SWISS STEAK
For dinner tonight, try Alton Brown's Swiss Steak cutlets from Good Eats on Food Network, cooked in bacon drippings and smothered in an oniony beef gravy.
Provided by Alton Brown
Categories main-dish
Time 3h15m
Yield 4 to 6 servings
Number Of Ingredients 14
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
An old family favorite salvaged from our 30-plus-year-old cookbook. We like this served over egg noodles. I like to increase the tomatoes to a 15 ½-ounce can, and I use a full green pepper and add a teaspoon of paprika.
Provided by Chuck Schmahl
Categories Main Dish Recipes Beef Swiss Steak Recipes
Time 2h
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 387.3 calories, Carbohydrate 9.5 g, Cholesterol 95.3 mg, Fat 23.8 g, Fiber 1.3 g, Protein 32.1 g, SaturatedFat 8.7 g, Sodium 329.6 mg, Sugar 2.7 g
TRADITIONAL STYLE SWISS STEAK
Family or company dinner. Very filling and it freezes great! I've made this Swiss Steak for a good 40 years..it's definitely "tried and true"!
Provided by Peg1933
Categories Meat
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 13
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".
Nutrition Facts : Calories 893.2, Fat 32.8, SaturatedFat 13.2, Cholesterol 216.8, Sodium 814.9, Carbohydrate 61.5, Fiber 7.7, Sugar 14.3, Protein 87
PIONEER WOMAN'S SWISS STEAK RECIPE
Pioneer Woman's Swiss steak recipe includes steaks that are simmered in a delicious, tomatoey sauce until they are melt-in-your-mouth tender. They are particularly wonderful with mashed potatoes or noodles, which can soak up the sauce.
Provided by Emily Hill
Categories Dinner
Time 2h10m
Number Of Ingredients 14
Steps:
- Preheat the oven to 325 F.
- Slice the meat 1/2-inch thick with the grain and season with salt and ground black pepper on both sides.
- Fill a pie pan with the flour.
- Dredge both sides of the slices of meat in the flour until coated.
- Use a needle meat tenderizer to tenderize the meat until each slice is 1/4-inch thick.
- Put the slices aside and dredge them with the flour again until coated on both sides.
- Set a 4 to 5-quart Dutch oven over medium-high heat with the vegetable oil or bacon drippings.
- Add the steaks to the Dutch oven once the oil begins to shimmer, being careful not to crowd the Dutch oven.
- Cook until golden brown, about 2 minutes on each side.
- Once all the steaks have been browned, remove them to a plate.
- After removing the last steaks from the pot, add the onions, garlic, and celery, and cook them for 1 to 2 minutes.
- Stir the tomato paste into the mixture. Then, add the tomatoes, paprika, oregano, Worcestershire sauce, and beef broth, and stir well.
- Add the meat back to the pot, submerging it in the liquid.
- Place the pot on the middle rack of the oven and cover it.
- Bake until the meat is tender, about 1 1/2 to 2 hours.
- Serve and enjoy with your favorite sides.
Nutrition Facts : Calories 351 cal
TAYLORMADE SWISS STEAK
A great comfort food, well worth the time to fix. Excellent with mashed potatoes. This recipe was handed down from my mom.
Provided by rontaylor1998
Categories Stew
Time 2h30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Cut roast across grain into 2" slices. Sift flour, salt and pepper together. Sprinkle about 2 tbsp on one side of meat, pound well with a meat mallet. Turn over and repeat on the other side, and on the remaining pieces.
- In a large deep skillet with lid, or dutch oven, heat bacon grease and brown meat slices well, about 5 minutes per side. Remove meat and set aside. Cook the vegetables until tender, about 6 - 8 minutes.
- Return meat to pan, cover with the vegetables, add the undrained tomatoes and beef broth. Cover and simmer (slow boil) until tender, about 1 1/2 to 2 hours Cut into portions, top with vegetables and gravy, serve.
- To bake: Follow directions, and instead of simmering on the stove top, cover and bake in a medium oven (350°F) for 2 to 2 1/2 hours.
Nutrition Facts : Calories 661.7, Fat 43.8, SaturatedFat 17.2, Cholesterol 148.8, Sodium 912, Carbohydrate 17.4, Fiber 3.8, Sugar 6.8, Protein 47.9
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