Just as fashion came full circle on platform shoes and bell-bottoms, the dinner plates of the 1960s and 1970s had their own procession of culinary trends. The decade was a period of bombastic experimentation, when convenience would often reign over tradition and innovation would sometimes be a means to questionable cuisine. From gelatin molds holding captive unwilling ingredients to innovative means of getting a buck’s worth out of them, these decades left their own distinct imprint on American food. The cuisine of this era is an interesting mix of practicality and audacity, one that answered to social and economic realities. Some of these now-unrecognizable victuals crept quietly away into the past, they linger as relics spoken of in nostalgic corners or discovered only in vintage cookbooks.
These were not merely poorly tasted foods; some do not exist at all anymore, leaving us to marvel at the tastes and textures that defined a time. Finding these lost recipes provides a fascinating glimpse into an earlier era when dinner plates were filled with surprising flavors and daring combinations. It’s a culinary time capsule that says a lot about life during mid-century America. This journey uncovers the histories behind these vintage foods, revealing societal shifts, strange tastes, and the brashness of mid-century American cuisine. Prepare to be amused, a little queased, and certainly enlightened about the food that time, happily or otherwise, forgot. These foods are telling stories not just of flavor but of culture, convenience, and changing tastes.
1. Creamed Vegetables
Creamed vegetables were an adventurrous and standard staple found in most American kitchens. In contrast to today’s occasional creamed spinach, the 1970s and 1960s witnessed almost every vegetable being smothered with a creamy, rich cream sauce. The luxuriant preparation elevated humble greens to lush, rich side dishes found on many family dinner tables. The creamy consistency was both a flavor enhancer and a means of making vegetables inviting to children and adults alike.
Carrots, broccoli, peas, corn, and Brussels sprouts all were eligible for this creamy transformation.
The appeal was sensory as well as practical: cream sauces masked bitterness and dullness, domesticating vegetables to be more appealing, particularly for kids. It was a sneaky way of getting kids to eat veggies by offering them a more appealing texture and taste, making rot root greens something worth coveting. This technique had its roots in an era when heaviness rather than lightness was valued in cooking. Their use of fatted vegetables matched the times during their affinity for hearty, easy-to-prepare foods. The creamy texture provided warmth and fullness, faithful to the comfort food movement. They eventually went out of style, though, after the onset of a craving for fresh, crunchy tastes, and they stood as quaint reminders of a bygone, more luxurious age. Today, creamed vegetables are a nostalgic treat rather than a staple.
Creamed Broccoli Soup
Equipment
- 1 Large Saucepan or Soup Pot For sautéing vegetables and simmering soup.
- 1 Blender or Food Processor For pureeing the soup; an immersion blender is also suitable.
- 1 Chef’s knife For chopping onions, carrots, garlic, and broccoli.
- 1 Cutting Board
- 1 Whisk For mixing the flour slurry and stirring the soup.
Ingredients
Main
- 3 tablespoons butter
- 1 onion chopped
- 4 large carrots chopped
- 1 clove garlic chopped
- 4 cups water
- 4 tablespoons chicken bouillon powder
- 1 pound fresh broccoli florets
- 2 cups half-and-half
- 3 tablespoons all-purpose flour
- ¼ cup ice water
- 1 tablespoon soy sauce
- ½ teaspoon ground black pepper
- ¼ cup chopped parsley
Instructions
- Melt butter in a saucepan over medium heat; add chopped onions, carrots, and garlic, and cook for 5 minutes, stirring occasionally until softened.
- In a medium-sized cooking pot, add 4 cups water and chicken bouillon granules and bring to boil. Add precooked onion mixture to soup pot. Add broccoli florets, reserving a few pieces to be added near the end of cooking time. Reduce heat and simmer, covered, for 15 to 20 minutes or until broccoli is just tender.
- In a blender or food processor, puree soup in batches and return to pot. Stir in half and half cream and remaining broccoli florets.
- In a cup, mix flour with 1/4 cup cold water to form a thin liquid.
- Bring soup to boil; add flour mixture slowly, stirring constantly to thicken soup as desired. Add soy sauce, black pepper, and stir well. Garnish with chopped parsley (or carrot curls) when serving. Serve soup hot or cold.
Notes
2. Spam
Spam, the legendary canned ham, was a mid-century American household staple. Anything but the punchline it has become, Spam was employed with enthusiasm, appearing in a surprising quantity of recipes. Its ease, affordability, and self-stability made it a must for busy households and ration-conscious families. It was a no-refrigeration-required source of protein until opened, a huge benefit in many a household.
Spam was manipulated by people in every kind of way: chipped into salads, breaded and fried, thrown into chili, and even spiced with peach cups for a sweet-savory snack. It was versatile enough to be a blue-collar saver for family budgets and an ideal for ration-aware post-war families. Its saltiness and meaty taste were perfect for innovative applications, frequently extending meals and introducing protein to unsusual meals.
Main reasons Spam became popular were:
- Long shelf life in the absence of refrigeration before it is opened
- Source of inexpensive protein for families on a tight budget
- Ease of preparation for quick, simple meals
- Versatility to all types of recipes, from salads to main courses
Spam Musubi
Equipment
- 1 Medium Saucepan For cooking rice
- 1 Large Skillet For cooking Spam
- 2 Mixing Bowls One for soaking rice, one for marinade
- 1 Rice Press (Musubi Mold) Essential for shaping the musubi
- 1 Sharp Knife and Cutting Board For slicing Spam and nori
Ingredients
Main
- 2 cups uncooked short-grain white rice
- 2 cups water
- 6 tablespoons rice vinegar
- ½ cup white sugar
- ¼ cup soy sauce
- ¼ cup oyster sauce
- 1 12 ounce container fully cooked luncheon meat (such as Spam)
- 2 tablespoons vegetable oil
- 5 sheets sushi nori dry seaweed
Instructions
- Gather all ingredients. Dotdash Meredith Food Studios
- Soak uncooked rice in water to cover for 4 hours; drain and rinse. Dotdash Meredith Food Studios
- Bring 2 cups water to a boil in a medium saucepan. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes. Dotdash Meredith Food Studios
- Remove pan from heat and stir in rice vinegar. Set aside to cool. Dotdash Meredith Food Studios
- Stir sugar, soy sauce, and oyster sauce together in a medium bowl until sugar is completely dissolved. Dotdash Meredith Food Studios
- Slice luncheon meat lengthwise into 10 slices, or to desired thickness, and marinate in sauce for 5 minutes. Dotdash Meredith Food Studios
- Heat oil in a large skillet over medium-high heat. Cook slices until lightly browned, about 2 minutes per side. Dotdash Meredith Food Studios
- Cut nori sheets in half and lay on a flat work surface. Dotdash Meredith Food Studios
- Place a rice press in the center of a sheet, and press rice tightly inside. Dotdash Meredith Food Studios
- Top with a slice of luncheon meat, and remove press. Dotdash Meredith Food Studios
- Wrap nori around rice, sealing edges with a small amount of water. (Rice may also be formed by hand in the shape of the meat slices and about 1-inch thick.) Dotdash Meredith Food Studios
- Serve musubi warm or chilled. Dotdash Meredith Food Studios
Notes
While still existing, the cultural image of Spam has taken a hit as newer, less processed foods started gaining popularity, but it is a nostalgic food for many.
3. The Ladies’ Special
The “Ladies’ Special” was a strange diner menu special that mirrored the strange diet trends for women during the period. It was a hamburger patty cooked but without bun, a small amount of cottage cheese topped with canned fruit, and a “sad” side salad. The meal was about being light and nothing else to do with taste, mirroring the constrictive and dull diet culture back then.
It was a reflection of women being forced into certain forms through restrictive dieting by society. Not at all a pleasure, it was rather a chore, as a food representation of poorly thought-out health trends. Lacking a bun and the sparse accompanying items made it not delicious to the contemporary palate, showing how gender roles shaped eating and food choice.
Luckily, the Ladies’ Special has vanished from menus, to be replaced by more inclusive and healthier meal options. It is a strange relic of a past when diet culture was all about gender roles, a reminder of how much nutrition education and food inclusivity have come along.
4. Canned Chinese Food
Before authentic Asian food became popular, canned Chinese food was the gateway to that taste for the majority of Americans. From orange chicken to chow mein, these heat-and-eat dishes were easy to access and sometimes compromised quality and authenticity. They provided an easy avenue to try “exotic” foods without stepping outside, albeit in thick Americanized dress.
These canned foods were so well received because they:
- Offered a fast alternative to classic meat-and-potatoes cuisine
- Brought “exotic” tastes in a neat, affordable package
- Needed minimal preparation, catering to busy lives
While frequently mushy or too sweet, they paved the way for global gourmand exploration. Canned Chinese cuisine is pretty much an extinct phenomenon now, having given way to lively, authentic varieties that honor real tastes and cultural diversity.
5. Liver and Onions
Liver and onions were a popular dinner dish in the 1960s and 1970s, symbolizing the era in which organ meats were eaten regularly. Caramelized onions were served over cooked liver to offer an earthy, rich taste as well as a less chewy mouthfeel than muscle meat. It was a filling, inexpensive dinner that offered necessary nutrients such as iron.
For most families, it was a weekly mainstay, prized for its cost and nutritional value. It brought iron and nourishment, with a sensible approach to whole-animal food. But its overwhelming scent and strong flavor have relegated it to appearing on fewer plates nowadays, and hence out of the everyday kitchen.
Though it’s unfashionable, liver and onions is still a down-home staple to others, reminding them of the good old days when cooking had to be economical. It reminds us of an era when nothing was wasted on the animal, when thrift and tradition ruled the American kitchen.
Liver and Onions
Equipment
- 1 Large Frying Pan or Skillet For sautéing the onions and pan-frying the liver
- 1 Cutting Board For preparing liver and onions
- 1 Chef’s knife For slicing liver and onions
- 1 Shallow Dish or Plate For dredging the liver in flour
- 1 Tongs or Spatula For handling and turning liver and onions while cooking
Ingredients
Main
- 1 lb Beef Liver
- 1 Stick Butter
- 2 Onions
- 2 cups Flour
- Seasoned Salt
- Pepper
Instructions
- Trim any membranes or connective tissue from the beef liver, then slice it into even, thin pieces, about 1/4 to 1/2 inch thick.
- In a shallow dish, combine the flour with a generous amount of seasoned salt and pepper, mixing well.
- Melt half of the stick of butter in a large frying pan or skillet over medium heat. Add the sliced onions and cook, stirring occasionally, until deeply caramelized and tender, about 15-20 minutes. Remove onions from the pan and set aside.
- While onions are cooking or after, dredge each piece of liver in the seasoned flour, shaking off any excess.
- Add the remaining butter to the same skillet over medium-high heat. Once the butter is melted and sizzling, carefully place the flour-coated liver pieces in the hot pan.
- Cook the liver for 2-3 minutes per side, or until browned on the exterior and just cooked through with a hint of pink in the center. Avoid overcrowding the pan; cook in batches if necessary.
- Once all the liver is cooked, return the caramelized onions to the pan, stirring to combine them with the liver and any pan drippings.
- Taste and adjust seasoning if necessary with additional seasoned salt and pepper.
- Serve immediately, ensuring each plate has a good portion of both the pan-fried liver and the sweet, tender onions.
Notes
2. Achieve perfectly caramelized onions by cooking them slowly over medium-low heat. This allows their natural sugars to develop, adding a deep, sweet counterpoint to the savory liver.
3. The key to tender liver is not to overcook it. Sear quickly on both sides until browned, aiming for a slight pinkness in the center. Overcooked liver becomes tough and mealy.
4. Ensure your seasoned flour is well-balanced. Beyond salt and pepper, a pinch of garlic powder or paprika can add extra depth to the crust.
6. Aspics
Aspics were gelatin desserts containing savory foods that imprisoned meats, vegetables, and eggs in glistening jelly. A party and dinner party staple, they were high-end and are now strange and repulsive to modern eyes. Their quivering, otherworldly consistency was once high-end and progressive.
They served practical purposes:
- Preserved leftover food before the advent of refrigeration
- Provided make-ahead preparation, simplifying host responsibilities
- Produced dramatic, layered visual displays that delighted guests
Today, aspics are all but universally reviled and only seen on special occasions outside retro parties, one of the most dramatic mid-20th-century vanishing acts of the culinary landscape. Their decline is a testament to changing taste and aesthetic expectations for food presentation.
Tomato Aspic
Equipment
- 1 Mixing Bowl For dissolving gelatin
- 1 Saucepan For simmering vegetable juice
- 1 Whisk or Spoon For stirring ingredients
- 1 Measuring Cups/Spoons For accurate ingredient portions
- 4 Individual Ramekins or Molds For setting and serving aspic
Ingredients
Main
- 1 .25 ounce envelope unflavored gelatin
- ¼ cup boiling water
- 2 cups vegetable juice such as V-8®
- 1 dash Worcestershire sauce or to taste (Optional)
- 2 cloves
- 1 bay leaf
- ½ cup chopped onion
- ½ cup chopped celery
Instructions
- Fully dissolve gelatin in boiling water in a mixing bowl.
- Combine vegetable juice, Worcestershire sauce, cloves, and bay leaf in a saucepan; bring to a boil, reduce heat to low, and simmer for 10 minutes. Remove and discard the bay leaf and cloves.
- Stir onion and celery into vegetable juice.
- Pour vegetable juice mixture over dissolved gelatin; stir gently to blend.
- Refrigerate until set completely, about 1 hour.
Notes
7. Cheese Logs
Prior to artisanal cheese boards, party appetizers were the balls and cheese logs. Constructed from cheddar or cream cheese blends, spiced with herbs or nuts, they had a creamy center and crunchy exterior, ideal for shared munching. They represented a party vibe and a host’s devotion.
They ruled thus because:
- They were perceived visually as a retro centerpiece that rolled onto the table
- They provided strong, tangy tastes that complemented crackers or bread perfectly
- Social, interactive table experience that encouraged mingling
Though less trendy now, cheese logs remain a nostalgic flash of mid-century entertaining, remembered affectionately for its ease of use and celebratory atmosphere.
Holiday Goat Cheese Log
Equipment
- 1 Food Processor Essential for finely chopping nuts, herbs, and fruit.
- 1 Serving Platter For presenting the finished goat cheese log.
- 1 Spatula Useful for spreading the nut mixture evenly.
Ingredients
Main
- ½ cup smoked almonds
- 2 tablespoons roughly chopped fresh parsley
- 2 tablespoons roughly chopped fresh chives
- ¼ cup dried cherries
- 1 8 ounce log plain goat cheese
Instructions
- Pulse almonds in the bowl of a food processor until chopped. Add parsley and chives; continue to pulse until incorporated. Add cherries and process until everything is finely chopped and you have a nice mixture of red and green.
- Pour nut mixture onto a flat work surface and spread into a thin layer.
- Roll goat cheese log in the nut mixture until fully covered. Carefully pick it up and tap the ends of the log into the nut mixture to cover. Place on a serving dish.
Notes
8. Ambrosia Salad
Ambrosia salad was a holiday staple, combining canned fruit, marshmallows, whipped or sour cream, and coconut. This rich, exotic sweet, creamy dessert was reserved for special occasions. The tropical taste and consistency of the salad made it standout at festive gatherings.
Its composition would typically consist of:
Canned fruit, such as pineapple, mandarin oranges, or cherries, for sweetness
- Mini marshmallows with chew and playfulness
- Rich binders such as whipped cream or sour cream to contribute richness
- Shaved coconut for texture and tropical taste
Although formerly popular, Ambrosia has gone out of style on contemporary menus, remembered as a sweet reminder of the past that brings people back to their childhoods.
Ambrosia
Equipment
- 1 Stand Mixer with whisk attachment
- 1 Large Mixing Bowl For combining all ingredients
- 1 Rubber Spatula For gentle folding
- 1 Chef’s knife For fruit and pecan preparation
- 1 Cutting Board
Ingredients
Main
- 1/2 cup heavy cream
- 1 tablespoon sugar
- 4 ounces sour cream
- 6 ounces homemade mini marshmallows approximately 3 cups
- 1 cup clementine orange segments approximately 6 clementines
- 1 cup chopped fresh pineapple
- 1 cup freshly grated coconut
- 1 cup toasted chopped pecans
- 1/2 cup drained maraschino cherries
Instructions
- Place the cream and sugar into the bowl of a stand mixer with the whisk attachment and whip until stiff peaks are formed. Add the sour cream and whisk to combine. Add the marshmallows, orange, pineapple, coconut, pecans and cherries and stir to combine. Transfer to a glass serving bowl, cover and place in the refrigerator for 2 hours before serving.
Notes
9. Fondue
Fondue was a communal dining fad in the 1960s and 1970s, making meals an interactive affair. Cheese, oil, and chocolate fondues caused guests to want to dip bread, meat, or fruit into scorching hot pots of goop, and meals became social and fun. Experience, and not food, was the priority.
Why fondue gained popularity:
- Novelty and spectacle at parties, producing celebratory moments
- Heterogeneity of flavor and courses, from entree to dessert
- Encouragement of social gathering and communal delight
Although still eaten sparingly, fondue’s popularity has declined, now becoming more of a nostalgic indulgence than a daily meal option.
10. Pineapple Meatballs
Pineapple meatballs embodied the era’s mania for sweet-savory pairings, driven by intrigue over Hawaiian culture. The acidity of pineapple was well balanced by hearty meatballs to yield a stimulating splash of flavor contrast that pleased many home cooks. The combination was part of a broader trend of tropical influence in US cuisine.
Pineapple’s mid-century applications in cuisine were:
- Sweet and savory balancing meatballs with a tropical twist
- Mix-ins for chicken and pork offerings for added taste
- Sweet and sour taste profiles that gained momentum
Though pineapple is still popular, the same enthusiasm for pineapple meatballs has shifted away, leaving a distinct chapter of American culinary history.
Slow Cooker Sweet and Sour Meatballs
Equipment
- 1 Slow Cooker
- 1 Whisk For mixing the sauce ingredients
- 1 Measuring Cups and Spoons
- 1 Small Bowl For preparing cornstarch slurry
- 1 Cutting Board and Knife For dicing peppers and mincing garlic
Ingredients
Main
- 2 dozen frozen meatballs
- 1 20 oz. can pineapple chunks drained and juices reserved
- 3/4 cup packed brown sugar
- 3 tablespoons cornstarch
- 1/4 cup white vinegar
- 3 tablespoons soy sauce
- 1 clove garlic minced
- Salt and pepper to taste
- 2 cups diced sweet peppers
- Hot cooked rice for serving
- Sliced green onion for garnish optional
Instructions
- Drain the canned pineapple chunks, reserving the juice for the sauce.
- In a small bowl, combine the reserved pineapple juice, brown sugar, cornstarch, white vinegar, soy sauce, and minced garlic. Whisk thoroughly until smooth.
- Place the frozen meatballs into the slow cooker.
- Pour the prepared sweet and sour sauce mixture evenly over the meatballs in the slow cooker.
- Stir gently to ensure all meatballs are coated with the sauce.
- Cover and cook on low for 4-6 hours, or on high for 2-3 hours, until the meatballs are heated through and the sauce has thickened.
- During the last 30-60 minutes of cooking, stir in the drained pineapple chunks and diced sweet peppers.
- Continue cooking until the peppers are tender-crisp.
- Taste the sauce and adjust with salt and pepper if necessary.
- Serve the slow cooker sweet and sour meatballs hot over a bed of freshly cooked rice, garnished with sliced green onions if desired.
Notes
11. Jell-O Salad
Jell-O salads were gelatin desserts composed of fruit-flavored gelatin and surprise ingredients such as vegetables, cottage cheese, and marshmallows. Brightly colored, wiggly things, they were the potlucks’ best friend, prompting discussion and inquiry. Their funniness warranted a centerpiece seat at parties.
Their popularity entailed:
- Ease of preparation and make-ahead element for beleaguered hosts
- Utilization of leftovers and cupboard items to prevent wastage
- Pretty, playful presentation that brought color to the table
They are now a nostalgic thing, turning up only at nostalgia parties or old-time family reunions, a crazy flashback to middle-aged imagination.
12. Rumaki
Rumaki was a party favorite dish consisting of chicken liver and water chestnuts covered in bacon and sometimes glazed over with BBQ sauce. It was a bite-sized delight constructed from smoky, earthy, and crunchy ingredients that took the party scene as a sensation. It was one of the demonstrations of the time’s passion for rich, layered flavor.
The greatest parts of Rumaki:
- Tasty, full-flavored pairings uniting liver and bacon
- Contrasting texture of soft liver and crunchy water chestnuts
- Bacon wrapping broiled to a crispy, savory finish
Rumaki
Equipment
- 1 Medium Mixing Bowl For marinating ingredients efficiently.
- 1 Heavy-Bottomed Saucepan or Dutch Oven Essential for stable oil temperature during deep frying.
- 1 Deep-Fry Thermometer Crucial for precise oil temperature control to ensure even cooking and prevent greasiness.
- 1 Slotted Spoon or Spider For safely lowering and removing Rumaki from hot oil.
- 24 Small Skewers or Toothpicks To secure the bacon wrap around the chicken liver and water chestnut.
Ingredients
Main
- 1 ½ cups teriyaki sauce
- ½ teaspoon minced garlic
- ½ teaspoon minced fresh ginger root
- 12 ounces fresh chicken livers halved
- 1 4 ounce can water chestnuts, drained and sliced
- 12 slices bacon cut in half
- 1 quart oil for frying
Instructions
- In a medium bowl, mix together teriyaki sauce, garlic and ginger root. Place chicken livers and water chestnuts in the mixture. Marinate in the refrigerator at least 2 hours.
- Heat oil in a large, heavy saucepan to 375 degrees F (190 degrees C).
- Wrap each half slice of bacon around one chicken liver half and a slice of water chestnut. Secure by skewering with small skewers or toothpicks.
- Carefully lower skewered wraps into the hot oil in small batches. Deep fry 3 to 4 minutes, or until bacon is evenly brown and of desired crispness. Remove from heat and drain on paper towels.
Notes
Although popular in its day, Rumaki was lost from ubiquitous menus in the 1980s, held dear by those who experienced its distinctive flavor.
13. Chocolate Soufflé
The chocolate soufflé was dessert elegance, with its dramatic rise and light texture. It was a grand finale in dining out at restaurants, demonstrating culinary artistry as well as cultivated taste. The lightness of the soufflé was accentuated vividly against its intense chocolate flavor.
Its features were:
- Rich, full-bodied chocolate flavor that gratified the palate
- Light, airy texture with crunchy crust that dissolved in the mouth
- Serve immediately for optimal experience, stressing freshness
The Best Chocolate Souffle Torte
Equipment
- 1 Springform Pan 9-inch recommended
- 1 Electric Mixer Stand or hand-held
- 2 Mixing Bowls One large for yolks, one medium for whites
- 1 Saucepan Medium-sized for melting
- 1 Rubber Spatula For folding ingredients
Ingredients
Main
- ¾ cup unsalted butter
- 14 ounces high quality dark chocolate 75 to 85% cocoa, chopped
- 7 large eggs separated
- ⅞ cup sugar divided
- 1 pinch salt
- 1 tablespoon confectioners’ sugar for dusting
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Cut a square piece of parchment paper that is larger than the springform pan. Set it on the bottom of the springform pan and secure the ring on top; the paper will extend outside of the springform pan, which makes it easier to remove the torte after baking. Grease the sides of the springform pan.
- Melt butter in a saucepan over medium heat. Remove from heat and stir in chocolate until melted. Allow to cool lightly.
- Beat egg yolks and 1/2 the sugar in a bowl with an electric mixer until light and foamy, about 5 minutes. It is important to beat a lot of air into the egg yolks, so they almost triple in volume.
- Fold lightly cooled chocolate mixture into the egg yolk mixture using a spatula.
- Beat egg whites in a glass, metal, or ceramic bowl until foamy using the electric mixer on medium speed. Gradually add remaining sugar and salt, continuing to beat until stiff peaks form.
- Stir 1/3 of the egg whites into the chocolate batter to thin it out. Then carefully fold in the remaining egg whites using a spatula. Immediately transfer batter into the prepared springform pan.
- Bake in the preheated oven until torte is no longer glossy, 30 to 40 minutes. Be careful not to bake too long, otherwise it will get dry.
- Cool on a wire rack until completely cool. Unmold carefully, since the torte breaks easily.
Notes
Although still served in many French restaurants, soufflés have all but disappeared from standard menus for the more convenient-to-prepare desserts that are better suited to contemporary kitchens.
14. Swiss Steak
Swiss steak was a hearty, homey dinner consisting of tenderized beef slow-cooked for a long time in a tomato-brothy gravy with vegetables. It was a filling warmer bringing people to the table at night, warming them with heat and contentment after a day’s toil.
Its popularity was due to
- Use of tougher cuts made tender by slow cooking and “swissing”
- Rich, meaty gravy with depth of flavor and wetness
- Nostalgic reminder of good old times and home cooking habits
Easy Swiss Steak
Equipment
- 1 Large Skillet
- 1 Meat Mallet or the edge of a sturdy plate
- 1 Small Bowl for flour mixture
- 1 Medium Bowl for tomato mixture
Ingredients
Main
- ¼ cup all-purpose flour
- 1 teaspoon salt divided
- ¼ teaspoon ground black pepper
- 2 pounds beef round steak cut 1-inch thick
- 2 tablespoons vegetable oil
- ¼ cup water or as needed
- 1 14.5 ounce can diced tomatoes
- ½ cup minced green bell pepper
- 1 teaspoon onion powder
- ⅛ teaspoon ground black pepper
Instructions
- Stir flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a small bowl until combined; sprinkle over steak. Pound flour mixture into meat with a mallet or the edge of a sturdy plate.
- Heat oil in a large skillet over medium heat. Cook floured steak in hot oil until browned on both sides, about 15 minutes. Reduce heat to low and pour in water. Cover the skillet and simmer until meat is tender, about 1 hour. Add more water to the skillet if needed to prevent burning.
- Mix together tomatoes, green bell pepper, onion powder, remaining 1/2 teaspoon salt, and 1/8 teaspoon black pepper in a medium bowl until combined; pour over steak in the skillet. Bring to a simmer and cook until sauce has thickened, about 30 minutes.
Notes
Though once ubiquitous, Swiss steak has all but vanished from kitchens today, remembered as a flavorful reminder of the past and a sign of thrifty cooking.
