Moms Simple Swiss Steak Food

MOM'S SWISS STEAK DINNER

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.

MOM'S SWISS STEAK

Steps:

• Cut round steak into 3 x 1 inch strips.
• Heat oil. Brown strips in it. Add onion, salt and pepper. (Note you can probably omit the salt if your tomato juice has salt in it.) Cook long enough to soften onion.
• Blend in flour, then tomato juice and mushrooms.
• Cover and cook over low heat one hour or until meat is tender.
• Mix together evaporated milk and lemon juice and then stir it into the meat. Warm, but do not boil.
• Serve over cooked noodles.
• Do not freeze leftovers.

MOM'S SWISS STEAK

Steps:

• Preheat oven 350F degrees.
• Brown steak lightly in olive oil.
• Place in roast pan.
• Sauté garlic apple and onions.
• Add to meat.
• Place remaining ingredients in sauté pan; bring to a boil.
• Pour over meat.
• Seal tightly with foil.
• Bake 2 hours.

MOMS SIMPLE SWISS STEAK

Steps:

• Mix flour and pepper.
• Dredge the steaks in the flour.
• Fry in a nonstick pan using no oil or butter.
• Lightly brown both sides.
• Mix soup and water together.
• Pour in a large medium depth casserole pan.
• Add steaks in the pan (don't stack them).
• Bake at 375°F in oven for 45 minutes. Flip once or twice.
• Enjoy.

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 MOM'S SWISS STEAK

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.

EASY SWISS STEAK

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.

MOM'S SWISS STEAK

Steps:

• Combine flour, salt and pepper in a flat bowl. Cut steak into serving size pieces, removing any excess fat. Coat the steak with the flour mixture.
• Heat oil in frying pan and add steak to brown both sides. Remove any remaining oil. Cover steak in frying pan with both cans of soup and water. Bring to boil, reduce heat and simmer for 2 to 3 hours. Remove meat from sauce.
• In a small bowl, combine cornstarch and enough water to make a watery paste. Bring liquid in frying pan to a boil and slowly stir in the cornstarch and water mixture to make a gravy. Salt and pepper to taste.

SWISS STEAK

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.

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.

EASY AND QUICK SWISS STEAK

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.