Swiss Steak Bhg Year 1937 Food

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.

OLD-FASHIONED SWISS STEAK

Steps:

• Cut meat into 4 pieces. Pound steak lightly with a meat mallet.
• Mix together flour, salt, pepper and garlic powder. Coat meat with flour mixture.
• Heat oil in a large pan with a lid. Add meat and cook until well browned; remove from pan.
• Add mushrooms and onions to pan and sauté until golden. Return meat to pan and add tomatoes and broth. Cover pan and simmer gently until meat is very tender, about 1 hour. Serve over rice or mashed potatoes.

OLD-FASHIONED SWISS STEAK

Steps:

• In a large plastic bag, combine 1/2 cup flour, 1 teaspoon salt, 1/2 teaspoon pepper and garlic salt. Add beef, a few pieces at a time, and shake to coat. Remove meat from bag and pound with a mallet to tenderize. , In a Dutch oven, brown meat in oil until no longer pink. Add the green pepper, celery and onions; cook and stir for 10 minutes. Add garlic; cook 1 minute longer. Stir in the tomatoes, broth, soy sauce and remaining salt and pepper. Cover and bake at 325° for 2 hours. , Remove from the oven and return to stovetop. In a small bowl, combine water and remaining flour until smooth; gradually stir into juices. Bring to a boil over medium heat. Cook and stir sauce for 2 minutes or until thickened.

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.

OLD- FASHIONED SWISS STEAK

Steps:

• Cut steak into serving pieces.
• Combine flour, salt and pepper, and sprinkle on steak.
• Pound steak down on both sides, to about 1/4 inch thickness.
• Brown the steak with the bacon grease in a large skillet.
• Combine tomatoes (undrained), onion, green pepper and garlic powder.
• Pour over steak and bring to a slight boil.
• Turn the heat down and allow to simmer for 1 1/2 to 2 hours, occasionally stirring and adding water as necessary.

TRADITIONAL STYLE SWISS STEAK

Steps:

• Preheat oven to 325°F.
• Grease interior of covered roasting pan or Dutch oven.
• Cut round steak into serving size pieces (approximately 4 inch squares).
• Sprinkle both sides of steak pieces with Aldolph's tenderizer.
• Place flour into plastic zip lock bag and place on a chopping block (or if you don't mind the flour mess clean-up, just place half the flour on a sheet of waxed paper that's on top of a chopping block).
• Place 4 or 5 pieces of steak into the bag of flour, turning over several times to coat, then using the edge of a dinner plate, pound the flour into the meat.
• Do this to both sides several times.
• Remove the "pounded and floured" meat, and continue with remaining pieces.
• Heat heavy skillet until droplet of water rolls when dropped into hot skillet.
• Now add the Crisco; when Crisco is melted, add the butter.
• Quickly fry steak pieces, in batches, until browned good on both sides.
• Remove to plate until all steak has been browned.
• Lower heat, add onions and green peppers, about 1/4 tsp black pepper with 1/4 teaspoon salt, and scant 1/4 teaspoon garlic powder.
• Remember NOT to salt the steak if you've used Aldolph's tenderizer, but you do need to salt the onions and green pepper.
• Cook the peppers and onions until lightly browned on edges.
• Do not let burn!
• Pour in the canned whole tomatoes and tomato sauce.
• Break up tomatoes a bit with a spoon, leaving some in rather large pieces.
• When this comes to a boil, remove from heat.
• Pour tomato, green pepper, onion mixture into bottom of the greased roasting pan.
• Place fried steak over the top.
• Cover and bake 1 3/4 hours.
• Check liquid about half way through baking time, add 1/4-1/2 cup water if necessary to keep sauce from drying out.
• You want to maintain a gravy.
• Serve in large "Country Style Bowl" with side dish of buttered and creamed mashed potatoes.
• My family enjoys mayo cole slaw as the side dish with the Swiss Steak.
• AND lots of bread and butter to dunk into the "gravy".