I have never EVER made Swiss steak, so I am interested to see your posts.

This is close to the Swiss Steak I used to cook.

Swiss Steak

2 pounds round steak, 1 inch thick
1/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon ground black pepper
3 tablespoons vegetable oil
1/2 cup chopped onion
1 can (14.5 ounces) diced tomatoes
3 tablespoons chopped green bell pepper **my recipe called for celery
AND a handfull of raisins Love raisins in my swiss steak

Preparation:
Cut steak into serving-size pieces. Combine flour, salt, and pepper; pound into round steak with meat mallet. In a large skillet, brown meat in hot oil. Add onion and tomatoes; cover and cook swiss steak over low heat for 1 1/2 hours, or until tender. Add green bell pepper; cook Swiss steak 15 minutes longer. Skim off excess fat. Taste and adjust seasoning.
Swiss steak serves 6 to 8.

Here's Alton Browns recipe for comparison:

Swiss Steak

Alton Brown

Ingredients
2 pounds beef bottom round, trimmed of excess fat
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3/4 cup all-purpose flour
1/4 cup vegetable oil or bacon drippings
1 large onion, thinly sliced
2 cloves garlic, minced
2 stalks celery, chopped
1 tablespoon tomato paste
1 (14.5-ounce) can diced tomatoes
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 tablespoon Worcestershire sauce
1 1/2 cups beef broth
Directions
Preheat the oven to 325 degrees F.

Cut the meat with the grain into 1/2-inch thick slices and season on both sides with the salt and pepper. Place the flour into a pie pan. Dredge the pieces of meat on both sides in the flour mixture. Tenderize the meat using a needling device, until each slice is 1/4-inch thick. Dredge the slices on both sides once more and set aside.

Add enough of the bacon drippings or vegetable oil to just cover the bottom of a 4 to 5-quart Dutch oven set over medium-high heat. Once the oil begins to shimmer, add the steaks to the pan, being careful not to overcrowd. Cook until golden brown on both sides, approximately 2 minutes per side. Remove the steaks to a plate and repeat until all of the steaks have been browned.

Remove the last steaks from the pot and add the onions, garlic, and celery. Saute for 1 to 2 minutes. Add the tomato paste and stir to combine. Next add the tomatoes, paprika, oregano, Worcestershire sauce and beef broth and stir to combine. Return the meat to the pot, submerging it in the liquid. Cover the pot and place it in the oven on the middle rack. Cook for 1 1/2 to 2 hours or until the meat is tender and falling apart.

This is what I do.

1 (or as many as needed) cubed round steak
salt & pepper to taste
flour
onion

Dredge the steak in the flour. I ususally season both the meat & the flour.
In a hot skillet, melt butter or heat oil and brown meat. Put browned meat in an oven proof dish, I use an enamelled roaster. Cover with water, or make gravy in skillet after meat is browned (this is what I do. We like lots of gravy!)to cover meat. Add sliced onions on top. Bake at 350-375° for 1 1/2 hours or until meat is tender. Serve with mashed potatoes & your choice of veggie.

Tami

I used round steak, cut into serving-sized pieces. Heat vegetable oil until very hot. Sear the meat in the heated oil. Once browned, remove the meat, and add flour to the oil; once the flour is browned, add water to make the gravy. I season it with salt, pepper, beef bouillon, a pinch of oregano, Worcestershire sauce, bay leaf, onion powder, garlic powder. Add a sliced onion and simmer the meat for about 3 hours, until tender.

Tami, I call that Smothered Steak and Mom and Grandma use to make it. Everyone I cook it for loves it. I seem to always burn myself when I make this. LOL!

When I cut steak into thin slices use Bell Peppers and Tomato Sauce I call that Pepper Steak.

My Swiss Steak breaded and browned and smothered in tomato base sauce.

I pound flour, salt and pepper into a thick round steak (top round). brown in in a little oil then add water and cover it tightly and bake at least an hour. Then I take the meat out, get the pan juice bubbling on the stove top and add a water/flour slurry, stirring it until it thickens and makes gravy. (Add salt and pepper and a little Kitchen Bouquet for color.)

But next time I'm making Glenda's recipe with the raisins.

I have never made swiss steak. Will pick up the ingredients Monday and try . Going to try Glenda's with raisins. All of the recipes sound really good.

These sound so good! Does anyone have a good recipe that could be used in a crock pot?

Gale, there are a lot of people that make it with a tomato base. However, I have never aquired a taste for most things tomato. I eat garlic free spaghetti & lasagna, and pizza, Oh, and chili, but that's it, except for ketchup. I don't even like beef veg. soup with a tomato base!

Tami

I remember being a newlywed and pounded the meat with the top of the glass coke bottle between wax paper.

I cooked mine in my wedding gift electric skillet..

I got this from the Walgreens cookbook, I remember in the early 60's we would go there once a week on our lunch hour just for the swiss steak.
I haven't made this in years guess I'll have to again.

Walgreens Swiss Steaks in Pan Gravy.

2 lbs round steak, cut into 8 ( 4 ounce) steaks
1/2 cup flour
1 tsp salt
1/4 tsp pepper
1/4 cup vegetable oil or shortening
1 onion finely diced
1 14 &1/2 ounce can of tomatoes
1 16 ounce can of brown gravy.

preheat oven to 350°.

Mix flour. salt & pepper and pound into steaks on both sides. using a meat mallet.

Heat oil in heavy frying pan and brown steaks on both sides.

place in baking pan, sprinkle onions on top of steaks.

Add tomatoes and brown gravy.

Bake for about 1 1/2 hours or until tender.

Adapted for your kitchen..from the original Walgreens recipe.

Walgreens Cafeterias = 1940's - 1960's

Tally-I think you could make any one of these in the crock pot.Just brown or sear the meat before you put it in,then add everything else.I would cook it on low for several hours.
Glenda-When I first married I pounded steak with the side of a saucer.LOL Also cooked the swiss steak(and just about everything else) in my brand new electric skillet.I learned to make swiss steak with a tomato base.We called it smothered steak when made (minus the peppers) with brown gravy or some other type of gravy.
I make mine with round steak,pounded then floured and browned.Then bell pepper,onions,and diced tomatoes with the juice.Salt and pepper to taste.Cover and cook either on top of the stove or in the oven at 325 for a couple of hours.

I wasn't sure which you wanted when I saw Swiss Steak.
Swiss Steak here is steak in brown gravy.
Pepper Steak is with tomatoes, green peppers, onions and garlic.

This is what I have known: Salisbury steak is a dish made from a blend of minced beef and other ingredients, which is shaped to resemble a steak, and usually is served in brown sauce.

I don't really have a recipe but here is what I do.
I pound some seasoned flour into serving sized pieces of round steak. I brown it in hot oil and then add some chopped up onions, celery and carrots. I add some chopped up fresh thyme, fresh chopped Italian parsley, salt and pepper and let the vegetables get soft. Then I add some beef broth and let it simmer until the meat is tender,
I serve it with mashed potatoes and green beans.
Thanks for the reminder....I haven't made it for a long, long time.
I used to use a can of tomatoes but DH said he liked it better without....and so do I.

Tally, you can certainly do mine in the crock pot. Just make the gravy after browning the meat, pour it over the meat and onions in the crock pot and cook on low 8 hour/high about 4-5. I've done it before.

Tami

Can always depend on KT'ers! Glenda's 1st one is super close to the recipe I used to make but never tried raisins in it. Sounds yummy!

Brown gravy ones are called Smothered Steak 'round here and are delicious too.

Thanks to all, Suzi

I don't know if this is authenic swiss steak but it is the way we like it-since we don't like tomatoes on it. I flour ,brown steak, put on a can of mushroom soup and onion soup mix and a bit of water . Let it simmer in this till tender. Thicken the gravy if you like but the flour on the meat does thicken it a bit. Sure could do it in the crock pot but I usually do it on top of the stove.