Sunday, April 1, 2018

Vintage Recipe: Swiss Steak

This recipe for Swiss Steak is a magazine or newspaper clipping that was glued to an index card. It was found in a small red metal recipe file box worn with age. The recipe card is dated “Sept 18 – 48”.

The original recipe has been scanned and is transcribed below. It can be printed for use in your own home kitchen. Enjoy!

Please Note: Every effort has been made to transcribe these old recipe cards completely and accurately. Many have faded, are stained, or simply do not include every step or tool used in the process. We have changed the wording in some places and added instruction in others to make the text a bit clearer. We do not test or verify all the information found on these old cards. If you choose use the information found here, please know that you do so at your own risk.
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Swiss Steak

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  • 1 1/2 lb. Round Steak
  • Flour
  • 1 tsp. Salt
  • 1/8 tsp. Pepper
  • 1/4 c. Bacon Fat
  • 1/2 c. Chopped Onion
  • 1 1/2 c. Canned Tomatoes
  • 1 stalk Celery, diced
  • 1 clove Garlic, peeled and diced


Trim the edges of round steak. Pound into both sides of the steak as much flour as it will hold, using a mallet or the side of a plate. 1 tsp. salt and 1/8 tsp pepper should be combined with the flour.

Heat in a heavy skillet bacon fat and onion. Brown the beef in the fat quickly.

Add tomatoes, celery and garlic.

Cover tightly and bake in a slow oven of 275 degrees F for 2 to 2 1/2 hours or until tender. Uncover for last half hour to thicken sauce.

Thicken gravy with flour if necessary.

Remove steak to hot platter and serve over and around it.


Original printed recipe is glued to an index card and dated September 18, 1948
Created using The Recipes Generator

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