Pineapple Swiss Steak Food

GRANNY'S SWISS STEAK

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Heat oil in a large skillet over medium-high heat. Dredge the cube steaks in a mixture of flour, salt and pepper, and brown them in the hot oil.
• Arrange steaks in a 9x13 inch baking dish. Sprinkle the green pepper, onion, celery, mushrooms, oregano, and onion soup mix over the steaks. Stir together the tomato juice and ketchup; pour over everything in the dish.
• Bake for about 1 hour in the preheated oven, or until the meat is cooked through, and the sauce is thickened.

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.

PINEAPPLE STEAK STIR FRY

Steps:

• Stir together 1/3 cup reserved pineapple juice, rice wine vinegar, soy sauce, olive oil, vanilla vodka, ginger, brown sugar, and white sugar in a mixing bowl until blended. Adjust the sugar to taste.
• Place the steak strips in a large, resealable plastic bag. Pour in the pineapple juice mixture and seal the bag. Turn the bag gently to evenly coat steak with the marinade. Refrigerate 3 to 4 hours.
• Bring water to a boil in a saucepan over medium-high heat. Add the rice and stir. Reduce heat, cover and simmer 20 minutes.
• Heat 2 tablespoons olive oil in a skillet over medium heat. Remove steak strips from marinade and place in the skillet. Cook and stir the steak strips until browned and no longer pink, about 2 minutes per side. Remove from the heat, cover and keep warm.
• Place the pineapple chunks in a separate skillet. Cook over medium heat until slightly soft and heated through, about 4 minutes. To serve, divide the rice between two bowls, top with steak strips and pineapple chunks, and toss briefly.

OVEN BAKED SWISS STEAK

Steps:

• Preheat oven to 325°.
• Cut meat into 6 serving-size pieces'.
• Combine the flour & seasonings.
• Pound 2 T. of the flour mixture into the meat.
• Heat the shortening in an 10 in., oven-proof skillet.
• Brown the meat on both sides.
• Drain the excess fat from the skillet.
• Add the stewed tomatoes & the other vegetables.
• Sprinkle the worcestershire sauce on top.
• Cover & bake for 1 hour, 15 minutes.
• Remove the meat from skillet & keep warm.
• Skim excess fat from skillet.
• Combine ¼ cup water with the remaing flour mixture & stir into the sauce.
• Cook over medium-high heat, stirring constantly, for 2 miuntes or until thickened.
• Serve meat & sauce over hot rice or noodles.

GRILLED HAM, PINEAPPLE AND SWISS SANDWICH

Steps:

• Prepare a large skillet or cast-iron skillet.
• Place two slices of bread on a work surface.
• Cover/sprinkle each of the two slices with one portion of cheese, then one slice of ham, then one portion of pineapple.
• Finish with the second portion of cheese.
• Top each sandwich with a slice of bread.
• Melt butter in a hot skillet.
• Add the two sandwiches to the skillet; cook until cheese is beginning to melt and the undersides are golden.
• Butter the tops of the sandwiches, using a spatula carefully turn them over.
• Cook until the cheese is fully melted and the undersides are golden.
• Let stand for about 2 minutes before slicing.

PINEAPPLE STEAKS

Steps:

• Remove top and bottom of pineapple.
• Peel. It is not possible to get all the eyes off without wasting a good deal of the pineapple so compromise on how many eyes you can stand to pick out at the table. Some pineapples have seeds in their eyes, just pop them out with the tip of a paring knife.
• Slice crosswise into rounds about 3/4" thick.
• Brush pineapple slices with soy sauce.
• Heat grill medium hot, brush grill with oil if necessary to prevent sticking.
• OR, heat lightly-greased skillet medium hot.
• Cook pineapple steaks about 5 minutes on each side or until lightly browned, brushing with soy sauce before turning.
• Some people eat the core, some do not.

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.

MY FAVORITE SWISS STEAK

Steps:

• Beat flour into steak.
• Sprinkle with salt& pepper.
• Place oil in large pan and heat; brown steak on both sides in pan.
• Remove steak from pan.
• Add onion to pan and cook until tender.
• Add catsup, water, worcestershire sauce, wine, garlic, sugar and mushroom soup to pan and blend.
• Bring to boil, then add steak and turn heat down to simmer.
• Simmer for about 45 minutes or until steak is tender.

PINEAPPLE SWISS STEAK

Steps:

• Set meat on a wax paper lined cutting board.
• Mix together flour with salt, paprika, and pepper.
• Cover meat with the seasoned flour; using a meat mallet, pound the steak, turning the meat over several times, until all of the flour has been pounded into the meat.
• Brown steak on both sides in bacon dripppings in a large skillet; drain off any excess fat.
• Drain pineapple, reserving juice.
• Add enough water to the pineapple juice to measure 2 cups liquid.
• Whisk together this liquid with the onion soup mix and then pour over the steak.
• Cover and simmer for about 2 hours, or until meat is tender.
• Top with pineapple rings, green pepper, and tomato wedges during the last 10 minutes of cooking time.
• Remove steak to a platter and keep warm.
• Whisk together the cornstarch and the 1/4 cup cold water, then add to the pan juices, stirring constantly until slightly thickened.
• Pour sauce over the steak and serve.