Pineapple Swiss Steak Recipes

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INSTANT POT® SWISS STEAK



Instant Pot® Swiss Steak image

Bottom round steak and a few kitchen staples is comfort food. When the leaves start to fall and the temperatures drop it's time for something hearty. I've used bottom round but any tough, lean cut of beef will work. Serve over noodles or rice to soak up all of that great sauce.

Provided by Bren

Categories     Main Dish Recipes     Beef     Swiss Steak Recipes

Time 1h25m

Yield 4

Number Of Ingredients 15

1 ½ pounds bottom round steak, 1 inch thick and trimmed of fat
salt and freshly ground black pepper to taste
¼ cup all-purpose flour
2 tablespoons avocado oil, divided, or as needed
1 medium onion, chopped
½ cup carrot, chopped
½ cup chopped celery
1 green bell pepper, chopped
2 cloves garlic, finely chopped
¼ cup Merlot wine
2 ¾ cups canned chopped Italian-style tomatoes in juice
1 tablespoon Worcestershire sauce
1 teaspoon salt
1 teaspoon oregano
1 teaspoon paprika

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.

Nutrition Facts : Calories 337 calories, Carbohydrate 19.7 g, Cholesterol 73.5 mg, Fat 13.9 g, Fiber 3.6 g, Protein 28.1 g, SaturatedFat 3.2 g, Sodium 982 mg, Sugar 7.6 g

PINEAPPLE STEAK STIR FRY



Pineapple Steak Stir Fry image

I was sitting around one day and had a craving for warm pineapple and steak. A recipe was born! This recipe is really easy to double up on, but watch the sugar if you do.

Provided by Maryann S.

Categories     World Cuisine Recipes     Asian

Time 3h43m

Yield 2

Number Of Ingredients 12

1 (8 ounce) can pineapple chunks - drained with juice reserved
2 teaspoons rice wine vinegar
2 tablespoons soy sauce
1 teaspoon olive oil
1 teaspoon vanilla-flavored vodka
½ teaspoon ground ginger
½ teaspoon brown sugar
½ teaspoon white sugar
1 (1 1/2-pound) beef sirloin steak, cut into 1/4-inch strips
1 ½ cups water
½ cup long grain white rice
2 tablespoons olive oil

Steps:

  • Stir together 1/3 cup reserved pineapple juice, rice wine vinegar, soy sauce, olive oil, vanilla vodka, ginger, brown sugar, and white sugar in a mixing bowl until blended. Adjust the sugar to taste.
  • Place the steak strips in a large, resealable plastic bag. Pour in the pineapple juice mixture and seal the bag. Turn the bag gently to evenly coat steak with the marinade. Refrigerate 3 to 4 hours.
  • Bring water to a boil in a saucepan over medium-high heat. Add the rice and stir. Reduce heat, cover and simmer 20 minutes.
  • Heat 2 tablespoons olive oil in a skillet over medium heat. Remove steak strips from marinade and place in the skillet. Cook and stir the steak strips until browned and no longer pink, about 2 minutes per side. Remove from the heat, cover and keep warm.
  • Place the pineapple chunks in a separate skillet. Cook over medium heat until slightly soft and heated through, about 4 minutes. To serve, divide the rice between two bowls, top with steak strips and pineapple chunks, and toss briefly.

Nutrition Facts : Calories 1140.4 calories, Carbohydrate 58.5 g, Cholesterol 228.1 mg, Fat 67.5 g, Fiber 1.7 g, Protein 70 g, SaturatedFat 22.8 g, Sodium 1092 mg, Sugar 18.9 g

PINEAPPLE SWISS STEAK



Pineapple Swiss Steak image

A recipe from my Great Aunt Alta's collection. This is one she clipped from the Chicago Tribune and it had won the "$5 Favorite Recipe Prize," a weekly feature in the newspaper. I am not sure if she ever made this one or not, but I thought it sounded good enough to share. These days, I would use a few spoonfuls of olive oil to brown the steak instead of the bacon drippings originally called for.

Provided by HeatherFeather

Categories     Pineapple

Time 2h35m

Yield 8 serving(s)

Number Of Ingredients 13

1 (3 lb) round steaks, 1 1/2 inch thick
1/3 cup all-purpose flour
1 1/2 teaspoons salt, to taste
1 teaspoon paprika
1/4 teaspoon black pepper, to taste
1/4 cup bacon drippings or 1/4 cup shortening
1 (20 ounce) can pineapple rings, undrained
water, as needed
1 (1 3/8 ounce) envelope dry onion soup mix
1 green bell pepper, seeded,cut into thin rings
1 tomatoes, cut into eigths
1 tablespoon cornstarch
1/4 cup cold water

Steps:

  • Set meat on a wax paper lined cutting board.
  • Mix together flour with salt, paprika, and pepper.
  • Cover meat with the seasoned flour; using a meat mallet, pound the steak, turning the meat over several times, until all of the flour has been pounded into the meat.
  • Brown steak on both sides in bacon dripppings in a large skillet; drain off any excess fat.
  • Drain pineapple, reserving juice.
  • Add enough water to the pineapple juice to measure 2 cups liquid.
  • Whisk together this liquid with the onion soup mix and then pour over the steak.
  • Cover and simmer for about 2 hours, or until meat is tender.
  • Top with pineapple rings, green pepper, and tomato wedges during the last 10 minutes of cooking time.
  • Remove steak to a platter and keep warm.
  • Whisk together the cornstarch and the 1/4 cup cold water, then add to the pan juices, stirring constantly until slightly thickened.
  • Pour sauce over the steak and serve.

MY FAVORITE SWISS STEAK



My Favorite Swiss Steak image

This is the recipe my mom made and I always looked forward to. It is different than most I have seen posted and is very easy to make. The gravy is delicious on mashed potatoes.

Provided by Chris from Kansas

Categories     Steak

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 12

flour
1 -2 lb boneless round steak
salt and pepper
1 -2 tablespoon vegetable oil
1/2 medium onion, chopped
1/2 cup catsup
1/2 cup water
1 tablespoon Worcestershire sauce
2 tablespoons wine
1 clove garlic, minced
1 teaspoon sugar
1 (10 1/2 ounce) can cream of mushroom soup, undiluted

Steps:

  • Beat flour into steak.
  • Sprinkle with salt& pepper.
  • Place oil in large pan and heat; brown steak on both sides in pan.
  • Remove steak from pan.
  • Add onion to pan and cook until tender.
  • Add catsup, water, worcestershire sauce, wine, garlic, sugar and mushroom soup to pan and blend.
  • Bring to boil, then add steak and turn heat down to simmer.
  • Simmer for about 45 minutes or until steak is tender.

GRILLED HAM, PINEAPPLE AND SWISS SANDWICH



Grilled Ham, Pineapple and Swiss Sandwich image

Make and share this Grilled Ham, Pineapple and Swiss Sandwich recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Lunch/Snacks

Time 11m

Yield 2 serving(s)

Number Of Ingredients 5

4 slices bread (thick slices)
1/4 lb swiss cheese, shredded (divided into four portions)
2 slices cooked ham
1/2 cup crushed pineapple, well drained (divided into 2 portions)
butter, room temperature

Steps:

  • Prepare a large skillet or cast-iron skillet.
  • Place two slices of bread on a work surface.
  • Cover/sprinkle each of the two slices with one portion of cheese, then one slice of ham, then one portion of pineapple.
  • Finish with the second portion of cheese.
  • Top each sandwich with a slice of bread.
  • Melt butter in a hot skillet.
  • Add the two sandwiches to the skillet; cook until cheese is beginning to melt and the undersides are golden.
  • Butter the tops of the sandwiches, using a spatula carefully turn them over.
  • Cook until the cheese is fully melted and the undersides are golden.
  • Let stand for about 2 minutes before slicing.

Nutrition Facts : Calories 386.2, Fat 17.5, SaturatedFat 10.5, Cholesterol 52.3, Sodium 365.2, Carbohydrate 38.1, Fiber 1.7, Sugar 11.9, Protein 19.4

YUMMY PINEAPPLE BEEF STEAK MARINADE



Yummy Pineapple Beef Steak Marinade image

This marinade is delicious. I was just messing around in the kitchen and came up with this! Enjoy!

Provided by kelsey

Categories     Side Dish     Sauces and Condiments Recipes     Marinade Recipes

Time 5m

Yield 14

Number Of Ingredients 4

¾ cup Worcestershire sauce
⅔ cup pineapple juice
2 tablespoons packed brown sugar
⅓ cup olive oil

Steps:

  • Mix together the Worcestershire sauce, pineapple juice, brown sugar, and olive oil in a bowl.
  • Marinate the meat of your choice for 1 to 2 hours, and cook as desired.

Nutrition Facts : Calories 70.5 calories, Carbohydrate 6.3 g, Fat 5.2 g, SaturatedFat 0.7 g, Sodium 143.7 mg, Sugar 4.5 g

SWISS STEAK



Swiss Steak image

This makes a GREAT Sunday Dinner. Not only can you make this in the oven or the crockpot, but you can make it in a Nesco Roaster. Keep the heat of the Nesco at about 200-250*F throughout cooking. Rachael's Recipe Notes: You can start this in a large skillet and then transfer the meat to a slow cooker, add the onions, seasonings and tomato sauce and let it cook on LOW for 6-8 hours. The gravy this makes tastes wonderful over mashed potatoes.

Provided by Rachaels Kitchen Go

Categories     Roast Beef

Time 6h15m

Yield 8-10 serving(s)

Number Of Ingredients 10

6 lbs chuck roast, trimmed of fat
2 -3 tablespoons vegetable oil
3 large onions, thinly sliced
3 whole garlic cloves, peeled
1/2 cup all-purpose flour, approximately
salt and pepper, to taste
1 (8 ounce) can tomato sauce
1 (8 ounce) can whole canned tomatoes, undrained and cut up coarsley
2 (8 ounce) cans mushroom gravy or 2 (8 ounce) cans beef gravy
2 (8 ounce) cans button mushrooms, and undrained

Steps:

  • In a shallow dish mix together the flour and salt and pepper.
  • Cut each roast into 8 pieces; dredge in flour mixture.
  • In large skillet brown meat on all sides in oil. Layer roast with onions in large roasting pan. Repeat.
  • Pour tomato sauce, gravy, undrained mushrooms, chopped tomatoes and reserved juice over all.
  • Cover and bake at 300°F for 2-3 hours (up to 4 hours). Meat should be very, very tender.
  • Remove cover and bake an additional 10-15 minutes.

Nutrition Facts : Calories 1006.9, Fat 72, SaturatedFat 27.7, Cholesterol 234.7, Sodium 715.3, Carbohydrate 20.3, Fiber 2.5, Sugar 5.4, Protein 67.1

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