Swiss Steak My Way Food

SWISS STEAK

Steps:

• Sauté onions and garlic: Remove the steak from the pan and set aside. Add onions and garlic to the pan and another tablespoon of oil. Cook the onions and garlic for 3-5 minutes, using a metal spatula to scrape up any steak drippings, mixing them in with the onions. Add half of the herbs to the onions.
• Cover and simmer: Cover the pan with a tight fitting lid. If you have a domed lid that fits, use it. A domed lid will help circulate the steam and moisture from the cooking juices and keep the steak moist. Bring the steak in the tomato purée to a simmer and then lower the heat to the lowest heat possible to maintain a low simmer. (We use the warm setting on our electric range, if using a high BTU gas range you may want to prop the pot up on some balled up foil to give it more distance from the heat.) Cook for 1 1/2 hours.

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.

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".

CLASSIC SWISS STEAK

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Place steak between pieces of waxed paper and pound meat on each side with a mallet to ensure tenderness.
• Cut meat into bite-size pieces.
• Combine flour, pepper, and salt; dredge meat in mixture.
• Heat the 1 tablespoon canola oil in a skillet and brown meat; drain and place in a 2-1/2 quart casserole or baking dish.
• Heat the 1 teaspoon canola oil in a skillet and saute garlic, celery and onion for 2 minutes, then add mushrooms. Continue to cook until onions become translucent.
• Add tomatoes and mix thoroughly.
• Place vegetables on top of meat.
• Combine water and steak sauce; pour over vegetables.
• Cover and bake at 350 degrees Fahrenheit for 1-1/2 hours or until the meat is tender.

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.

MY GRANDMOTHER'S SWISS STEAK

Steps:

• Note: I usually use one very large onion. If your onions are small, use two.
• Heat oil in cast iron skillet over medium high heat. Sprinkle steaks with salt and pepper and dredge in flour.
• Brown steaks on both sides in hot oil. Remove from skillet and place in oven-safe dish. (I use a 9 x 13 pyrex dish.).
• Add onions to skillet and saute until they start to brown around the edges. Pour in tomatoes and stir to loosen browned bits on bottom of skillet.
• Pour tomato mixture over steaks. Cover (I use foil) and bake at 350 for an hour or till meat is very tender.

SWISS STEAK (MY WAY)

Steps:

• Salt & pepper both sides of meat. Dredge meat in flour; pat off excess. In large frying pan (I use my chicken fryer), brown meat in a little canola oil on both sides.
• Top surface of meat with onion, celery, and pepper strips. Pour tomatoes on top. Sprinkle with minced garlic. Add wine and worcetershire sauce.
• Cover pan and simmer low for 2 1/2 - 3 hours.
• Lift meat from pan, and with a slotted spoon remove any veggies that may have fallen into juices. Just place them on top of meat.
• To make sauce, to juices add the coffee. Bring to a boil. Blend flour into the water, and pour slowly into bubbling juices, whisking well. Allow flour to cook and thicken juices.
• Pour sauce over meat & ENJOY!