Midwest Swiss Steak With Tomato Gravy Food

SWISS STEAK RECIPE

Steps:

• Season the pieces of steak all over with some salt and pepper. Sprinkle with flour and pound the flour into the steak using the side of a bread and butter plate. Keep doing this on both sides of the pieces of steak until no more flour can be absorbed. This is what makes the meat meltingly tender.
• Melt the butter and canola oil together in a large deep skillet. Brown the pounded and floured pieces of steak in the hot fat on both sides, working in batches until all of the meat is browned, and removing to a plate as it is done.
• Add the onions to the pan drippings and sauté until they are beginning to soften. Add the garlic and cook for about 30 seconds then pour in the tomatoes, along with their juices, and the Worcestershire sauce. I like to break the tomatoes up roughly with my hands.
• Season to taste with salt and pepper, and hot sauce if desired. Return the steak to the pan, submerging it in the tomato sauce.
• Cover tightly and simmer over a low heat for 1 ½ to 2 hours at which time the steak will be very tender and the sauce nicely thickened. Check it periodically to make sure there is enough liquid in the pan. If you think that it needs more, feel free to add a bit of beef stock or hot water.

MIDWEST SWISS STEAK WITH TOMATO GRAVY

Steps:

• Trim fat from meat. Cut meat into 6 serving-size pieces. Sprinkle meat on both sides with flour. With a meat mallet, pound flour into meat. Spray a 12-inch skillet with nonstick spray coating; brown meat over medium heat on both sides. Meanwhile, shop sweet pepper (you should have 1 cup). Add sweet pepper, beef broth, onions, parsnips, undrained tomatoes, basil, seasoning blend, garlic and black pepper. Bring mixture to boiling; reduce heat. Simmer, covered, for 75 minutes or until meat and vegetables are tender.
• Transfer meat and vegetables to a serving platter; skim all fat from pan drippings. In a small bowl, which together cornstarch and 1 tablespoon water; add to pan drippings. Cook and stir until thickened and bubbly; cook and stir for 2 minutes. Stir in parsley. Pour sauce over mean and vegetables.

SWISS STEAK

Steps:

• Combine flour, 1 tsp salt, and 1/4 tsp pepper.
• Pound into meat.
• In large skillet, brown meat on both sides in hot shortening.
• *Top with onions and tomatoes.
• Cover;cook over low heat 1 1/2 hrs.
• or until tender.
• Add green pepper; cook 15 minutes longer.
• Skim off excess fat.
• Thicken juices, if desired.
• Season to taste.
• *Tooven bake, transfer browned meat to 12 X 7 1/2 X 2 inch baking dish.
• Top with onion and tomatoes.
• Bake, covered at 350 Deg.
• for 1 1/2 hrs.
• Uncover; add green pepper and bake 15 minutes, basting meat occasionally.

SWISS STEAK

Steps:

• Mix flour with seasonings.
• Cut steak into serving size pieces, put steak into a gallon size ziploc bag.
• Pour flour into ziploc bag, pound steak with a tenderizer mallet until flat and most of the flour is pounded into the steak.
• In a skillet, heat Crisco until melted.
• Place steak into skillet and brown on both sides.
• Add 2 cups of stewed tomatoes and 1 small onion sliced.
• Cover.
• Cook over low heat or place in a 300°F oven for 2 to 2 1/2 hours, uncovering the last 1/2 hour to down the sauce to a rich thickness.

MIDWEST SWISS STEAK

Steps:

• Rub the salt and pepper on to the cut steaks on one side only. In a large frying pan, pour in all the canola oil and half of the butter. Sear half of the steak meat and half of the raw onion rings over medium heat. When the steak is browned and the onions are tender (you can remove them at separate times as needed), sear the remaining steak and onions, adding the remaining butter.
• Blend the soups and the water in a mixing bowl.
• Place the browned steaks in a large oven-proof casserole dish after pouring in some of the soup mix to just cover the bottom. Drain the oil from the onions and spread them over the steak. Pour the remaining soup mix over the top.
• The casserole should be covered with foil and baked for 2 1/2 hours in a pre-heated, 350-degree F. oven.
• Serve with Yukon Gold mashed potatoes. The casserole generates adequate gravy.

SWISS STEAK

Steps:

• In a shallow dish mix together the flour and salt and pepper.
• Cut each roast into 8 pieces; dredge in flour mixture.
• In large skillet brown meat on all sides in oil. Layer roast with onions in large roasting pan. Repeat.
• Pour tomato sauce, gravy, undrained mushrooms, chopped tomatoes and reserved juice over all.
• Cover and bake at 300°F for 2-3 hours (up to 4 hours). Meat should be very, very tender.
• Remove cover and bake an additional 10-15 minutes.

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.

EASY OVEN STEAK WITH CREAMY TOMATO GRAVY

Steps:

• Mix dry seasonings (except basil) and coat steaks on both sides.
• Heat oil in a deep skillet and brown steaks thoroughly.
• Remove steaks to a deep baking dish that has been sprayed with non-stick spray.
• Add mushrooms to the pan stirring to brown slightly.
• Pour mushrooms over the steaks.
• Add mushroom soup and undrained tomatoes to skillet and simmer, stirring to gather all browning bits from the steaks. Add basil and stir.
• Pour tomato gravy over steaks.
• Cover and bake in a preheated 375 degree oven for 40 minutes.
• Serve over hot rice or noodles.