EASY AND QUICK SWISS STEAK
This was my favorite growing up. I was amazed when I was older and asked my mom for the recipe how EASY it is! A small amount of prep. time, a day in the slow cooker, and you'll be amazed! It sounds too simple to be good... TRUST me! This gets RAVE reviews when we make it! The amount of vegetables is only an estimate. Use as many or as few as you choose. When it's done, you will have a yummy gravy, and will have to carefully dig for the steak pieces.
Provided by azdadof5
Categories Main Dish Recipes Beef Swiss Steak Recipes
Time 8h25m
Yield 8
Number Of Ingredients 9
Steps:
- Heat the oil in a skillet over medium heat. In a bowl, mix the flour, salt and pepper, and paprika. Dredge the steaks in the flour mixture, and place in the skillet. Brown steaks on both sides, and remove from heat.
- In a slow cooker, alternate layers of steak, green bell pepper, red bell pepper, onion, and tomatoes.
- Cover, and cook 6 to 8 hours on Low, until steaks are very tender.
Nutrition Facts : Calories 349.3 calories, Carbohydrate 48.6 g, Cholesterol 27.2 mg, Fat 8.7 g, Fiber 7.3 g, Protein 21.6 g, SaturatedFat 2.5 g, Sodium 304.6 mg, Sugar 5.3 g
SWISS STEAK
Looking for a hearty dinner? Then check out this beef and veggie skillet dish - a wonderful meal.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 2h5m
Yield 6
Number Of Ingredients 10
Steps:
- Cut beef into 6 serving pieces. In small bowl, mix flour, mustard and salt. Sprinkle half of the flour mixture over 1 side of beef; pound in with meat mallet. Turn beef; pound in remaining flour mixture.
- In 10-inch skillet, heat oil over medium heat. Cook beef in oil about 15 minutes, turning once, until brown.
- Add tomatoes and garlic to skillet, breaking up tomatoes with a fork. Heat to boiling; reduce heat. Cover and simmer about 1 hour 15 minutes, spooning sauce occasionally over beef, until beef is tender.
- Add water, onion and bell pepper to skillet. Heat to boiling; reduce heat. Cover and simmer 5 to 8 minutes or until vegetables are tender.
Nutrition Facts : Calories 210, Carbohydrate 10 g, Cholesterol 60 mg, Fiber 2 g, Protein 24 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 3 g, TransFat 0 g
EASY SWISS STEAK
An easy to make one dish meal that I found in a grocery store cookbook. Add hot rolls and it is dinner! Yum!
Provided by Terri F.
Categories One Dish Meal
Time 2h35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 325 degrees Fahrenheit.
- Cut beef into serving size pieces and arrange in 2 quart baking dish.
- Top beef with carrots and onion.
- In a bowl, combine gravy, tomatoes, 1/4 teaspoon thyme and pepper; mix well.
- Pour gravy mixture over meat and vegetables.
- Cover with foil.
- Bake for 2 hours.
- Make the instant garlic mashed potatoes as instructed on the package, adding 1/4 teaspoon thyme and dried parsley.
- Uncover meat, top with dollops of potatoes (you can pipe the potatoes on top to make it prettier if you want).
- Bake uncovered an additional 20 minutes until potatoes are just light brown.
Nutrition Facts : Calories 61.9, Fat 1.6, SaturatedFat 0.7, Cholesterol 1.7, Sodium 337.1, Carbohydrate 9.9, Fiber 2.1, Sugar 4, Protein 3.2
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
EASY SWISS STEAK
Here's a dinner that takes up little of your time. We like it with mashed potatoes, rice or noodles. -Betty Richardson of Springfield, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 4 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 255 calories, Fat 8g fat (2g saturated fat), Cholesterol 65mg cholesterol, Sodium 746mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 3g fiber), Protein 28g protein. Diabetic Exchanges
TRADITIONAL SWISS STEAK
Our ladies' group held monthly dinners at our church to raise money and this is one of the dishes we served. We never had to advertise these dinners - word about the good food got around quickly.
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Cut steak into serving-size pieces. Combine flour, salt and 1/4 teaspoon pepper; sprinkle over steak and pound into both sides. In a skillet over medium heat, brown steak on both sides in oil. , Transfer to a greased 13-in. x 9-in. baking dish; top with onion and green pepper. Drizzle with soy sauce; sprinkle with garlic salt and remaining pepper. , Cover and bake at 325° for 1-1/2 hours or until meat is tender. Serve with noodles if desired.
Nutrition Facts : Calories 215 calories, Fat 7g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 754mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 28g protein.
SWISS STEAK (FROM SO FAT LOW FAT NO FAT COOKBOOK)
From So Fat Low Fat No Fat Cookbook by Betty Rohde, pg. 90. The meat may be transferred to a covered baking dish and cooked in a 350 degree oven until tender if so desired.
Provided by NELady
Categories Very Low Carbs
Time 1h45m
Yield 4 steaks, 4 serving(s)
Number Of Ingredients 6
Steps:
- Spray a nonstick skillet with vegetable oil cooking spray.
- Brown the steak well on both sides.
- Pour off or blot away any fat.
- Return the meat to the skillet and add the remaining ingredients.
- Cover and simmer about 1-1/4 hours, or to desired doneness.
Nutrition Facts : Calories 403.7, Fat 26, SaturatedFat 10.1, Cholesterol 111.1, Sodium 245.1, Carbohydrate 8.3, Fiber 1.5, Sugar 4.8, Protein 33
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.
HEALTHY SWISS STEAK
A new way to make an old favorite. I replaced regular flour with homemade oatmeal flour and it tastes just like regular flour.
Provided by WarmFeather
Categories One Dish Meal
Time 35m
Yield 4 steaks, 4 serving(s)
Number Of Ingredients 6
Steps:
- For the oatmeal flour I bought a small can of old fashioned oatmeal and blended it in the blender until it was in powder form.
- Turn on pan and heat on medium heat.
- Season steak to taste on both sides.
- Coat steaks with oatmeal flour.
- Place steaks in hot oil, turn heat to medium-low.
- Cook steaks until golden brown and cook through, about 15-20 minutes.
- Pour entire can of tomatoes on top of steaks, place lid on steaks and cook an additional 3-4 minutes until good and hot.
Nutrition Facts : Calories 419.6, Fat 29.7, SaturatedFat 8.6, Cholesterol 39.8, Sodium 264.7, Carbohydrate 27.7, Fiber 4.4, Sugar 4.6, Protein 13.8
SIMPLE SWISS STEAK IN A DUTCH OVEN
All these years I've thought Swiss steak was from Switzerland! It's not. Swiss is the treatment of the steak. It's the process of rolling or pounding the tough cut to make it tender. I've kept the "Swissing" technique and added my own flavors. It's pretty simple. The hardest part is cutting the veggies. You can't beat a long braise to make meat--cut-with-a-fork tender. Feel free to add your own twist! Serve it over egg noodles and with a crusty loaf of bread.
Provided by FrackFamily5 CA->CT
Time 2h35m
Yield 8
Number Of Ingredients 12
Steps:
- Cut London broil into 2-inch cubes and spread out on a cutting board. Combine flour, seasoned salt, and 1/2 teaspoon pepper in a small bowl; sprinkle over meat. Toss to coat.
- Place a sheet of plastic wrap over the steak and gently, but firmly, pound the steak with a mallet or the back of a soup ladle.
- Heat oil in a large Dutch oven or pot over medium-high heat. Cook and stir meat until browned, about 10 minutes. Season with salt and pepper. Add diced tomatoes with juice, beef stock, celery, onions, carrots, and bell pepper. Mix well and bring to a boil.
- Cover and reduce heat to low. Simmer, covered, for 1 hour, stirring occasionally. Crack the lid of the pot about 1/2 inch to let the steam escape. Continue to simmer until beef is tender, about 1 hour more.
Nutrition Facts : Calories 332.7 calories, Carbohydrate 14.9 g, Cholesterol 102 mg, Fat 9.4 g, Fiber 2.6 g, Protein 43.8 g, SaturatedFat 2.5 g, Sodium 308.3 mg, Sugar 5.3 g
SWISS STEAK
My family loves this family recipe for swiss steak. As a kid I loved to come home from school and smell this cooking in the crock pot. My Mom serves it with white rice or buttered egg noodles, I love it with steamed veggies. For easy clean up I use either a Reynolds crock-pot liner (hard to find) or dump all ingredients (except mushrooms or they will be real soft) in a Reynolds oven-bag twist-tie and put the whole thing in the crock pot, pop on the lid and in 6-8hrs, viola dinner.
Provided by mlolds
Categories One Dish Meal
Time 6h15m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- layer ingredients in crock pot except mushrooms.
- cook on low 4 hours
- add mushrooms.
- cook 2 more hrs or until meat reaches desired tenderness.
Nutrition Facts : Calories 277.4, Fat 10.3, SaturatedFat 3.7, Cholesterol 55.2, Sodium 1025.8, Carbohydrate 26.8, Fiber 3.6, Sugar 12.6, Protein 22.4
SWISS STEAK
Mom was always glad to prepare this tender, flavorful dish for a birthday dinner when one of my three brothers or I'd ask her for it. The celery, onion and mushrooms make it extra special. Now my family enjoys Swiss Steak when I make it for them. -Dianne Esposite, New Middletown, Ohio
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Cut steak into serving-size pieces. In a large resealable plastic bag, combine the flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat. , In a large skillet, brown steak in oil. Drain and place in a 2-1/2-qt. casserole. Top with the celery, onion and mushrooms. Combine the water, garlic and steak sauce; pour over vegetables, , Cover and bake at 350° for 1-1/2 hours or until the meat is tender.
Nutrition Facts : Calories 270 calories, Fat 13g fat (0 saturated fat), Cholesterol 69mg cholesterol, Sodium 107mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges
SWISS STEAK
This is my variation of the Swiss steak that my dad used to fix as a lunch special at his restaurant. He used the cap meat off of uncooked prime ribs, which can't hardly be found unless you are on real good terms with your butcher, but these are almost as good.
Provided by Toby Jermain
Categories Steak
Time 2h30m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- While you prepare the meat, heat 2 Tsp olive oil in a large nonstick skillet over medium heat.
- Add onions and mushrooms, and stir to coat with oil.
- Cook, stirring occasionally, until onions are softened and lightly browned and mushroom juices have evaporated.
- Remove from pan, and set aside.
- Trim all excess fat from steak and cut into 2" by 3" pieces.
- Season generously on both sides with seasoned salt, granulated garlic, pepper, salt, and optional MSG.
- ,if desired, and set aside for about 10 minutes.
- Dump flour on counter or heavy cutting board, coat each piece of meat with flour, and set aside.
- Return a piece of meat to the flour, mounding more on top, and beat the flour into the meat with the edge of a heavy saucer or small heavy plate, making a crisscross pattern on both sides of the meat.
- Continue doing this until you can actually feel the meat starting to tenderize and the thickness is reduced to about 1/2".
- Repeat with remaining pieces of meat, and flour all pieces of meat one last time after tenderizing last piece.
- Preheat oven to 350 degrees F.
- Return nonstick skillet to medium heat, and add half of the remaining olive oil.
- When oil is hot enough that a small pinch of flour sizzles, add enough meat to form a single layer without crowding.
- When bottom side is about half browned, rearrange meat in the pan without turning over.
- When browned, turn meat, and repeat for other side.
- Remove meat and as much of the browned bits as possible to a plate.
- Add remaining oil to pan, and brown remaining meat as above.
- Set meat aside, drain all excess grease from skillet, leaving browned bits in pan and adding reserved browned bits from first batch of meat.
- Return skillet to heat, and add one can beef broth.
- Stir and scrape bottom of pan to loosen and soften crusted breading.
- Add onion mixture and remaining beef broth.
- Add the juice from the peeled whole tomatoes, and use your hands to squeeze the tomatoes into pulp as you add them to the skillet.
- Bring to a simmer and cook about 5 minutes, breaking up piece with the back of a wooden spoon.
- Place meat in a small Dutch oven, arranging so pieces form sort of a lattice work.
- Add all of the tomato-onion mixture, and move meat around to ensure that all the meat is in contact with the liquid.
- If liquid does not cover the meat, add a little more broth, tomato juice, water, or wine.
- Place Dutch oven over medium-high heat until liquid starts to boil.
- Cover, remove from heat, and place in preheated oven.
- Reduce oven temperature to 300 degree F, and cook for 1 hour.
- Rearrange meat, stir liquid gently, and continue cooking 1 more hour or until meat is tender, but not falling apart.
- Remove meat from Dutch oven, and set aside.
- Degrease gravy; it should not be necessary to add more flour to thicken it.
- It should have thicken enough from the breading on the meat.
- Blend gravy thoroughly with a hand blender or mixer.
- It does not need to be smooth, but all of the bigger chunks should be broken up.
- Return meat to the gravy and Dutch oven to the oven until ready to serve with a salad, bread, and mashed potatoes.
Nutrition Facts : Calories 579, Fat 27.6, SaturatedFat 5.3, Cholesterol 105.6, Sodium 1133.7, Carbohydrate 28.9, Fiber 3.9, Sugar 7.3, Protein 54.5
SWISS STEAK
Make and share this Swiss Steak recipe from Food.com.
Provided by Lavender Lynn
Categories Steak
Time 2h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Flour and brown meat in oil in frypan.
- Mix other ingredients together in 6 qt pan.
- As meat browns add to other ingredients.
- Bake at 375 degrees F for 1-1/2 hours.
Nutrition Facts : Calories 196.2, Fat 9.8, SaturatedFat 2.1, Cholesterol 12.2, Sodium 517, Carbohydrate 20.1, Fiber 2.2, Sugar 5.7, Protein 9.2
More about "healthy swiss steak food"
HEALTHY SWISS STEAK | REAL FOOD RN
From realfoodrn.com
Cuisine Gluten-Free, Low CarbTotal Time 30 minsCategory Lunches & DinnersCalories 750 per serving
- Season all sides of the steak with salt and freshly ground black pepper. Heat a tablespoon olive oil in a large, deep skillet (cast iron is really great) and once hot, sear the steaks on both sides until golden with a dark crust. It doesn’t matter if they aren’t cooked through – at this stage we just want to achieve maximum flavor on the crust which we can only achieve this way. Remove the steaks from the pan using tongs and set aside on a plate to rest. 3. Add the bacon to the same pan and cook until crispy. Remove with a slotted spoon and set aside on a plate lined with kitchen paper.
- You should have enough rendered fat remaining in the pan, but if not, add a little more olive oil. Add the mushrooms, onion, and garlic to the pan and cook until softened and caramelized. 5. Add in the chopped tomatoes and cook for at least 5 minutes over moderate heat until the tomatoes are fragrant and warm. Add in the heavy cream and stir well to warm through and reduce slightly.
- At this stage, return the steak to the pan and spoon over the sauce. The heat of the sauce will gently warm the steaks through. If you wish to have your steaks done well, allow the steaks to simmer in the sauce for longer. 7. Sprinkle on some chopped tarragon just before serving over rice or mashed potatoes to mop up all that lovely sauce. If you are watching your carbs, serve over cooked cauliflower rice or cauliflower mash.
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