Spicy Hot V8 Swiss Steak Food

CLASSIC BEEF SWISS STEAK

Steps:

• Season steak with salt and freshly ground pepper to taste.
• Heat a large lightly-oiled deep skillet over medium-high heat. Brown steak on both sides; remove from pan and set aside. Add onion and peppers; cook for 4 to 5 minutes, until softened. Stir in wine and tomato juice, scraping up browned bits from pan. Stir in steak sauce and bring to boil; add potatoes and return steak to pan.
• Reduce heat; cover and simmer for 60 to 90 minutes, or until beef and potatoes are tender.

SAUCY SWISS STEAK

Steps:

• Cut steak into serving-size pieces. Combine the flour, salt and pepper; sprinkle over both sides of steak. In a pressure cooker, brown steak on both sides in oil; drain. Add carrots, onion, green pepper and celery. , In a bowl, combine cornstarch and water until smooth; add soup and horseradish. Pour over vegetables., Close cover securely; place pressure regulator on vent pipe. Bring cooker to fully pressure over high heat. Reduce heat to medium and cook for 12 minutes. (Pressure regulator should maintain a slow steady rocking motion or release of steam; adjust heat if needed.) Remove from the heat. Immediately cool according to manufacturer's directions until pressure is completely reduced.

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.

SPICY HOT V8 SWISS STEAK

Steps:

• Season the round steak with the sea salt.
• cut the steak into palm size pieces.
• coat the steak pieces in the flour generously.
• In a skillet pour the canola oil and set on medium heat.
• When the oil is hot add the steak and cook until browned.
• remove the steak and set in a 9 x 13 inch casserole dish.
• top the steak with the onion rings.
• and pour the V8 juice over the meat.
• arrange the drained potatoes around the meat
• evenly arrange the drained green beans through out the casserole dish.
• combine the water and cornstarch until smooth and pour around the casserole dish. this will make the gravy thicker.
• sprinkle the lime pepper on top of the vegetables to season.
• cover with foil
• bake in a preheated 350 degree oven for 90 min then uncover bake for 30 min more to brown.

BEEF STEW WITH SPICY V-8

Steps:

• Brown meat in small amount of oil.
• Add canned tomatoes and let cook for about 10 minutes.
• Add vegetables and enough V-8 juice to cover.
• Let simmer until cooked through.
• You can season as desired with salt/pepper.

V8 FLANK STEAK

Steps:

• In a large bowl, combine brown sugar, V-8 juice, soy sauce, oil, garlic, chili powder, cumin, chili sauce and allspice. Whisk together until blended.
• Pour half into a large zip-top plastic bag. Add steak, seal bag and turn to coat well. Refrigerate for at least 8 hours or overnight.
• Cover and refrigerate remaining marinade. Remove steak and discard marinade in bag. Grill steak about 8 minutes on each side. Slice steak very thin.
• Heat reserved marinade to serve with steak.