With the cold weather here in earnest, I am looking for comfort foods. One of my favourite meals when I was a kid was Swiss Steak. Why it’s called “Swiss”, I have no idea. Maybe because it’s red? Anyway, whatever the reason, I can tell you: this is so tasty and so comforting to me that I just had to make it tonight. Of course, it helps that I have a freezer full of random meats that I would not typically ever buy (Chambers delivery, remember?). When I saw the boneless blade steak I thought, “that’ll be good for Swiss steak…” and got on the phone to my Mom. She said that I could share her recipe with you, dear Reader, as long as I remembered to call it “World Famous”. And so, here it is:
Ingredients
2 lbs of beef – blade steak, shoulder steak or any cheaper cuts that are marbled. Make it thick cut – 1/2 an inch at least.
pepper, garlic salt, to taste
2 tbsp olive oil
2 can tomato soup
1 cup beef broth
4 potatoes, quartered
1 onion, peeled and quartered
3 carrots, cut into chunks
Method
- Preheat your oven to 350°F.
- Cut your meat into individual pieces so it’s easier come serving time. Season the meat with garlic salt, fresh ground pepper and Worcestershire sauce. Mom doesn’t add salt because of the salt content in the beef broth. If you find that you need it, you can always add it at the table.
- Heat oil in a frying pan large enough to brown the meat. Once the oil is hot, add the meat and and brown on all sides. Remove browned meat to casserole dish.
- Arrange the potatoes, carrots and onion on top of the meat.
- In a bowl mix together the 2 cups of beef broth and 2 cans of tomato soup. Pour this over the meat and vegetables, and bake covered for 60 – 90 minutes.
This makes a great meal, and will serve 4-6 people, depending on who’s at your table. My kids, for instance, really only count as 1/2 a person between the both of them. 
It also makes a lot of sauce, which is great for pouring over the meat and veg, just like a gravy. Thanks for sharing, Mom! I know my dear Readers will love it.
Enjoy!
