Carrot Topped Swiss Cube Steak Food

CLASSIC SWISS STEAK

Steps:

• In a large skillet, saute carrots in 1 tablespoon oil until crisp-tender; remove and set aside. Cut meat into four pieces. Add meat and remaining oil to skillet; cook over medium-high heat until browned on both sides. Add tomatoes, tomato sauce, sugar and oregano; cover and simmer for 1 hour. , Add the onion, celery, mushrooms and carrots; cover and simmer for 45 minutes or until the meat and vegetables are tender. Thicken if desired. Serve with noodles.

EASY SWISS STEAK

Steps:

• Heat oil over medium-high heat in a deep 10" or 12" skillet. Add onions and carrots, and sauté until onions are tender. Stir in garlic, and cook 1-2 minutes longer.
• Lightly sprinkle both sides of cube steaks with salt and pepper or seasoned salt. Place meat on top of onions and carrots. Pour tomatoes over the meat.
• Stir tomato paste, beef broth, and oregano together in a small bowl with a fork. Pour over meat.
• Reduce heat to medium and simmer for 1 1/2 to 2 hours. Cover skillet mostly with a lid, making it a little offset so steam can escape and the sauce can reduce but tomato sauce doesn't splatter all over your stovetop.
• Serve over rice, potatoes, or noodles.

KAREN'S SWISS STEAK (STOVE TOP, CROCK POT OR OVEN)

Steps:

• Cut meat into 6 serving pieces.
• Combine flour, salt, mustard, pepper, and garlic powder.
• Put 2 T. of the flour mixture into the meat.
• Brown the meat in the shortening on both sides.
• Drain off excess fat.
• Add undrained tomatoes, onion, celery, carrots, Worcestershire sauce and cooking wine.
• Cover and simmer for 1 1/4 hours or until meat is tender.
• Remove meat to a serving platter and keep warm.
• Combine 1/4 water and the remaining flour mixture.
• Stir into tomato mixture until thick and bubbly.
• Pass with meat.
• Serve meat and sauce with hot cooked noodles or rice.
• Crock pot directions:.
• Prepare swiss steak as above except cut meat to fit your crock pot.
• After browning meat, transfer to crock pot.
• Stir remaining flour into pan drippings in the skillet.
• Stir in the remaining ingredients and cook until thick and bubbly.
• Pour over meat in the crock pot.
• Cook on low for 8 to 10 hours.
• Serve with hot cooked noodles or rice.
• Oven directions:.
• Place meat in a baking dish.
• Cover with thickened drippings and veggies as above.
• Bake, uncovered, in a 350 degree oven for 1 hour and 20 minutes.
• Serve with hot noodles or rice.

BAKED SWISS STEAK

Steps:

• Dredge steak in flour. Brown steak in vegetable oil in a large skillet over medium heat; drain well.
• Place steak in a deep 4-quart baking dish; top with chopped celery, carrot, onion, and green pepper.
• Combine tomatoes, tomato sauce, ketchup, Worcestershire sauce, horseradish, salt, and pepper; stir well, and pour over vegetables. Cover and bake at 325 degrees for 2 to 2 1/2 hours or until the meat is tender.

BAKED SWISS STEAK

Steps:

• Cut meat into two portions; pound to 1/4-in. thickness. Combine 1 tablespoon flour and salt; coat meat on both sides. In a skillet, brown meat in oil. Transfer meat to a greased shallow 2-qt. baking dish; set aside. , To pan drippings, add tomatoes, carrot, celery, onion, Worcestershire sauce and remaining flour. Bring to a boil over medium heat; cook and stir for 2 minutes. Pour over meat. Cover and bake at 350° for 1-1/2 hours or until the meat is tender. Sprinkle with cheese; return to the oven until cheese is melted.

EASY SWISS STEAK

Steps:

• In a large nonstick skillet, brown cube steaks on both sides in oil over medium-high heat; remove and set aside. In the same skillet, saute the onion, celery and garlic for 3-4 minutes or until tender. Add the tomatoes, tomato sauce and bouillon. Return steaks to the pan. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 to 1-3/4 hours or until meat is tender. , Combine cornstarch and water until smooth; stir into tomato mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.

CARROT-TOPPED SWISS CUBE STEAK

Steps:

• In a shallow bowl, combine the flour, mustard, salt and pepper; coat meat with flour mixture. In a skillet, brown meat in oil for 2 minutes on each side. Remove meat and keep warm.
• Saute the onion, celery and garlic in pan drippings for 1-2 minutes. Stir in tomatoes, scraping browned bits from bottom of pan. Stir in the carrots, Worcestershire sauce and honey. Return meat to skillet. Bring to a boil. Reduce heat; cover and simmer 6-10 minutes or until meat and vegetables are tender.

SWISS STEAK WITH BROWN GRAVY

Steps:

• Cut each steak into the desired serving size, if necessary. Salt and pepper each steak lightly and dredge in flour. Shake off excess. Set aside.
• If you don't have a skillet with ovenproof handles, you can use a Pyrex dish or an earthenware pan with a cover for the oven. Heat a heavy 12-inch skillet (cast iron, if you have one) with a tight-fitting lid over medium heat. Add the vegetable oil. Brown the cube steaks on both sides and set aside.
• Pour off all of the oil except 1/3 cup. Add 1/3 cup of flour to the oil and stir. Allow the mixture ot brown over medium-low heat and stir frequently to prevent it from burning. When the mixture is about the color of peanut butter, add the onion. Stir and allow the onion to cook for about 1 minute.
• Slowly add the beef stock, stirring constantly. Add the Wercestershire sauce and simmer for 5-10 minutes.
• Return the cube steaks to the pan, cover, and bake in a 275 degree oven for one hour.
• Serve with mashed potatoes and your favorite vegetable.