Classic Swiss Steak Food

SWISS STEAK

Steps:

• Preheat the oven to 325 degrees F.
• Cut the meat with the grain into 1/2-inch thick slices and season on both sides with the salt and pepper. Place the flour into a pie pan. Dredge the pieces of meat on both sides in the flour mixture. Tenderize the meat using a needling device, until each slice is 1/4-inch thick. Dredge the slices on both sides once more and set aside.
• Add enough of the bacon drippings or vegetable oil to just cover the bottom of a 4 to 5-quart Dutch oven set over medium-high heat. Once the oil begins to shimmer, add the steaks to the pan, being careful not to overcrowd. Cook until golden brown on both sides, approximately 2 minutes per side. Remove the steaks to a plate and repeat until all of the steaks have been browned.
• Remove the last steaks from the pot and add the onions, garlic, and celery. Saute for 1 to 2 minutes. Add the tomato paste and stir to combine. Next add the tomatoes, paprika, oregano, Worcestershire sauce and beef broth and stir to combine. Return the meat to the pot, submerging it in the liquid. Cover the pot and place it in the oven on the middle rack. Cook for 1 1/2 to 2 hours or until the meat is tender and falling apart.

MY MOTHER'S SWISS STEAK

Steps:

• Stir flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper together in a bowl. Sprinkle pieces of steak with flour mixture and pound the flour mixture into the meat with a meat mallet or the edge of a sturdy plate.
• Heat vegetable oil in a large skillet over medium heat; cook the floured beef in the hot oil until browned on both sides, about 15 minutes. Reduce heat to low, pour in water, cover skillet, and simmer beef until tender, about 1 hour. Add more water to the skillet if needed to prevent burning.
• Mix diced tomatoes, green bell pepper, onion powder, 1/2 teaspoon salt, and 1/8 teaspoon black pepper in a bowl. Pour tomato mixture over beef, bring to a simmer, and cook until sauce has thickened, about 30 more minutes.

OLD-FASHIONED SWISS STEAK

Steps:

• Cut meat into 4 pieces. Pound steak lightly with a meat mallet.
• Mix together flour, salt, pepper and garlic powder. Coat meat with flour mixture.
• Heat oil in a large pan with a lid. Add meat and cook until well browned; remove from pan.
• Add mushrooms and onions to pan and sauté until golden. Return meat to pan and add tomatoes and broth. Cover pan and simmer gently until meat is very tender, about 1 hour. Serve over rice or mashed potatoes.

CLASSIC SWISS STEAK

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Place steak between pieces of waxed paper and pound meat on each side with a mallet to ensure tenderness.
• Cut meat into bite-size pieces.
• Combine flour, pepper, and salt; dredge meat in mixture.
• Heat the 1 tablespoon canola oil in a skillet and brown meat; drain and place in a 2-1/2 quart casserole or baking dish.
• Heat the 1 teaspoon canola oil in a skillet and saute garlic, celery and onion for 2 minutes, then add mushrooms. Continue to cook until onions become translucent.
• Add tomatoes and mix thoroughly.
• Place vegetables on top of meat.
• Combine water and steak sauce; pour over vegetables.
• Cover and bake at 350 degrees Fahrenheit for 1-1/2 hours or until the meat is tender.

OVEN SWISS STEAK

Steps:

• In a large cast-iron or ovenproof skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain, reserving 1/4 cup drippings. Crumble bacon and set aside. , Trim beef; cut into serving-size pieces. Brown on both sides in drippings. Top meat with mushrooms, tomatoes and onion. Sprinkle with tarragon and bacon. Cover and bake at 325°, until meat is tender, 1-1/4 to 1-3/4 hours, basting twice. , Remove meat to a serving platter; keep warm. Combine cornstarch and water until smooth; add to skillet. Bring to a boil; cook and stir until thickened, about 2 minutes. Reduce heat; stir in cream. Simmer, uncovered, until heated through, 3-4 minutes. Return meat to skillet and turn to coat with sauce. If desired, sprinkle with parsley.

OVEN ROASTED CLASSIC SWISS STEAK

Steps:

• Cut meat into 4 serving size pieces.
• Combine the flour, salt and pepper, along with the meat, in a ziplock bag; shake to coat meat.
• In a skillet, brown meat in oil; transfer to a 2 quart baking dish.
• In the same skillet, combine the tomatoes, onion, celery,carrots and thyme and bring to a boil.
• Pour over the meat and add all scraped, browned bits.
• Cover and bake at 350 degrees for 1 hour or until tender.