SWISS STEAK DINNER
I came across this recipe in the 1950s, and it's served me well ever since. As this meaty meal bakes, the aroma gets our mouths watering! -Gloria Cross, Cupertino, California
Provided by Taste of Home
Categories Dinner
Time 2h10m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large resealable plastic bag, combine the flour, 1-1/2 teaspoons salt and pepper. Add beef, a few pieces at a time, and shake to coat. , In a large skillet over medium heat, brown beef in oil on all sides. Transfer to a greased 3-qt. baking dish. Top with onions and potatoes. Sprinkle with remaining salt; gently toss to coat. Add the bay leaf. Spoon tomato soup over top. , Cover and bake at 350° for 1-1/2 hours. Place beans around edge of dish. Bake 15-20 minutes longer or until meat and vegetables are tender. Discard bay leaf.
Nutrition Facts : Calories 440 calories, Fat 9g fat (2g saturated fat), Cholesterol 85mg cholesterol, Sodium 1187mg sodium, Carbohydrate 47g carbohydrate (15g sugars, Fiber 7g fiber), Protein 40g protein.
MY MOM'S SWISS STEAK
This is so easy and all done in one pot! It is delicious and everyone including kids will love it! This recipe is tried and true, impossible to fail! It can also be doubled or tripled without problems, but lower the heat on the second and third batch when browning, as not to burn.
Provided by JANNE2
Categories Main Dish Recipes Beef Swiss Steak Recipes
Time 2h20m
Yield 4
Number Of Ingredients 12
Steps:
- Heat oil in a large Dutch oven over medium-high heat. Place steaks into the pot one at a time, quickly browning on each side. Remove steaks, and set aside. Add the onion to the pot, and cook over medium-low heat until wilted, about 3 minutes. Return the steaks to the pot, and add the tomatoes, mushrooms, celery and green pepper. Season with oregano and add the bay leaf.
- Cover the pot, and cook over medium-low heat for about 1 1/2 hours, or until meat is fork tender. If you wish to thicken the gravy, remove the meat to a plate. Stir together the cornstarch and water; stir into the pan juices. Let simmer for about 2 minutes to thicken. Return the beef to the pot.
Nutrition Facts : Calories 307 calories, Carbohydrate 14.4 g, Cholesterol 60.6 mg, Fat 17.5 g, Fiber 2.9 g, Protein 21.9 g, SaturatedFat 5.3 g, Sodium 233.9 mg, Sugar 6 g
SWISS STEAK
An old family favorite salvaged from our 30-plus-year-old cookbook. We like this served over egg noodles. I like to increase the tomatoes to a 15 ½-ounce can, and I use a full green pepper and add a teaspoon of paprika.
Provided by Chuck Schmahl
Categories Main Dish Recipes Beef Swiss Steak Recipes
Time 2h
Yield 6
Number Of Ingredients 10
Steps:
- Mix flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper together in a bowl. Sprinkle half the flour mixture on one side of round steak pieces; pound steak until coating is absorbed. Flip steak and coat with remaining flour mixture; pound steak until coating is absorbed. Cut steak into 6 pieces.
- Melt shortening in a large skillet over medium heat; place steak pieces in the hot shortening. Cook until browned, 7 to 10 minutes per side. Cover and simmer until tender, about 1 hour, adding water as needed.
- Turn steak pieces over and add tomatoes, onion, and green bell pepper to the skillet. Season with salt and black pepper. Simmer until vegetables are tender, about 30 more minutes.
Nutrition Facts : Calories 387.3 calories, Carbohydrate 9.5 g, Cholesterol 95.3 mg, Fat 23.8 g, Fiber 1.3 g, Protein 32.1 g, SaturatedFat 8.7 g, Sodium 329.6 mg, Sugar 2.7 g
DINER'S SWISS STEAK
This is one of those true comfort foods for me, as I had it often while growing up and now continue to make my Mom's recipe. The only thing I have changed from my Mom's is to use sirloin steak(more tender) instead of round steak. It is easy to make and great served with mashed potatoes and corn.
Provided by diner524
Categories Steak
Time 1h
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Put flour and seasoning in a plastic bag, add meat and shake to completely cover meat.
- In a large skillet(with lid)heat oil over medium heat. Add meat and brown on both sides. Remove meat to a plate and then add the celery and onion to the pan. Cook for about 4-5 minutes, until tender. Return meat to skillet, add the water and can of tomatoes and its juice to the pan. Mix the ingredients together and season with salt and pepper to taste, bring to low boil.
- Decrease heat to low and cover and cook for 45 minutes, stirring several times and adding additional water if needed.
- Remove meat to a serving platter and keep warm. Use leftover flour mixture and mix with water in a jar, shake until completely mixed. Add flour mixture to skillet with tomatoes and vegetables, a little at a time until desired thickness.
Nutrition Facts : Calories 986.4, Fat 64.3, SaturatedFat 20.2, Cholesterol 255.2, Sodium 225.2, Carbohydrate 26.2, Fiber 4.5, Sugar 8.5, Protein 73.4
MOM'S SWISS STEAK DINNER
Comfort food all the way. I love swiss steak with fresh green beans, white rice and good crusty bread!!
Provided by babygirl65
Categories One Dish Meal
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 425. Line 9 x 13 baking pan with heavy-duty aluminum foil, leaving 1 1/2 inch overhang all around.
- Cut steaks into equal portions and place in prepared pan. Top with sliced onions and bell peppers. (I always use more onion and bell peppers, personal preference).
- Whisk together soup, tomatoes with juice, Worcestershire sauce, thyme, salt, garlic powder, and pepper in a bowl until well blended. Pour over steaks, onions and bell peppers.
- Cover pan with large sheet of heavy duty foil; roll edges tightly with overhang to seal.
- Bake at 425 for 45 minutes.
- Add potatoes; reseal with foil. Bake additional 45 minutes.
- Uncover pan; add green beans. Reseal.
- Bake an additional 15 minutes or until beans are tender and steak is cooked through.
- Stir well before serving.
SWISS STEAK
For dinner tonight, try Alton Brown's Swiss Steak cutlets from Good Eats on Food Network, cooked in bacon drippings and smothered in an oniony beef gravy.
Provided by Alton Brown
Categories main-dish
Time 3h15m
Yield 4 to 6 servings
Number Of Ingredients 14
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.
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- 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 in 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, about 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 until the meat is tender and falling apart, 1 1/2 to 2 hours.
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