Swiss Steak With Mushrooms And Red Wine Food

STEAK WITH RED WINE MUSHROOMS RECIPE

Steps:

• In a large (12-inch) skillet, melt 4 tablespoons of the butter over high heat until foaming. Add the mushrooms, garlic and green onions and cook, stirring occasionally, until the mushrooms are golden.
• Add the wine and stir, scraping up any browned bits in the pan. Bring to a boil and simmer until the wine is reduced by half and beginning to glaze the mushrooms.
• In the meantime, liberally salt the steaks. Heat the oil in a large, heavy skillet (such as cast iron) until shimmering, then add the steaks. Cook, turning only once, until medium-rare or to your desired doneness. If necessary, cook the steaks in two skillet to avoid crowding. Remove from the heat and allow to rest for at least 5 minutes.
• Season the mushrooms to taste with salt and pepper, then remove them from the heat. Add the parsley and the remaining tablespoon of butter. Stir until the butter just melts and makes the sauce silky.
• Serve the steaks with the red-wine mushrooms.

SWISS STEAK WITH MUSHROOMS

Steps:

• In a large heavy skillet over medium heat, heat olive oil, and butter. Saute the chopped onions and sliced mushrooms for about 5 minutes, until onions are tender. Remove onions and mushrooms; set aside.
• Cut round steak into serving-size portions. Pound the flour into the steak pieces; transfer to the skillet. Sprinkle lightly with salt and pepper; brown round steak thoroughly, turning to brown the other side.
• Once the meat is browned, add the beef broth, onions, and mushrooms, and cover. Simmer on low heat for about 45 minutes, or until meat is very tender. Check for drying out, and add a little water if needed.
• Taste, and add salt and pepper if needed. Serve Swiss steak with pan drippings.

MUSHROOM AND RED WINE STEAK SAUCE

Steps:

• Heat 2 tablespoons of the butter in large skillet over medium heat until melted. Add the red pepper and shallots and gently cook until the shallots soften, about 3 minutes. Add the mushrooms and season with salt and pepper. Cover and cook for 10 minutes, then take off the cover and cook until the mushrooms are golden brown, another 10 minutes. Add the thyme and garlic and cook until fragrant, then deglaze with the wine and cook until the alcohol scent dissipates, another 2 to 3 minutes. Add the remaining 2 tablespoons butter and cook until melted; season again. Serve over steak, pork chops or chicken.

SWISS STEAK WITH MUSHROOMS AND RED WINE

Steps:

• Rub the steak all over with the garlic clove. Using a tenderizing mallet, the back edge of a cleaver or the edge of a heavy plate, pound into both sides of the steak as much of the seasoned flour as it will hold.
• Heat the oil in a large skillet, brown the steak on both sides and remove to a suitable covered baking dish. Pre-heat oven to 300 degrees.
• Add onion to the skillet and cook, stirring often, until lightly browned. Add mushrooms and cook, stirring, until lightly browned. Add tomato puree, Cognac, wine, stock, thyme, savory, marjoram, bay leaf, salt and pepper, and bring to a boil. Pour mixture over steak, cover and bake 2 hours or until very tender.
• Carefully remove steak to a deep serving platter. Skim surface fat from the sauce in the baking dish, check seasonings and pour around steak. Pass any extra sauce at the table. Serve with mashed potatoes.

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.

MUSHROOM SWISS STEAK

Steps:

• In a bowl, stir together flour and 1 tsp salt. Cover steaks in the flour mixture.
• Heat vegetable oil in a skillet over medium high heat. Brown steaks on both sides. Remove steaks from skillet and set aside.
• To the skillet, stir together consomme, 1/2 cup water, ketchup, mustard, onions and mushrooms. Reduce heat to medium low.
• In a small bowl, stir together cornstarch and 1/2 cup water. Add mixture to skillet and whisk to combine. Cook for 7 minutes, whisking often.
• Return steaks to skillet. Heat for another 5 minutes, or until steaks are heated. Season with salt and pepper and sprinkle with parsley. Serve hot.

RUMP STEAK WITH QUICK MUSHROOM AND RED WINE SAUCE

Steps:

• Heat the oil in a pan. Season the steaks, then fry for 2-3 mins each side for medium rare, or cook more to your liking. Remove from the pan, then set aside to rest.
• Add the mushrooms and thyme leaves to the pan, then cook for a couple of mins until softened and golden. Pour in the wine and bubble until syrupy, then turn off the heat and stir in the butter. Season.
• Serve the steaks with the mushroom sauce poured over, along with creamy mash and some crunchy spring greens.

SKIRT STEAK WITH MUSHROOMS AND RED WINE SAUCE

Steps:

• Soak dried mushrooms in hot water 15 minutes. Drain mushrooms, reserving liquid. Rinse mushrooms thoroughly. Strain soaking liquid through coffee filter or paper towel.
• Meanwhile, let steaks warm at room temperature 10-15 minutes.
• Heat oil in heavy skillet over medium heat. Add steaks and saute, turning once, about 8 minutes for medium-rare. Remove to serving platter and cover loosely.
• Pour off all but thin layer of fat from skillet. Heat over medium heat. Add shallots and cook, stirring constantly, just until wilted, about 30 seconds. Stir in both dried and fresh mushrooms and sprinkle with salt and pepper. Cook, stirring constantly, until lightly browned, about 3 minutes. Pour in wine and mushroom-soaking liquid. Boil until liquid is reduced by half. Stir in cream and any meat juices on plates. Taste and adjust seasonings. Spoon sauce over steaks and serve hot.

MUSHROOM-SMOTHERED SWISS STEAK

Steps:

• Preheat oven to 350 F (180 C).
• In a large, heavy oven-proof skillet over moderately high heat, brown the steak on both sides in the fat.
• Transfer to a plate and keep warm.
• In the drippings in the skillet, saute the onion and mushrooms over moderate heat for about 5- 8 minutes, until limp and lightly browned.
• Blend in the flour, add the stock, milk, salt and pepper, and heat, stirring constantly, until thickened and smooth- about 3 minutes.
• Place the steak back in the skillet.
• Turn and spoon some of the mushroom sauce over the steak.
• Cover snugly and bake for about 1 1/2 hours, or until steak is fork tender.

STEAK WITH MUSHROOM AND RED WINE SAUCE

Steps:

• 1. Add the olive oil into the pan and saute the garlic and onion until they turn brown.
• 2. Add the mushroom, A1 sauce, tomato paste, red wine, broth, and flour. Stir the mixture well for about 2 minutes. Then the sauce is done.
• 3. Prepare a cast iron grill pan. Add the oil on the surface and heat the pan with medium heat until it is very hot. Put the steak on the grill pan and saute each side for about 3~4 minutes. (The cooking time may vary because of the different size and thickness of the steak) This should bring the steak to medium. (You can use the panini press to make the steak wonderful with the burn mark.).

MUSHROOM SWISS STEAK

Steps:

• Combine flour, salt and pepper; dredge cube steaks. Heat oil in skillet and brown steaks on each side. Set aside and keep warm.
• Add onions and mushrooms to skillet, reduce heat to low and cover. Stir occasionally, scraping browned bits from bottom, and "sweating" the vegetables until softened.
• Add remaining ingredients, and stir to combine. Return steaks to the skillet, covering with the sauce and veges. Cover and simmer until steaks are tender and sauce has thickened - about 45 minutes. Serve immediately.
• To freeze, place completely cooked steaks, with sauce, in freezer-safe container and freeze. To prepare, thaw in refrigerator and heat through on stove top or in micorwave.

SWISS STEAK WITH MUSHROOMS, ONIONS, & GRAVY

Steps:

• Cut meat into 6-8 large sized pieces (meat will shrink).
• Mix the flour, salt, and pepper in a medium sized dish.
• In a 12 inch skillet heat the vegetable oil until medium hot over medium high heat.
• Dredge meat in the flour mixture well on both sides.
• Brown the meat in the oil well on both sides.
• There should be enough room in the skillet to brown all the meat at once.
• Turn the heat down to medium low.
• Pour the mushrooms and liquid over the meat.
• Top the mushrooms with the sliced onions.
• Cover and simmer 1 to 1 1/2 hours until the meat is tender.
• NOTE**** add water 1/2 cup at a time about every 15 minutes to keep the meat cooking with moist heat.
• When meat is tender turn off heat and remove meat from pan.
• Add 3-3 1/2 cups of cold water to the remaining flour which wasn't using with dredging.
• Stir well to remove lumps.
• Slowly add to the drippings in the pan.
• Stir constantly over medium heat until thickened.
• If gravy is too thick add more water-- if too thin add more flour mixed with cold water.
• Taste and add more salt, pepper/and or beef flavoring as desired.
• Turn heat down to low and gently slide the meat back into the gravy.
• Heat until the meat is hot again and serve.
• Great with mashed potatoes or steamed rice.
• OPTIONAL Hint: I often add a couple teaspoons of Kitchen Bouquet to the finished gravy to give it more color. I decided I should add a note about this in case others would like this helpful hint.

ONE-POT SWISS STEAK WITH MUSHROOMS

Steps:

• Heat oil and butter in a large Dutch oven over medium heat.
• Add in 2 steaks at a time and brown on each side, remove to a plate.
• Continue with remaining steak/s and remove to a plate.
• Add more oil into the pot if needed,.
• Add in onions, celery, bell pepper, chili flakes (if using) and dried oregano; saute stirring with a wooden spoon for about 3 minutes scraping up any browned bits on bottom of the pot.
• Add in garlic and bay leaves and saute for 2 minutes.
• Add in mushrooms, stewed tomatoes with juice, Worcestershire sauce and beef bouillon powder (if using) bring to a simmer over medium-high heat.
• Add the browned steaks back to the pot.
• Season with salt and black pepper to taste.
• Reduce heat to medium-low and cook covered for about 1-1/2 hours.
• If you wish to thicken the juice, remove the beef to a bowl or plate.
• Mix the water or beef broth with cornstarch until smooth and add into the simmering liquid, stir until thickened (about 2 minutes) then add in the steaks back to the pot.

STEAK WITH RED WINE MUSHROOM SAUCE

Steps:

• Season steaks with salt and black pepper. On a grill pan coated with cooking spray, cook steaks over medium-high heat, turning once, until pink inside, 3 to 4 minutes per side. Remove from heat and cover with foil. In a bowl, toss carrots, squash, pearl onions and sprouts in 1/2 tablespoon oil. Over medium heat, in batches and turning once, cook until soft and seared, 6 minutes. In a large pan over medium heat, heat remaining 1 1/2 tablespoons oil. Slice mushrooms; to pan, add mushrooms, white onion and garlic; cook until onion browns, 5 to 7 minutes. Add wine and simmer 3 to 5 minutes. Add broth and bring to a boil. In a bowl, dissolve cornstarch in 1 tablespoon cold water. Reduce heat and slowly add cornstarch mixture to broth mixture, stirring constantly, until sauce is thick enough to coat the back of a spoon. Add tomato paste, Italian seasoning and salt and black pepper; simmer 7 to 10 minutes. Slice steak, top with mushroom sauce; serve alongside vegetables.