Vintage Swiss Steak Recipe
This is the Best Savory Swiss Steak recipe that my mom made when I was a child. It is absolutely savory as the title suggests with an amazing creole flare. The meat literally falls apart after baking in the gravy and veggies with a fork and is mouth-watering!
A different way to make Swiss Steak
Using an Aluminum foil pouch to cook this meat and vegetable dish helps seal in all the flavors and keeps the meat super moist. The added bonus is the easy clean-up work after dinner!
I prefer this recipe over other stovetop versions because it is so simple to put together. Once it is sealed in the aluminum foil, it just bakes. No need to check on it until the timer goes off! Then you simply pull it out of the oven, open the foil and transfer it to a serving platter or directly to the plate.
The ingredients are all typical staple items that you may already have on hand. Which is the perfect reason to give it a try!
Also, a little crusty bread served alongside would be good for soaking up the juices of the long-simmered gravy. - Just a thought!
Best Savory Swiss Steak Creole
- 2 Sheets 20” Reynolds Wrap or heavy aluminum foil
- ½ tablespoon Butter or Olive Oil
- 1½ Lbs Round Steak
- 1 Envelope Beefy-Onion or Onion Soup Mix
- ½ Large Green Pepper red peppers work well too!
- 1 Small Onion sliced
- ¾ Can 28Oz Can Whole Tomatoes (reserve the juice)
- ¾ Cup tomato juice from canned tomatoes
- 1 tablespoon A1 Sauce or Worcestershire sauce
- 1 tablespoon Cornstarch
- 1 teaspoon Cornstarch
- Preheat oven to 370 Degrees
- Arrange foil using 2 sheets and folding them together to create 1 bigger sheet.
- Butter or oil the foil
- Cut the veggies to size
- Season the steak with salt and pepper, trim off the fat and cut into serving sizes.
- Arrange vegetable and steak on foil and sprinkle onion soup mix over the top
- Add ½ to ¾ whole tomatoes and reserve the juice for the next step.
- In a separate bowl add A1 sauce, tomato juice, cornstarch. Whisk together until smooth and pour mixture over meat and veggies.
- Fold foil edges to create a pouch and seal tightly.
- Bake for 2 hours.