Swiss Steak In Foil
Swiss Steak In Foil offers tender, flavorful beef with a tangy tomato and onion sauce, baked to perfection. Perfect for a hearty, fuss-free family dinner.
Ingredients
Instructions
- Tear off a foot length of foil.
- Fold the shiny side of the foil inward.
- Combine catsup and flour and spoon half of the mixture into the center of the foil.
- Place the steak on top of the mixture.
- Season the steak with salt.
- Cover the meat with sliced onion, the remaining catsup and flour mixture.
- Sprinkle lemon juice over the top.
- Fold the foil over the ingredients and seal securely.
- Place the foil packet in a shallow baking pan.
- Bake at 350°F (175°C) for 1 1/2 to 2 hours.
Tips & Substitutions
For optimal flavor, marinate the round steak in the catsup mixture for a few hours before cooking. If you don't have catsup, you can substitute with tomato sauce or crushed tomatoes. To enhance the dish, consider adding diced bell peppers or mushrooms along with the onions. Make sure to seal the foil tightly to trap the steam, ensuring the steak becomes tender and flavorful.
Serving Suggestions
Serve the Swiss steak alongside creamy mashed potatoes or buttered noodles to soak up the delicious sauce. Steamed green beans or a fresh garden salad make excellent sides that balance the richness of the dish. For a hearty meal, consider pairing it with crusty bread or rice, which can also be great for mopping up the sauce.
Storage & Reheating
Leftover Swiss steak can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the steak in a baking dish covered with foil and warm it in the oven at 300°F (150°C) until heated through. Alternatively, you can microwave individual portions, but be cautious not to overheat, as this may dry out the meat.
Nutrition & Diet Analysis (per serving)
Each serving of Swiss Steak In Foil contains roughly 275 calories, with 5g protein, 45g carbohydrates, and 9g fat. It is a good source of protein (10% of the Daily Value). Note that it is relatively high in sodium, at 2259mg per serving (98% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of beef for this recipe?
Yes, while round steak is traditional, you can use other cuts like chuck roast or flank steak. Just ensure they are well-marbled for tenderness. Adjust cooking time accordingly, as different cuts may require more or less time to become tender.
Can I cook Swiss steak in a slow cooker instead?
Absolutely! To adapt this recipe for a slow cooker, layer the ingredients as directed in the foil, but place them directly in the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours until the steak is tender. This method allows flavors to meld beautifully.
What can I do if I want a thicker sauce?
If you prefer a thicker sauce, you can add a cornstarch slurry towards the end of cooking. Mix 1 tablespoon of cornstarch with 2 tablespoons of water, stir it into the sauce, and let it cook on high for an additional 10-15 minutes until thickened.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).