Skip to Content

Swiss Steak (VRP 200)

Share Your Love of Vintage Recipes!!!

Swiss Steak

Vintage Recipe Box 200 Overview

There are lots of fun recipes to read in the box this recipe for Swiss Steak was with.

Click here to view all of Vintage Recipe Box 200 recipes from Langhorne, Pennsylvania and to learn more about the history of the recipe box.

Learn more about the History of Food and view the background of dishes and brands, read through recipe roundups, and more.

Start your own recipe box for your family or friends. Click here to view New and Vintage Recipe Boxes.

Once you have your recipe boxes, you will need recipe cards. Click here to view Recipe Cards and Templates.

Want to protect your recipe cards from splats and splatters in the kitchen? Click here to view Recipe Card Protectors and Sleeves.

Recipe Card Details

Swiss Steak Recipe Card Front

Swiss Steak

Swiss Steak

Swiss Steak

Front of the recipe card for Swiss Steak.

Vintage Kitchen Tools, Dishes, and Cookbooks

I love vintage dishes and kitchenware and on the weekends I can often be found in a thrift store poking through the shelves to find vintage treasures to use as props for our photography for the site. Click here to view Vintage Kitchenware on Etsy.

You can always find treasures on sites that sell used items such as Vintage Cookbooks on eBay and Vintage Cookbooks on Etsy

Every once and a while you can find a good cookbook with Vintage Recipes on Amazon. I don’t have any recommendations as I haven’t bought any as I prefer the handwritten recipes that you see on our site.

Swiss Steak Recipe

If you make this Swiss Steak recipe, join our Facebook group and share your photos! (Or just join anyway, we would love to have you!!!)

Swiss Steak

Swiss Steak 1

Swiss Steak (VRP 200)

Ingredients

  • 1/3 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1½ pounds beef top round steak, trimmed of fat
  • 3 teaspoons vegetable oil
  • 2 cups sliced fresh mushrooms, about 6 ounces
  • 1 large onion, thickly sliced, about 1 2/3 cups
  • 1 cup canned low-sodium beef broth
  • 3/4 cup water
  • 1 tablespoon chopped fresh parsley

Instructions

    1. Heat oven to 325°F; spray 13 x 9 x 2-inch baking dish with cooking spray.
    2. In pie plate combine flour, salt, and pepper; dip beef in mixture to coat well on both sides, shaking off excess. Set remaining flour mixture aside. In 12-inch nonstick skillet over medium-high heat, heat 1½ teaspoons oil; add beef; cook 5 minutes on each side until well browned. Set aside half of onion and mushrooms; transfer remainder to baking dish with beef.
    3. Place reserved flour mixture in small bowl; using wire whish or fork, gradually beat in beef broth and water. Pour mixture over contents of baking dish; cover with foil; bake 1 hour 20 minutes until beef is tender.
    4. Ten minutes before beef is done, uncover baking dish; arrange reserved onions and mushrooms over beef. Re-cover; cook until beef is ready and vegetables are tender.
    5. Transfer vegetable-topped beef to serving platter; sprinkle with chopped parsley. Serve accompanied by mushroom-onion pan gravy.

    Makes 6 servings.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

VintageRecipeProject.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Read our Privacy and Affiliate Policy.

Skip to Recipe