Indiana Swiss Steak Recipes

OVEN SWISS STEAK

Steps:

• In a large cast-iron or ovenproof skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain, reserving 1/4 cup drippings. Crumble bacon and set aside. , Trim beef; cut into serving-size pieces. Brown on both sides in drippings. Top meat with mushrooms, tomatoes and onion. Sprinkle with tarragon and bacon. Cover and bake at 325°, until meat is tender, 1-1/4 to 1-3/4 hours, basting twice. , Remove meat to a serving platter; keep warm. Combine cornstarch and water until smooth; add to skillet. Bring to a boil; cook and stir until thickened, about 2 minutes. Reduce heat; stir in cream. Simmer, uncovered, until heated through, 3-4 minutes. Return meat to skillet and turn to coat with sauce. If desired, sprinkle with parsley.

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.

MY MOTHER'S SWISS STEAK

Steps:

• Stir flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper together in a bowl. Sprinkle pieces of steak with flour mixture and pound the flour mixture into the meat with a meat mallet or the edge of a sturdy plate.
• Heat vegetable oil in a large skillet over medium heat; cook the floured beef in the hot oil until browned on both sides, about 15 minutes. Reduce heat to low, pour in water, cover skillet, and simmer beef until tender, about 1 hour. Add more water to the skillet if needed to prevent burning.
• Mix diced tomatoes, green bell pepper, onion powder, 1/2 teaspoon salt, and 1/8 teaspoon black pepper in a bowl. Pour tomato mixture over beef, bring to a simmer, and cook until sauce has thickened, about 30 more minutes.

INSTANT POT® SWISS STEAK

Steps:

• Dry steak well with paper towels and cut into four 4-inch pieces. Season with salt and pepper.
• Place flour into a shallow bowl. Dredge steak pieces in flour, shaking off excess.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Once the pot is hot, add 1 tablespoon avocado oil. Brown the steak in batches, so you don't crowd the pot, 2 minutes per side. Transfer browned meat to a warm plate and set aside.
• Add 1 tablespoon of avocado oil to the pot and cook onion, carrot, celery, and bell pepper until onions are soft and translucent, 3 to 4 minutes. Stir in garlic and cook until fragrant, about 1 minute. Deglaze the pot with Merlot. Mix in tomatoes, Worcestershire sauce, 1 teaspoon salt, oregano, and paprika. Return steak to the pot and push down into the tomato mixture.
• Close and lock the lid. Select manual pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
• Allow pressure to release naturally according to manufacturer's instructions for 5 minutes. Carefully open the valve to release the remaining pressure, about 5 minutes more. Unlock and remove the lid.