) cans commercial canned tomatoes
  • 1
    bay leaf
  • 1 lg
    onion, sliced
  • salt and pepper to taste

How To Make sunday after church swiss steak

  • 1
    Mix flour and pepper in a pie plate. Dredge steak in flour and brown in a deep skillet small amount of oil. Drain oil. Add remaining ingredients except salt. Add this just before serving. Adding salt earlier can cause meat to be tough. Simmer steak for about 1 1/2 to 2 hours or until tender and done. Add salt and more pepper if you like. Remove bay leaf. Serve wih mashed potatoes and gavy made from thickening tomato sauce left in pan.
  • 2
    Note: You can ask the butcher at your local market to tenderize a less expensive cut of meat or cook it on lower heat for a longer period of time to tenderize.

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