Tender Swiss Steak Food

SUPER TENDER SWISS STEAK

Steps:

• Heat oven to 350.
• In large oven proof non-stick skillet sprayed heavily with cooking spray add onion and cook till translucent.
• In paper bag add flour, salt, pepper and garlic powder. Add meat pieces and shake. Add meat to pan with onions. Brown 3 to 4 mins on each side or till just starting to brown.
• Add all of the remaining ingredients to pan. Be sure to sprinkle the seasonings evenly over meat and vegetables. DO NOT STIR. Cover and place in oven and cook for 1 hour or till very tender.

TENDER BRAISED SWISS STEAK

Steps:

• Gather the ingredients.
• Preheat oven to 300 F. Dry the meat thoroughly with paper towels.
• In a large Dutch oven, heat the oil until it is almost smoking, then gently add 2 or 3 of the steaks. The idea is not to overcrowd the pan. Brown one side for about 4 minutes (you want a nice, dark crust), then flip and brown the other side. Set aside the browned steaks and repeat until you have browned them all.
• Add the onion to the fat in the pan and cook for a few minutes until translucent and slightly golden brown.
• Stir in the flour with a wooden spoon and incorporate until a thick roux forms. Lower the heat and cook the roux for a few minutes, stirring frequently, until it takes on a light brown hue. Do not let it burn.
• Add the diced tomatoes and the stock. Season to taste with ​ kosher salt and freshly ground black pepper. Add the bay leaf and simmer the sauce for about five minutes or until it starts to thicken.
• Next, return the browned steaks to the sauce and arrange them so that they are covered by the liquid. Cover the pot and transfer it to the oven.
• Braise for about an hour and a half or until the meat is extremely tender. Serve each steak with a generous portion of the sauce.

SO-TENDER SWISS STEAK

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.

TENDER SWISS STEAK

Steps:

• Cut meat into serving-size pieces. In a large resealable plastic bag, combine the flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat. , In a large skillet, brown meat in oil on both sides. Top with onions and celery. Combine the tomatoes, Worcestershire sauce and oregano; spoon over vegetables. Cover and simmer for 1-1/2 to 2 hours or until meat is tender. Serve with noodles if desired.

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.

SMOTHERED OVEN SWISS STEAK

Steps:

• Combine flour, salt and pepper. Pound 2 tablespoons of the flour mixture into meat.
• In a large skillet, add oil and brown meat on both sides over very high heat. Transfer meat to a 12x8x2 baking dish.
• Stir remaining flour mixture into pan drippings in skillet. Stir in undrained tomatoes, onion and Worcestershire sauce. Cook and stir until thickened and bubbly. Cook and stir 1 to 2 minutes more. Pour over meat in baking dish.
• Bake, uncovered, in a 350 degree Fahrenheit oven for 1 hour and 20 minutes or until meat is tender.

TRADITIONAL SWISS STEAK

Steps:

• Cut steak into serving-size pieces. Combine flour, salt and 1/4 teaspoon pepper; sprinkle over steak and pound into both sides. In a skillet over medium heat, brown steak on both sides in oil. , Transfer to a greased 13-in. x 9-in. baking dish; top with onion and green pepper. Drizzle with soy sauce; sprinkle with garlic salt and remaining pepper. , Cover and bake at 325° for 1-1/2 hours or until meat is tender. Serve with noodles if desired.

OVEN SWISS STEAK

Steps:

• Heat oil in large skillet.
• Combine flour, salt and pepper.
• Cut steak into 4 or 5 servings; dredge in flour mixture.
• Brown on both sides in hot oil; remove to large baking dish.
• Place vegetables over steak; pour tomatoes, tomato sauce, water and Worcestershire over all.
• Cover and bake at 350 degrees for 1 1/2- 2 hours, or until meat is tender.
• Serve with sauce spooned over the mashed potatoes.

SUPER SWISS STEAK

Steps:

• In a large resealable plastic bag, combine the flour, 1/2 teaspoon salt and pepper. Add beef, a few pieces at a time, and shake to coat. Remove steak from bag; flatten to 3/4-in. thickness., In a large skillet, brown steak on both sides in oil over medium-high heat. In a large bowl, combine the tomatoes, tomato soup, onion, bay leaf, marjoram, thyme, paprika, cloves if desired and remaining salt; pour over beef. , Bring to a boil. Reduce heat; cover and simmer until meat is tender, 1-1/4 to 1-3/4 hours. Discard bay leaf.

KAREN'S SWISS STEAK (STOVE TOP, CROCK POT OR OVEN)

Steps:

• Cut meat into 6 serving pieces.
• Combine flour, salt, mustard, pepper, and garlic powder.
• Put 2 T. of the flour mixture into the meat.
• Brown the meat in the shortening on both sides.
• Drain off excess fat.
• Add undrained tomatoes, onion, celery, carrots, Worcestershire sauce and cooking wine.
• Cover and simmer for 1 1/4 hours or until meat is tender.
• Remove meat to a serving platter and keep warm.
• Combine 1/4 water and the remaining flour mixture.
• Stir into tomato mixture until thick and bubbly.
• Pass with meat.
• Serve meat and sauce with hot cooked noodles or rice.
• Crock pot directions:.
• Prepare swiss steak as above except cut meat to fit your crock pot.
• After browning meat, transfer to crock pot.
• Stir remaining flour into pan drippings in the skillet.
• Stir in the remaining ingredients and cook until thick and bubbly.
• Pour over meat in the crock pot.
• Cook on low for 8 to 10 hours.
• Serve with hot cooked noodles or rice.
• Oven directions:.
• Place meat in a baking dish.
• Cover with thickened drippings and veggies as above.
• Bake, uncovered, in a 350 degree oven for 1 hour and 20 minutes.
• Serve with hot noodles or rice.

SWISS STEAK QUICK AND EASY

Steps:

• Heat oil in a Dutch oven over medium heat. Dredge steak strips in flour. Working in batches, place strips in hot oil. Fry until browned on both sides. Remove to a warm platter. When all meat is browned, return meat to Dutch oven, and stir in onions, mushrooms, salt, pepper, gravy mix, and stewed tomatoes. Bring to a boil, then simmer about 30 to 45 minutes.
• About 20 minutes before steak is finished, fill a large pot with water and bring to a boil. Add pasta, and cook until al dente, about 8 to 10 minutes; drain.
• Serve Swiss steak over noodles.

SWISS STEAK

Steps:

• Cut steak into serving-size pieces. In a large resealable plastic bag, combine the flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat. , In a large skillet, brown steak in oil. Drain and place in a 2-1/2-qt. casserole. Top with the celery, onion and mushrooms. Combine the water, garlic and steak sauce; pour over vegetables, , Cover and bake at 350° for 1-1/2 hours or until the meat is tender.