Nostalgic Spanish Steak from a 1922 Cookbook

[@hoilst265]

I will never tire of Julie just wandering in with no idea of what's going on.

[@jayhalley2642]

Julie entering in the last scene is a huge part of the show

[@willenholly]

They are a beautiful couple.

[@firehorsewoman414]

Oh she knows . . . She just has perfect timing. I know Glen does all the cooking but the show wouldn’t be the same without his and Julie’s interaction.

[@suzi6287]

We are just jealous of her as she gets to try all this good food!!!😂

[@surlyogre1476]

Their routine is well-rehearsed, I'm sure. Still it is a fun element of the show..

[@dalesnell6286]

My mom used to make this once or twice a month and called it “Swiss Steak”. My sister and I loved it (we called it “flat meat”). Mom used to pound the meat with a meat tenderizer, then drop it into a paper bag that contained some flour, seasoned with salt and pepper. Shook it up to coat the meat, without flour flying all over the kitchen. :-) We served it with mashed potatoes and used the stewed tomatoes as the gravy. I’m 70 years old now, and I still remember this very fondly.

[@redoorn]

Ma did the same, except with rice, sometimes with Spanish rice. When us hell raisers cheesed her off we would get this. I think so she could pound the steak instead of us. ;-)

[@lesanelms7939]

Mine did the same, minus the pounding, and in an electric skillet. She used round steak with the round bone. Would add carrots, always, and potatoes were either cooked with the meat or mashed. The toughest cut of meat in the meat counter. There were 4 of us kids, at 66 I am the youngest, and we would fight over the marrow in that bone. Because there were 4 of us and 1 of it. Not because it was good. I make this with chuck roast, add more aromatics, seasonings, and roast it in the oven. Not my mothers unseasoned tough swiss steak.

[@penelopedeotte6127]

I just made swiss steak last week.

[@JanPatt327]

​@@lesanelms7939 This was one of the first things I learned to make in home ec. (Remember home ec??😊) back in1966. I still make it to this day with carrots and onion and celery...stewed tomatoes gravy all in the roaster in oven the oven..served with mashed potatoes. So good!

[@barbaramiller349]

@@lesanelms7939I miss being able to get that cut of round steak. It’s what my mom used too.

[@jeanz8185]

Wow learned something new about why it’s called a Swiss steak!

[@tonirieke7934]

My mother made kind of like you did but simpler. She called it Swiss Steak. I'm 73 now, this was my birthday meal each years when she could make it. :( she has been gone 20 years. I make it once in awhile, but doesn't taste the same too me. She didn't have meat malt, she'd make small cuts all over the round steak, mix flour, salt pepper together and dredge steak, both side. She'd chop onion and brown in skillet take out then brown steak. She'd pour home canned tomatoes on top and put onion back on top. She'd put foil on top and bake hour and half or, check for doneness add water if needed. She'd take the steak out add little more flour if tomatoes to thin and cook couple more minutes on top of stove. She'd make mash potatoes and we'd have the tomatoes on top. Meat very tender, very good. We'd have some kind of home canned vegetables and salad. Yummm, I'd get double yellow layer cake with chocolate frosting, best birthdays ever. Thanks for bring up good memories. So love your video's

[@murlthomas2243]

This was my dad’s favorite meal. We called it Swiss steak, too, but it was fixed with green peppers in addition to the onions. Thanks for explaining the name.

[@johnlogan6212]

I remember my mothers "Swiss steak" from her grandfather teaching her. Rochester NY food culture 1865-1965.

[@maryjanegibson7743]

My grandmother used to make this, and used the edge of a saucer to pound the steak with flour.

[@jilllengler-ck8bw]

My mom used the edge of a small heavy plate with fluted edges. I used it til I broke it. I cried. And you pounded the flour, s and p into the meat with the plate. That's what made it tender. Our swiss steak had no tomatoes, a white gravy. Mother in law used can of cream of chicken soup. And served over mashed potatoes.

[@barbaramiller349]

Mine too.

[@yvonnepeltier9815]

My older sister used to make Swiss steak, using cube steak dredged in flour, stewed tomatoes, and green peppers. She didn't use onions because our mom was allergic to them. The whole family loved her recipe and it was my favorite as a child

[@MichaelSleeseman]

So odd! I made this two nights ago! It had been ages. My mother used to make this for me as well. Though we rarely tenderized it and it went into the oven until it was falling apart tender. Otherwise the method was the same. Floured round steak browned and smothered with onions then stewed tomatoes over the top. Thanks for this video! It’s nice to see recipes we may all have in common from our childhood! Your Sunday old cookbook show is the one KZbin video I look for every week!

[@berean65]

My grandmother used to make her version of Slovak Machanka. The recipe comes in several variations, from a soup form of it to hearty meat dish. It consists of tenderized, cubed roundsteak, chopped onions, fresh mushrooms along with 1can of tomato soup, 1 can cream of mushroom soup undiluted. Add one half cup beef broth. You can also add some diced tomatoes to the mix as well. Simmer until meat is tender. Serve over mashed potatoes or rice. Growing up, I always thought of it as another form of swiss steak.

[@susanboon4605]

Oh, you have taken me back to 1960's Ontario, in my mother's kitchen! We also called it Swiss steak, and ate it with mashed potatoes and peas. I'm not sure if I have such a hankering now because I loved the taste or because I want to renew the memories.

[@zonacrs]

This was a staple in my big family. We called it Salisbury Steak. It was basically inexpensive sirloin steak that had been run through a perforator to tenderize it by the butcher. Usually served with mashed potatoes and green beans and a brown gravy instead of tomato sauce. But the same method of braising. An offshoot is "chicken fried steak" with white cream gravy that is shallow fried instead of braised.

[@jlpeters8576]

I literally will not eat approximately 75% of what you post about. I've been a vegetarian for 47 years and I don't really drink anymore. But I do enjoy watching these videos. They make me so nostalgic for my youth and the days in my kitchen with my mother or grandmother. I don't even know if they used cookbooks, but they made a lot of the same recipes you showcase here.

[@kchristiansen3600]

I still make that today using cube steak tomatoes onions bell pepper and mushrooms and cooked in a pressure cooker for 15 min, delish 😊

[@sheillaallen2538]

Me too! In my Instant Pot now.

[@jcwoods2311]

Found a Jaccard tenderizer cleaning out the basement of a former bed and breakfast, never used and still in the original packaging. Neat and handy little device, I use it frequently. In the States the cheaper cuts of beef mechanically tenderized are called Cubed Steaks. My Dad would always use a chuck roast or steak and braze it for hours at about 250deg F. Delicious! And called it Swiss steak, never knew the reason. Thanks much for letting us know the origin!

[@_Turbocat777]

This, I was about to ask or mention cubed steak! I loved it so much when I was younger when my mom got it as one point and get some every now and then as a nostalgic treat

[@Joan-ph2es]

We also had Swiss Steak when I was a kid. But Mom's version only had the onions, can of cream of mushroom soup IIRC -- but no tomatoes. This looks good too. Would also be good with can of Rotel tomatoes. 👍

[@VioletWithey]

Mom, always made Swiss steak with stewed tomatoes and top round steak. I still make it the same way. I usually serve it with noodles. If I have it, I also use a sweet pepper, any color. I don't usually take the time to beat the flour in. Most of the time I don't even use it. It still tastes good.

[@zaraak323i]

Yes, mom always used green bell peppers in her swiss steak, usually served over mashed potatoes.

[@QueenOfTheNorth65]

Same here!

[@0602penny]

My mom always took a butcher knife to the steak - She would flour and pound the steak with the knife creating lots of slices that didn't go all the way through - turn and do the same on the other side. I don't remember her having a wooden mallet. Always served with mashed potatoes. Yum - good memories.

[@buzzard6410]

I cut one side half way through east to west, Flip over and cut half way again north to south

[@carolanncamp754]

My mother had a heavy saucer that she used to pound flour and salt & pepper into the steak. Adding a round steak to my grocery order.

[@EastSider48215]

I love Swiss steak. It’s one of my favorite ways to cook beef, because it’s both well-done and meltingly tender. Absolute deliciousness. My mother made this several times a month as well - cheap, delicious, nutritious, and everyone liked it. She made it in her pressure cooker and it was never tough.

[@BabySwiss92]

Really is my favorite channel of all time. Thank you so much for what you do.

[@i_am_blur]

I grew up with a very similar "Swiss Steak" dish. Ours was not "swissed" - rather, my mother used a tradional chuck pot roast (also added green bell peppers) and cooked the dish all day in the crock pot. Great memories. Thanks Glen!

[@kozhevnikov]

Jaccard (blade) tenderizer really does work wonders, especially for marinating. It also (mostly) keeps the thickness, so you don't turn everything into a schnitzel.

[@restorer19]

One of the few old recipes I grew up on (from time to time). "Cube steak" bought at the supermarket ("cube" being another word for "Swiss", in the verb sense), floured, fried, smothered in something simple - sometimes canned tomato sauce dumped into the pan, sometimes cream of mushroom, sometimes just bottled salsa verde added at the table.

[@joannesmith2484]

I remember this from when I was a little kid! Not because we had it at home, but because they served it in my elementary school cafeteria occasionally. I still remember that taste. It was called Swiss Steak there.

[@akswrkzvyuu7jhd]

Swiss Steak brings back lots of memories! Thanks, Glen.

[@nanabobana]

My mom made this but she used the edge of a heavy plate to pound the flour into the meat, usually round steak. This also broke the meat fibers and made it more tender so it literally could be cut with a fork and it melted in your mouth. She had to make beef gravy for it tho because my dad did not eat tomatoes. Swissed steak and mashed potatoes were my birthday dinner every year as well as a cheap way to feed 8 people on $200 a week back in the 50's! Thanks for the reminder, Glen!

[@sheillaallen2538]

My grandmother made this and I do now as well. I love it over mashed potatoes with that sauce. We always added green bell peppers in addition to the onions. It tastes like my childhood too.

[@l.c.6282]

My mother would make a similar sauce and use it in breakfast sausages. We would have it for supper with mashed potatoes and something green.

[@carlinglin7289]

Growing up in the '50's-60's we had Swiss steak quite frequently.

[@ldg2655]

I did not realize that pounding meat to tenderize it was called swissing. Huh… I’ve been cooking nearly 50 years and I learned something new today…🤗 Thinking back, I remember my mom making that very dish.. when you said stewed tomatoes with onions peppers and celery, brought back the memory. We ate it on rice and occasionally on mashed potatoes. My husband says his mom used to make this dish, too.

[@thatfluffeebunneh]

my caribbean dad learned this recipe from his trucker buddies upon moving to canada! for a long time this was the only way my family ate steak

[@RumblestripDotNet]

I remember Swiss Steak as a kid. That is a memory I don't need to revisit, thank you.

[@RonOhio]

The heck with the Spanish/Swiss steak, make the Salmon Balls! Salmon patties with mashed potatoes? Mrs. Edwards you are my hero.

[@cougarhunter33]

I havent had salmon croquettes in over 30 years - sounds great.

[@TexasBlueBonnet61]

My dad's favorite way to use cube steaks, which were so cheap back in the '70s. This is the first recipe he taught me to cook after he became a single father of 4. We did add green bell peppers. If he had elk steaks or deer steaks in the freezer, I would use those, and pound the heck out of it. It's still one of my favorites, 50 years later.

[@kristinaginorio1344]

I had a few friends who grew up calling this Swiss Steak, and I always thought it was from Switzerland. earned something new.

[@marybretired]

You inspired me to do my version of this tonight for dinner. A pounded pork chop, some grape tomatoes, lots of onion & garlic, ended by roasting some broccoli on tap for the last 10 minutes while some pasta cooked. Unbelievably tender moist pork and a totally delish dinner for one (plus left overs for another night!j. Thank you!

[@mynanasapron]

There were 2 different swiss steaks. One with tomatoes and one with gravy. Both used what we call cube steaks

[@bernardcleary4330]

My mom did Swiss steak often. She added green pepper to the onions, and I think she browned the steak before she sauteed the onions and peppers because her sauce was a little bit brown. One of my childhood favorites.

[@robertworden8559]

excellent historical substantiation to the recipe, and cleared up an enormous mis-conception about it's origin. Good Job!

[@Ronald-n4b]

Dear glen and Julie good video as always thank you kindly.

[@RamonaAnne]

I used to make this, decades ago. I used the edge of a dinner plate to pound the flour into the steak. Mixed salt and pepper into the flour first. Always used stewed tomatoes. I haven't had this in years, might have to try it again after watching your video.

[@catherinehukill2806]

I never knew that!!!! Swiss isn’t the country! 🤔🤩

[@kimdarling2673]

My mom used to make Swiss Steak - though without tomatoes and with onions. It was one of my favorite meals.

[@jeraldbaxter3532]

When I was a child, what my mother called Swiss steak was what is called cubic steak today; it was smaller and thinner pieces of meat that were braised and served in a brown gravy. No tomatoes (probably because I was a picky child and hated tomatoes (now, I love homegrown tomatoes). I have, over the decades, encountered Swiss steak prepared this way and at others, prepared with tomatoes, which illustrates what Glen is always saying about how things can vary. I did not know the origins of the name "Swiss steak", very interesting, and the reason for calling something " Spanish", as well. Thank you! I hope y'all have a great vacation!😊

[@joannesteven3553]

My mother made swiss steak pretty regularly but I don't recall it having tomatoes in it, just onions and the same rather tough cut of steak that would become more tender through the braising process. I always enjoyed it as a kid, but I've never made it myself. Sometimes we move away from these simple childhood dishes, but the basics are often just as tasty, if not more, than more "gourmet" offerings.

[@jacquespoulemer]

Hello Glen, Jules, Chicken and the rest of us Feathered and unfeathered fans of the Dance. Speaking of Julie, I love watching her arrival on the tv (the oven door reflection) in her Oaxacan blouse. My main observation today deals with my own childhood cooking memories. My mom was a good cook (a chore she disliked), everything was perfectly edible and typical 1960s american fare. But except for when she prepared Puerto Rican Dishes, Pasteles (Carribean Tamales) or her go to, Arroz con Gandules, nothing else was spectacular nor memorable. When we ate at other people's homes I realized food could be a bit more exciting and yummy. And then there is my Nana (paternal grandmother). Hard headed Irish Business woman who's idea of cooking was to toss everything in a pot at volcanic temperatures and abandon it for an hour or so. Her Pot Roast had black gravy and when as little kids we went to someone else's house and they had pot roast, we were perplexed that it was BROWN!!!! My mom who usually enouraged our curiosity was shushing us vigorously as we kept asking why it was brown instead of black. But it's probably because of all that i developed my lifelong passion for cooking and exploring new cuisines. Thanks Nana. (She bought many cookbooks hehehe) All the best to everyone Jacques Oaxaca

[@CalicoShadowPlusCat]

When you said "swiss steak" I remembered my mom having made this for us often growing up a few times a month! It was a great way to feed a husband and four sons on a tight budget of a teacher's salary in the 70's. It was filling and tasty and cheap! Great way to stretch a dollar using a cheap cut of meat.

[@ambsquared]

Each time I watch the Sunday videos, I think about a cookbook that my wife’s family all have a copies of the same community cookbook. It is recipes from the employees of the mail order company The Swiss Colony in Wisconsin. Curious if Glen has a copy of “The Swiss Colony Cookbook”. Her family lived near the phone center that took the catalog orders.

[@maureengraven4937]

My mom made the same dish and we called it Swiss Steak also. She also used stewed tomatoes and she added carrots to hers. Yum, going to have to make this very soon! Always served over mashed potatoes.

[@debjordan4399]

We ate this "Swiss Steak" when I was a child too. One of my favorites. My mom used home canned tomatoes too. She cut the meat into serving size pieces.

[@fyrekrystaal27]

I think a can of Rotel tomatoes would be good in it😊

[@jrkorman]

It is!!

[@BikesCarsAndSake]

What a great piece of history - both your video and the comments below!

[@billdickhaus]

We ate cubed steak (as it is called in the US) at least once a week. My mom made various preparations, sometimes just quickly pan fried (my dad made this for breakfast sometimes) Another family favorite was a chuck roast, marinated in Italian dressing (Good Seasons seasoning packet in a shaker bottle) pan seared like a steak and cooked very very rare (just barely warm in the middle) with a nice brown crust.

[@luminousmoon86]

My mom also made this when I was a kid, but with cube steak. She called it Swiss Steak too, never knew why until now! We had it with mashed potatoes or rice.

[@lindarosenkoetter1254]

My mom did this with round steak.

[@martihurford]

Yes…my mom did too with her Sunbeam electric skillet

[@CathyMiller0711]

@@martihurfordAh yes, the electric skillet!

[@virginiaf.5764]

​@@martihurfordThe electric skillet, with the one fat coil where everything cooked a little hotter than the stuff around the outer edges.

[@Lantanana]

I was raised on the steak but not cooked in tomato sauce. My mom fried it (in very shallow fat) and served it with mashed potatoes & gravy. Yummy!!!

[@margaretsweeney6468]

My fixed this regularly. I fixed it as a young married person, but used a slow cooker and a thick cut round steak. There was a canned Swiss steak sauce that was really good.

[@Rody_le_Cid]

hey Glenn, we also had something like this, growing up, called "bifteak swiss" the modifiers are, when frying the meat add paprika salt, pepper, add a bunch of onions and peppers and mushrooms in the pan. Fry a little to get some maillard going. then put it all in a dutch oven, and add 1 cup ketchyp and 1 cup water, mix equal parts water and ketchup to cover it all. put in oven for like 2 hours to make the meat super tender.. it was great.. ladle over some mashed potatoes..

[@gailboyd2076]

I love making a variation of this done in the oven.

[@kade82]

I love the explanation for why it's called "Swiss." Growing up on a farm in Missouri, when we sent a beef to the processing plant to be processed and packaged we would get what was called tenderized steak. It was round steak that had been sent through an electricity-powered tenderizer that would put the holes in as if it were going to be cut into cube steaks. We never made Swiss steak at home, though. It was always dredged in flour, cooked with onion, and served with a brown gravy. Brings back memories.

[@bluebird218bn]

My mom made Swiss Steak using floured cubed steaks and stewed tomatoes. This brings back memories.

[@berean65]

To quickly tenderize meat, place meat in room temp water, just enough to cover, with about one half to one tsp. baking soda. Let set for no more than 10 to 15 minutes at most. Drain water and baking soda mixture from meat. Rinse in cool water and pat dry. Meat turns out tender every time.

[@Er-sv5tn]

I was raised in North Texas and Southern Oklahoma. We had Swiss Steak all the time made from tenderized round steak ....it was delicious

[@mrath214]

My mom made this by using round steak and chopping it with 2 knives with the flour on the meat, and browning the meat before adding the onions. She cooked for 9 of us and usually had 2 large skillets full plus potatoes going.

[@staceyn2541]

There was a booth run by a Ladies Aid group at my county fair that served Swiss Steak. It was divine. Side of farm fresh green beans, sliced tomatoes, and bread and butter. This was my favorite 'fair food' for over 30 years! Cost less than $5, too. I went back a few years ago and now they serve boring old hamburgers. Bring back the swiss steak!! Cubed steak is almost as much as real steak now. The whole point was to use cheap meat and make it tasty! Cubed steak, skirt steak, chuck steak, all over $5/lb.

[@S.A.K-c6d]

Eliza Leslie has a "Tomato Stewed Beef" recipe in her 1857 "Miss Leslie's New Cookery Book". It calls for burying thin, tender beefsteaks in peeled, quartered fresh tomatoes (sprinkled with salt and pepper), with bits of butter rolled in flour, one or two finely chopped onions, and a little sugar to counter the acidity of the tomatoes. She's very firm about adding no water, as the tomatoes should give out enough liquid, and suggests that it can be used with just about any meat.

[@BethanySmith-t7c]

Thank you for sharing your research

[@vlmellody51]

Apparently, I'm second. 😂 I used to do a lot of DIY when I was young, and I still have all my tools. Among them are my graduated rubber mallets, which I now wrap in plastic to use for flattening and tenderizing meat.

[@brandonmulford5524]

This as Swiss Steak is a staple in the USAF.

[@jrkorman]

Ah yes - a staple of the chow hall - Mystery Meat!

[@justmutantjed]

Oh, hey - I remember a version of Swiss Steak that my late father made. I think he usually made it in the slow-cooker. I remember me being a fussy young man that didn't like it because of no good reason, but I miss those meals now.

[@joeyhardin1288]

Thank you Glen and Julie. My grandmother would do this recipe but she would Swiss the steak with the edge of a saucer. Safe travels on your journey.

[@Tyler_Cresswell]

Your videos are just stunning 💚💚

[@andrewmcgibbon9785]

My mom made this with Cube steak. A chopped onion and a green bell pepper. She called it Pizza steak. She would use a 16 oz can of pizza sauce and we would shake Green can brand parmesian cheese on it.

[@bluewater4]

Great adaptation! Like that very much. One independent fast food operation had a pizza burger. Then butcher shops started making the pressed patty with spices and a slice of mozzarella in the middle. Our Swiss Steak was made from cube steak and had usually a brown gravy but sometimes a tomato sauce-like addition. Called sometimes cubeD steak because it went through a cuber. Fell apart. Like the history. Spider, swissing. How many words we use and don't realize origins. Nothing to do with word guesswork.

[@anounimouse]

Glen, a large part of the 'toughness' is caused by the grain of the meat. If you look at the grain you'll see that you're cutting with the grain rather than against it. (clearly seen @ 6:20) This is my major beef with the way current butchers prep cuts fior us. Now I go to a butcher who will cut & sell us 6 lb to 8 lb chuck roasts. Then we separate the 2 sections (with the grain running lengthwise in both - like the grain-lines of a flank steak) and can cut the meat against the grain when serving. This gives very short 'fibers' of meat, less than half inch or quarter inch by choice - and VERY tender!! All the braising in the world won't overcome meat butcher-prepped as yours is.

[@daviddickey370]

This was in frequent rotation for Sunday dinner (served with mashed potatoes, and either green beans or peas). I haven't had it in about 40 years. A similar steak dish was called "smothered steak" -- steak in a mushroom gravy (iirc, made much as you would make gravy for biscuits -- remove meat, add onion and sliced mushrooms, cook until tender, add flour, cook to remove raw taste, add whole milk a bit at a time and reduce to make a thick mushroom gravy; I seem to recall my mother adding something called kitchen bouquet which was something like maillard in a bottle). Those sauces can cover up a lot of the sins of cheap cuts of meat. I'll have to try my hand at these.

[@kenyattaclay7666]

I grew up with something similar, I think my mom called it Swiss steak also. However I think she use cubed steak instead.

[@ShesInLosAngeles]

In my Mother’s 1950’s Mexican kitchen, she also called this Swiss steak. Of course, Pop’s always asked for a tortilla to make it his own. She served with mashed potatoes. 👍🏼

[@lsrx101]

I can totally see wrapping it in a tortilla. Especially if you used Rotel or salsa in the gravy. 👍

[@RealBigBadJohn]

I love these shorter cooking videos. 👍⬆

[@lindalankowski474]

My mother's Swiss Steak started with a similar steak, cut into smaller pieces. The braising liquid had onions and garlic, often mushrooms, never tomatoes. I would call it a brown sauce today. She always made it in her Sunbeam electric fry pan, which may be where the recipe came from.

[@cliffordbaker4930]

My mother, like yours, called it Swiss Steak, and also used bell peppers with the onions and tomatoes.

[@naturalfreq]

My parents called it Swiss steak too. It was pretty good.

[@derekclements5682]

In the Australian Navy we added cheese and it was called "Train Smash" because of what it looked like. But tasted great

[@ericbrown3247]

Mamma used to make Swiss (suisse?) steak, but instead of tomatoes just used water and a lot more flour than what you used. It made a brown gravy and we would have it with rice. Thanks for this. Next Sunday I'll either make this version or mamma's..regardless, I'll add some bell peppers and shrooms.

[@digdug7177]

Next time when you slice the steak put it back into the pan to incorporate the sauce better. Thanks for the recipe. Doug 🇨🇦

[@tonyboyd1003]

This was a staple in my home as a kid as well. We also called it Swiss Steak.

[@BNGamesYT]

My Mexican Mother would refer to this as Steak Picado. Other than adding bellpeppers to it, it would be very VERY similar. Fan from Los Angeles!

[@SethWistful]

Yup, swiss steak, served over mashed mashed potatoes. It was my least favorite thing as a kid, but my dad who'd make would bake the steak in an aluminum pan with foil. It always just tasted like i was licking metal. But, hey, definitely nostalgic! - from Kansas, USA

[@cathywolford3306]

I grew up making this steak with round steak. I tenderize it a guite a bit more than you did. I would dredge the meat in flour after tenderizing. I would fry the meat til browned adding the onions and tomatoes after browning. I would put it in the oven at 350 for an hour until it was fall apart tender. Served it over mashed potatoes or rice.😊

[@PBG345]

Yummy comfort food. Lots of variations all across Canada and US. Use more tomatoes, no water and let the thickened sauce be gravy. We serve ours over mashed potatoes with a side of green beans.

[@MarvinTurner-oc4ml]

This was a regular menu item at the Turner household also. Mom would usually just buy "cubed steak" which is small pieces of round steak pre-tenderized by the butcher at the grocery store. But the sauce is the same, right down to the onions that are slightly burnt on the edges. I can taste it right now even though I last had it in the 20th Century. Might have to check the meat counter for cubed steak this afternoon.

[@RealBigBadJohn]

Needling devices are wonderful for tenderizing steaks.

[@99zanne]

My mom and I both still cook this. We do use a pressure cooker tho!

[@CalebICT]

My mother’s Swiss steak was much different. No tomatoes, etc. she used the edge of a heavy dinner plate to tenderize the meat. My mouth is watering thinking about it.

[@mcguiganmike]

Our mom used peas also, still Swiss Steak. :)

[@emptynestgardens9057]

Yup my mother called it Swiss steak too and I vividly remember being forced to eat the slimy onions.

[@DrJeffreyLusk]

In the US, the pre-tenderized version of this steak is called cube steak. Grew up on it too.

[@sheliahudnall3329]

I also made this steak. Maybe once a month. After browning the steak I would add the cooked onions and a can of tomatoes then pop it in the oven.

[@lesliemoiseauthor]

My mom made swiss steak all the time. I never knew what the term meant. Thank you.

[@nickbriggs9620]

My mom and grandma called this Swiss steak, dad and granny said it’s a tomato gravy steak… my best friends mom called it mater steak

[@adsrentals]

That's a good recipe for game meat too!

[@Tired-Canadian]

Game meat? Like an Xbox or PlayStation player? Ha ha, words are fun but seriously don’t eat game players. 👍