Oven Swiss Steak Recipes

OLD-FASHIONED SWISS STEAK

Steps:

• In a large plastic bag, combine 1/2 cup flour, 1 teaspoon salt, 1/2 teaspoon pepper and garlic salt. Add beef, a few pieces at a time, and shake to coat. Remove meat from bag and pound with a mallet to tenderize. , In a Dutch oven, brown meat in oil until no longer pink. Add the green pepper, celery and onions; cook and stir for 10 minutes. Add garlic; cook 1 minute longer. Stir in the tomatoes, broth, soy sauce and remaining salt and pepper. Cover and bake at 325° for 2 hours. , Remove from the oven and return to stovetop. In a small bowl, combine water and remaining flour until smooth; gradually stir into juices. Bring to a boil over medium heat. Cook and stir sauce for 2 minutes or until thickened.

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

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.

BAKED SWISS STEAK

Steps:

• Cut meat into two portions; pound to 1/4-in. thickness. Combine 1 tablespoon flour and salt; coat meat on both sides. In a skillet, brown meat in oil. Transfer meat to a greased shallow 2-qt. baking dish; set aside. , To pan drippings, add tomatoes, carrot, celery, onion, Worcestershire sauce and remaining flour. Bring to a boil over medium heat; cook and stir for 2 minutes. Pour over meat. Cover and bake at 350° for 1-1/2 hours or until the meat is tender. Sprinkle with cheese; return to the oven until cheese is melted.

AL'S BAKED SWISS STEAK

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a shallow baking dish.
• Cut steak into four portions and pound to 1/4-inch thickness; season with salt, pepper, and seasoned salt. Coat meat evenly with about 1 tablespoon flour.
• Heat oil in a skillet over medium heat. Cook beef in hot oil until browned completely, 3 to 5 minutes per side; transfer to prepared baking dish reserving drippings in the skillet.
• To the drippings, add tomatoes, onion, green bell pepper, beef broth, carrots, celery, garlic, 1 tablespoon flour, and Worcestershire sauce. Bring the tomato mixture to a boil; cook and stir for 2 minutes. Pour the mixture over the meat in the baking dish. Cover dish with aluminum foil.
• Bake until beef is completely tender, about 90 minutes. Sprinkle cheese over beef and return to oven uncovered until cheese is melted, 3 to 5 minutes.

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.

OVEN SWISS STEAK

Steps:

• 1. Trim any excess fat from meat and cut into 6 serving-size pieces. Combine the flour and salt. With a meat mallet or the edge of a heavy plate, pound 2 Tbsp. of the flour mixture into the meat.
• 2. In a 12-inch skillet, brown the meat on both sides in hot oil. While the meat is browning, chop the vegetables.
• 3. Transfer the meat to a 2-qt. shallow casserole dish. Drain off excess oil from the skillet. Stir the remaining flour mixture into the pan drippings in skillet. Stir in tomatoes, onion, celery, and carrots and Worcestershire sauce. Cook and stir until thickened and bubbly. Pour over the meat in the baking dish.
• 4. Bake uncovered in a pre-heated 350-degree oven for 1 hour and 20 minutes, or until meat is tender.
• 5. Some recommend serving over rice or noodles. I prefer mashed potatoes or my favorite Criss-Cross Potatoes.

OVEN ROASTED SWISS STEAK

Steps:

• Preheat oven to 325F degrees. Place oven rack on middle position.
• In a shallow bowl or dinner-size plate, mix flour, salt, pepper and garlic.
• Heat oil over medium-high heat in a large ovensafe dutch oven or heavy bottomed pot (one that has a lid).
• Dredge each cube steak on both sides in the flour mixture, shaking off excess. Place steak in heated pan as you go. Brown the steaks on both sides, about 3 minutes per side (you don't want to cook them all the way through). Remove from pan and set aside on a large plate while preparing the sauce.
• In the same pan you cooked the steaks, reduce heat to medium. Add just a little additional oil if necessary. Add sliced onion and cook until softened and golden but not burnt, about 3 minutes. Add minced garlic and cook additional 30 seconds.
• Add ¼ cup of red wine and cook until wine evaporates, about 3 minutes.
• Add tomato paste, smoked paprika, oregano, salt and pepper. Stir to combine.
• Add diced and crushed tomatoes, worcestershire and beef broth. Stir and cook until mixture starts to simmer.
• Add the cube steaks back into the pot and make sure to cover them with the tomato mixture.
• Cover with lid, place in 325F degree oven and cook without checking for 1 hour 45 minutes.
• After this time is up, check and cook, covered again, an additional 15-30 minutes or until most of moisture is evaporated and steaks are covered in reduced tomato mixture.

EASY SWISS STEAK

Steps:

• Preheat oven to 350°F.
• Using a meat mallet, pound meat to ½″ thickness.
• Combine flour, paprika, garlic powder, pepper & salt to taste. Dredge meat in flour mixture.
• Heat 1 tablespoon of olive oil over medium heat in a dutch oven. Brown steaks on each side (adding additional olive oil if needed). Set aside.
• Place onion & carrot in the bottom of the pot. Top with browned steaks.
• Add remaining ingredients except for cornstarch. Cover and cook for 2 ½-3 hours.
• Serve over mashed potatoes.

EASY SWISS STEAK

Steps:

• Swiss the steak: Use a meat tenderizer mallet to poke holes into each slice of steak on both sides. You can also do with a fork or pairing knife.
• Dredge through flour: Generously salt the beef slices with salt and pepper. Add the flour to a shallow bowl. Dredge each piece of beef well in the flour.
• Sear the steak: Heat 2 tbsp of the olive oil in large, deep skillet over medium-high heat. Add the dredged beef to the skillet and cook for 4-5 minutes per side, or until seared and well browned. Remove the beef from the skillet and set aside.
• Sauté onion: Add the remaining tbsp of olive oil to the skillet along with the onions. Cook for 3-4 minutes, until they soften and get translucent. Add the garlic and cook for 30 seconds or until aromatic.
• Add the rest of ingredients: Stir in the tomato paste and cook for 1 minute, then add the diced tomatoes, broth, Italian seasoning, and Worcestershire sauce. Stir everything together well.
• Braise: Bring the mixture to a boil, then reduce the heat to a simmer. Add the beef back to the skillet and make sure it's fully submerged. Cover and cook for 1 1/2 hours, or until the sauce has reduced to your liking and the beef is tender. Stir occasionally.
• Finish & serve: Taste for seasoning and add salt and pepper if needed. Garnish with parsley and serve.

SIMPLE SWISS STEAK IN A DUTCH OVEN

Steps:

• Cut London broil into 2-inch cubes and spread out on a cutting board. Combine flour, seasoned salt, and 1/2 teaspoon pepper in a small bowl; sprinkle over meat. Toss to coat.
• Place a sheet of plastic wrap over the steak and gently, but firmly, pound the steak with a mallet or the back of a soup ladle.
• Heat oil in a large Dutch oven or pot over medium-high heat. Cook and stir meat until browned, about 10 minutes. Season with salt and pepper. Add diced tomatoes with juice, beef stock, celery, onions, carrots, and bell pepper. Mix well and bring to a boil.
• Cover and reduce heat to low. Simmer, covered, for 1 hour, stirring occasionally. Crack the lid of the pot about 1/2 inch to let the steam escape. Continue to simmer until beef is tender, about 1 hour more.

OLD-FASHIONED SWISS STEAK

Steps:

• Preheat the oven to 325 F/165 C.
• If needed, add another tablespoon of the remaining oil to the pan to cover its bottom.
• Enjoy!