Swiss Steak Bhg Year 1937 Food

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.

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.

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 (BETTY CROCKER 40TH ANNIVERSARY COLLECTION)

Steps:

• Mix flour, mustard and salt (if using). Sprinkle one side of beef steak with half of the flour mixture; pound inches Turn beef and pound in remaining flour mixture.
• Cut beef into 6 serving pieces. Heat oil in skillet until hot. Cook beef over medium heat about 15 minutes, turning once, until brown.
• Add tomatoes, garlic and worcestershire sauce; break up tomatoes. Heat to boiling; reduce heat.
• Cover and simmer 1 1/4 hours or until beef is tender.
• Add water, onion and bell pepper. Heat to boiling; reduce heat.
• Cover and simmer 5 to 8 minutes or until vegetables are tender.

DEVILED SWISS STEAK

Steps:

• Heat oil in electric frying pan or other large skillet.
• Saute onion and garlic in oil.
• Dredge meat in flour and saute on both sides till browned (do not cook through).
• Mix remaining ingredients in bowl until well blended.
• Pour mixture over meat, lower heat and simmer for 1 to 1 1/2 hours to ensure tenderness of beef.
• Sauce is excellent when served over cooked egg noodles.

SWISS STEAK BH&G YEAR 1937

Steps:

• Trim fat from meat. Cut into 4 serving size pieces.
• Combine the flour, salt and pepper. With the notched side of a meat mallot, pound flour mixture into meat, both sides.
• In a large skillet brown meat on both sides in hot oil. Drain off fat.
• Add undrained tomatoes, onion, celery, carrot and thyme. Bring to boil, reduce heat. Cover and simmer about 1 1/4 hours or until meat is tender.
• Skim off any fat.
• Serve over rice or noodles.
• Oven directions:
• Prepare and brown meat in skillet, as above. Transfer meat to a 2 qt baking dish.
• In the same skillet combine undrained tomatoes, onion, celery, carrot and thyme. Bring to a full boil, scraping up any browned bits.
• Pour over meat.
• Cover and bake in a 350 degree oven about 1 hour until tender. Serve over rice or noodles.