This recipe came from my grandmother. She was an amazing woman! She has been gone about 12 or 13 years now and I miss her terribly. As a retired teacher and divorcee, she spent many, many hours in our home helping us and our parents. Many of my friends thought she lived with us because she was around so much. She helped cook, clean, do laundry, yard work, drive us around, read to us, and so much more. I miss her so very, very much. Guess I already told you that. I +am so grateful that I got to have her as such a central part of my life for so many years! Grammy only had 10 grandchildren, but she grand-mothered all the children she came in contact with! She was loved by all who knew her and is fondly remembered by so many!
Grammy used to cook dinner for us several nights a week and this is something she would make quite often. It is one of my favorite foods and I make it regularly. Actually, I taught my husband to make it and he often will make it for Sunday dinner along with mashed potatoes, rolls and a vegetable. Kids love it because the meat is soft enough for them to chew easily. It is one meal that ALL my kids eat without complaint. It is great for Sunday because you can make it before church and let it bake while you are gone. I hope you will give it a try!
Here are the simple steps:
Coat your meat in seasoned flour:
Brown your meat in a little vegetable oil until golden and crispy:
Place in baking dish, deglaze the pan with water and pour over meat. Sprinkle on some of the leftover flour:
Slice an onion thinly an place over the meat:
Cover tightly and bake for several hours. When it’s done the meat will be super soft and you will have a nice gravy:
Serve atop garlic mashed potatoes, with a roll and a vegetable. At this meal I served Green Peas with Toasted Walnuts and Dill. Enjoy!
When I make this I don’t measure, but I’ve worked out some measurements for you! But once you’ve made it a couple times feel free to wing it.
Grammy’s Swiss Steak
- 3 pounds petite sirloin or round steaks, cut into 3-4 oz. pieces
- 1 cup flour
- 1 tablespoon garlic powder
- 1 teaspoon Lawry’s
- 1 teaspoon Canadian Steak Seasoning
- 1 teaspoon salt
- 1 teaspoon fresh cracked pepper
- 1/4 cup olive oil or vegetable oil (for browning meat…may need more)
- 1 onion
- 4 cups water
Cut up meat into 3-4 ounce sized pieces (about the palm of your hand or a little smaller). Cut off fat. Mix flour with garlic powder, Lawry’s, steak seasoning, salt, and pepper. Dredge meat in flour. Reserve remaining flour. Place oil in large flat bottomed skillet and heat well but not to smoking. Brown meat in oil until browned and crispy. You will likely need to do this in batches. Add more oil in between if necessary. Remove meat to a 9x13 baking dish or large covered casserole dish. Sprinkle with salt a pepper lightly. Deglaze your skillet by adding 4 cups of water to it and scraping the toasted bits off the bottom with a wooden spoon. Pour over the meat. You want the meat to be just covered. Sprinkle 1/2 cup of extra flour mixture. Slice an onion thinly and spread over the meat. Cover pan tightly with foil or glass lid and bake at 325 degrees for 3-4 hours, or until meat is tender but you still have liquid in the pan. Serve with mashed potatoes, if desired.