Super Tender Swiss Steak Food

TENDER BRAISED SWISS STEAK

Steps:

• Gather the ingredients.
• Preheat oven to 300 F. Dry the meat thoroughly with paper towels.
• In a large Dutch oven, heat the oil until it is almost smoking, then gently add 2 or 3 of the steaks. The idea is not to overcrowd the pan. Brown one side for about 4 minutes (you want a nice, dark crust), then flip and brown the other side. Set aside the browned steaks and repeat until you have browned them all.
• Add the onion to the fat in the pan and cook for a few minutes until translucent and slightly golden brown.
• Stir in the flour with a wooden spoon and incorporate until a thick roux forms. Lower the heat and cook the roux for a few minutes, stirring frequently, until it takes on a light brown hue. Do not let it burn.
• Add the diced tomatoes and the stock. Season to taste with ​ kosher salt and freshly ground black pepper. Add the bay leaf and simmer the sauce for about five minutes or until it starts to thicken.
• Next, return the browned steaks to the sauce and arrange them so that they are covered by the liquid. Cover the pot and transfer it to the oven.
• Braise for about an hour and a half or until the meat is extremely tender. Serve each steak with a generous portion of the sauce.

TENDER SWISS STEAK

Steps:

• Cut meat 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 meat in oil on both sides. Top with onions and celery. Combine the tomatoes, Worcestershire sauce and oregano; spoon over vegetables. Cover and simmer for 1-1/2 to 2 hours or until meat is tender. Serve with noodles if desired.

SUPER SWISS STEAK

Steps:

• In a large resealable plastic bag, combine the flour, 1/2 teaspoon salt and pepper. Add beef, a few pieces at a time, and shake to coat. Remove steak from bag; flatten to 3/4-in. thickness., In a large skillet, brown steak on both sides in oil over medium-high heat. In a large bowl, combine the tomatoes, tomato soup, onion, bay leaf, marjoram, thyme, paprika, cloves if desired and remaining salt; pour over beef. , Bring to a boil. Reduce heat; cover and simmer until meat is tender, 1-1/4 to 1-3/4 hours. Discard bay leaf.

SO-TENDER SWISS STEAK

Steps:

• Preheat oven to 325°. In a large shallow dish, combine flour, salt and pepper. Pound steak with a mallet to tenderize. Add meat, a few pieces at a time, and toss to coat., In an ovenproof Dutch oven, brown steak in oil on both sides. Arrange onion slices between layers of meat. Add water and Worcestershire sauce. , Cover and bake 2 to 2-1/2 hours or until meat is very tender. Remove to a serving platter and keep warm. , In a small bowl, combine flour, salt, pepper and broth until smooth; stir into pan juices. Bring to a boil over medium heat; cook and stir 2 minutes or until thickened. Serve steak and gravy with noodles or mashed potatoes, if desired. Freeze option: Freeze cooled beef mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little broth or water if necessary.

SUPER TENDER SWISS STEAK

Steps:

• Heat oven to 350.
• In large oven proof non-stick skillet sprayed heavily with cooking spray add onion and cook till translucent.
• In paper bag add flour, salt, pepper and garlic powder. Add meat pieces and shake. Add meat to pan with onions. Brown 3 to 4 mins on each side or till just starting to brown.
• Add all of the remaining ingredients to pan. Be sure to sprinkle the seasonings evenly over meat and vegetables. DO NOT STIR. Cover and place in oven and cook for 1 hour or till very tender.

SUPER SWISS STEAK (CROCK POT)

Steps:

• Cut beef into 6 serving size pieces.
• Sprinkle seasoned salt on meat.
• Brown meat in hot skillet sprayed with cooking spray.
• Layer potatoes, carrots, beef and onions in crock pot.
• Add tomatoes, spices and gravy.
• Cook on low setting for 9 hours or until meat is very tender.

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.