SLOW COOKER SWISS STEAK
A gourmet slow cooker swiss steak recipe that doesn't have tomatoes.
Provided by Judith Hannemann
Categories Dinner
Time 8h10m
Number Of Ingredients 12
Steps:
- Heat a heavy skillet or saute pan over medium heat. Add 1 tbs of the oil. Add the mushrooms; cover and cook for 5 minutes. Remove cover and continue cooking until mushrooms begin to brown. Remove from pan and place in the slow cooker.
- Return the pan to the heat. Season the steaks with salt & pepper. Add 1 tbs of oil and brown the blade steaks nicely. Remove to a plate and set aside
- Return the pan to the heat and add 2 tbs of the oil. Add the sliced onions, the thyme and the paprika. Stir and cook for about 1 minute. Add the flour and stir well, cooking for about 1 minute. Whisk in the sherry and chicken stock, scraping up all the browned bits at the bottom of the pan. Add the entire contents of the pan to the slow cooker.
- Place browned steaks on top of the mushroom/onion mixture. Cover and cook on LOW for 6-8 hours, HI for 4-5 hours.
- Remove steaks to a serving plate and cover with aluminum foil to keep them warm. Stir the cream and parsley into the liquid. Heat for another 10 minutes. Ladle gravy over steaks and serve
Nutrition Facts : ServingSize 1 serving, Calories 762 kcal, Carbohydrate 14 g, Protein 74 g, Fat 45 g, SaturatedFat 16 g, Cholesterol 283 mg, Sodium 377 mg, Fiber 2 g, Sugar 3 g
SWISS STEAK WITHOUT TOMATOES
Provided by fcorlett
Time 2h
Yield 6
Number Of Ingredients 7
Steps:
- Season the flour with salt and pepper. Using a meat mallet or the edge of a heavy saucer, pound it into the meat. Sprinkle flour on it and pound away. When the steaks are less than an inch thick, brown them in the oil or fat in a large heavy frying pan. Cast iron is best. Add the onions and about 3/4 cup of boiling water, cover and allow to simmer for up to 2 hours, adding boiling water if needed. The flour and the pounding help to tenderize the meat, and makes a fantastic gravy. You can add more flavoring to the flour, like garlic powder, dried parsley flakes, dried thyme or rosemary or whatever. This can also be done in the oven in a large heavy casserole pan. Do the same as above, but bake in a preheated 350 degree oven for about 1 1/2 hours. cook's notes When I first had Swiss Steak with tomatoes in it, I wasnt sure what it was. Im kind of winging it with this recipe, but its the way my grandmother made Swiss Steak. My sister and I called it pounding steak.
Nutrition Facts :
EASY AND QUICK SWISS STEAK
This was my favorite growing up. I was amazed when I was older and asked my mom for the recipe how EASY it is! A small amount of prep. time, a day in the slow cooker, and you'll be amazed! It sounds too simple to be good... TRUST me! This gets RAVE reviews when we make it! The amount of vegetables is only an estimate. Use as many or as few as you choose. When it's done, you will have a yummy gravy, and will have to carefully dig for the steak pieces.
Provided by azdadof5
Categories Main Dish Recipes Beef Swiss Steak Recipes
Time 8h25m
Yield 8
Number Of Ingredients 9
Steps:
- Heat the oil in a skillet over medium heat. In a bowl, mix the flour, salt and pepper, and paprika. Dredge the steaks in the flour mixture, and place in the skillet. Brown steaks on both sides, and remove from heat.
- In a slow cooker, alternate layers of steak, green bell pepper, red bell pepper, onion, and tomatoes.
- Cover, and cook 6 to 8 hours on Low, until steaks are very tender.
Nutrition Facts : Calories 349.3 calories, Carbohydrate 48.6 g, Cholesterol 27.2 mg, Fat 8.7 g, Fiber 7.3 g, Protein 21.6 g, SaturatedFat 2.5 g, Sodium 304.6 mg, Sugar 5.3 g
SO-TENDER SWISS STEAK
This fork-tender Swiss steak with rich gravy was an often-requested main dish around our house when I was growing up. Mom took pride in preparing scrumptious, hearty meals like this for our family and guests. -Linda McGinty, Parma, Ohio
Provided by Taste of Home
Categories Dinner
Time 2h30m
Yield 8 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 213 calories, Fat 7g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 424mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 1g fiber), Protein 27g protein.
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