Join Nicole as she dives into her grandmother’s 1940s cookbook to recreate a classic recipe: Swiss Steak, also known as Smothered Steak. You might be wondering—does Swiss steak actually come from Switzerland? The answer is no! “Swiss” in this case refers to the technique of “swissing” the meat, which involves tenderizing tougher cuts like a rump roast.
Nicole follows her grandmother’s original recipe, which simmers the beef in a delicious sauce made with tomatoes, bell peppers, and mushrooms. It’s comfort food at its finest—tender, savory, and full of flavor!
Watch as Nicole explores this retro recipe, sharing tips and tricks along the way, and discovers how this classic dish became a family favorite. If you’re looking for a hearty, nostalgic meal that’s sure to impress, this Swiss (smothered) steak recipe is the one to try!
00:00 – Introduction to Swiss Steak
1:20 – Preparing the Rump Roast
2:05 – “Swissing” the Steak
3:22 – Inside a 1942 Cookbook
3:37 – Dredging the Meat
4:53 – Preparing the Vegetable Sauce
6:03 – Cooking the Swiss Steak: Step-by-Step Instructions
7:10 – Cooking the Vegetables
8:04 – Smothering The Steak
9:03 – Plating The Dish
9:38 – Final Reveal: How It Looks & Tastes!
Get the recipe here:
Classic Swiss Steak: https://www.allrecipes.com/classic-swiss-steak-recipe-8729086
_________
Allrecipes Magazine is now available!
U.S. subscribers, subscribe here: http://armagazine.com/subscribenow
Canadian subscribers, subscribe here: http://themeredithstore.ca/p-282-allrecipes-subscription.aspx
Facebook: http://www.facebook.com/Allrecipes
Instagram: https://www.instagram.com/allrecipes/
Pinterest: https://www.pinterest.com/allrecipes/
TikTok: https://www.tiktok.com/@allrecipes
20 Comments
I grew up on swiss steak in the 60's. It had mushrooms.
I typically use diced petit tomatoes, onions and mushrooms. Served over rice, delicious !!! Try it, you’ll like it and your family will thank you for all your hard work
Yes to vintage recipes!
👍🏼👍🏼👍🏼
Yes please, I have that exact cookbook from my mom! What a treasure, it would be a grand idea to see you cook from this little Bible, lol
I am going to call it my Grandma's recipes, doing things that were family faves sounds like a fun idea. So do some more of Grandma's recipes.
I forgot all about Swiss steak – yummy, easy, and pretty fast.
Yay, Women’s Home Companion cookbook, I have my grandmothers copy. Very good recipes.
Oh, please do create a series like this!
You had me at steak! New subscriber.
You are so pretty!!!
Very best way to brown the meat in is some bacon grease!!! SO much flavor👍👍 Try it, you will never make it any other way👍👍👏👏
I have fantastic well seasoned cast iron and don’t mind cooking tomato’s for short amounts of time but I don’t tempt fate with one and a half hour simmer times and really acidic ingredients. I would cook that in my cast iron enameled braiser or a Dutch oven.
I don't think seed oils existed in the 1940's.
I really agree with you on food was way under seasoned. My mother would not allow garlic on food. She swore the only reason people put garlic and food was to cover up a rotten food. my sister and I season everything very heavily, ha ha ha
I'm all for the old recipes. Yes you can save alot of money on your grocery bill
Vintage Please
I have to say, this was my least favorite meal when I was a kid. Honestly, I don’t think I even cooked it for my husband. 😮🤷🏻♀️
I was born in the 1950s about 100 miles East of Dallas, Texas. My family didn't cook with mushrooms. I started cooking with them in the 1980's. I'd use them finely chopped in this dish 😋
To allow a tougher cut of meat to cook up tender would you cut with the grain or against the grain? And how do you find it? I never understood it.
I always use a round steak to make Swiss steak