Kitchen notes · a little help before you start
Easy Swiss Steak
Easy Swiss Steak brings together steak, paprika, and onion. The thickening step has its own little bit of preparation. The quick notes will help you get the small jobs lined up before you start.
- Prep
- 15 min
- Cook
- 180 min
- Total
- 195 min
- Original yield
- Serves 4
- Ingredients
- 12 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Beef
- Cuisine
- American
- Preparation & total time
- Prep: 15 minutes or less · Total: over 60 minutes
A few quick notes
1. Mix the thickener as directed
The thickening step has its own little bit of preparation. Follow the mixing step before adding it, then use the consistency check in the method as you finish.
2. Keep the lid step in mind
Have the lid or covering ready before you need it. Follow the covered and uncovered parts of the method in their own order, especially when the finish changes partway through.
3. Get the oven ready first
Start with the oven-preheating step in the recipe. Then use the preparation steps that follow to get the food ready for the hot oven.
Get to know the ingredients
Steak
Look at how this ingredient comes into the method: Brown steaks on each side (adding additional olive oil if needed).
Paprika
Look at how this ingredient comes into the method: Combine flour, paprika, garlic powder, pepper & salt to taste.
Onion
Look at how this ingredient comes into the method: Place onion & carrot in the bottom of the pot.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 7 steps completeMake room for Easy Swiss Steak
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Keep the last little job in mind
The recipe finishes with this step: Serve over mashed potatoes. Set out what you need for that finish before the cooking gets busy.
A little more help as you go
Set out the first ingredients
Look through the first cooking step and have its ingredients ready before you begin. It is easier to give the pan your attention when you are not still looking for the next item.
Set up the coating steps in order
Read the coating sequence and set its ingredients out in that order. Keep the preparation and cooking steps separate so you can finish each piece the same way.
Set out the finishing ingredient
Keep the finishing ingredient within reach while the main preparation is going on. Add it at the step in the method so the last job is easy to complete.
A few questions you might have
What should I get ready before starting?
Set out the oven, dutch oven, and pot. Read the first preparation step before you get going: Preheat oven to 350°F.
Which little step is worth remembering?
The thickening step has its own little bit of preparation. Follow the mixing step before adding it, then use the consistency check in the method as you finish.
What happens at the end?
Keep this part of the method in view: Serve over mashed potatoes.
Is there another preparation step to plan for?
Look through the first cooking step and have its ingredients ready before you begin. It is easier to give the pan your attention when you are not still looking for the next item.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: Spend With Pennies. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
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