Copycat Mccormick Swiss Steak Bag and Seasoning

Total Time
1hr
Prep 1 hr
Cook 0 mins

Found this on eHow submitted by Athena Hessong. Thank you Athena!! I have such a hard time finding the Swiss Steak bag and seasoning at my grocery store that I got annoyed and did some searching online. Found this recipe and it is even better than the original. Was not able to find dehydrated green bell peppers so I broke out the dehydrator and did it myself. Made "flakes" for measuring purposes and then put all the ingredients in a small chopper and powdered it. Seems like A LOT to put on 1 1½ lbs of eye round but it came out fantastic. The swiss steak preparation directions I followed were McCormicks rather than Athena's. I put the powder on both sides of the steak piercing it with a fork. Let it sit 5 minutes as I mixed the water and tomato sauce. Put steak in a cooking bag and poured the sauce/water over the steak. Pierced the bag in several places (top) and baked at 350 for 45-50 minutes. Use coarse ground black pepper. (Prep time=cooking time after powder mix is made).

Ingredients Nutrition

Directions

  1. Combine the flour, minced onions, dried green bell peppers, garlic powder, salt, ground black pepper and paprika in the resealable jar. (I modified Athena's directions slightly and put mine in a small electric chopper to "powder" as I prefer to sprinkle mine on the steak from an old plastic spice bottle with a sprinkle top).
  2. Close the jar and shake to combine the ingredients.
  3. Store the dry Swiss steak seasoning in a dry, dark place for up to one month.
  4. To prepare Swiss steak using your seasoning mixture. Combine the dry mix with 8 oz of tomato sauce and 1 cup of water. Pour this over 1 1/2 lb. of round steak in a baking dish and cover. Bake the steak for 45 minutes at 350 degrees Fahrenheit. (Please see recipe description for instructions closer to McCormicks original).
Most Helpful

McCormick discontinued the Bag 'n Season® Swiss Steak product effective June 13, 2013.

Debz L. December 09, 2013

This is, almost, it!!! I added about a half of a cup of freshly saut?ed green pepper instead of dealing with drying them since it takes so long, and it was VERY close to the original. I did find it to be too salty and would reduce it down to one teaspoon. I'm grateful to have found this since the McCormick is either sold out or just not available.

tomahhtoe January 21, 2013