South Of The Border Swiss Steak Recipes

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SWISS STEAK - COOK'S COUNTRY



Swiss Steak - Cook's Country image

Make and share this Swiss Steak - Cook's Country recipe from Food.com.

Provided by threeovens

Categories     Meat

Time 2h15m

Yield 6-8 serving(s)

Number Of Ingredients 11

3 1/2-4 lbs beef blade roast, boneless top blade
2 tablespoons vegetable oil
1 onion, sliced thinly in to half moons
3 garlic cloves, minced
1/2 teaspoon dried thyme
2 tablespoons tomato paste
1 tablespoon all-purpose flour
1 (14 1/2 ounce) can diced tomatoes
1 1/2 cups chicken broth (low sodium)
1 tablespoon sun-dried tomato, minced
1 tablespoon fresh parsley, finely chopped

Steps:

  • Preheat oven to 300 degrees F.
  • Cut roast, crosswise, into 4 even pieces; turn each piece on it's side and carefully cut out the gristle so that you have created 2 new steaks.
  • Pat each steak dry with paper towels and season generously with salt and pepper.
  • Heat 1 tablespoon of the oil in a Dutch oven over medium high heat; brown half the steaks for about 3 minutes per side, remove, and brown the remainder.
  • Add onions to now empty pot and cook until softened, 5 minutes.
  • Add garlic, thyme, tomato paste, flour and cook until fragrant, about 1 minute.
  • Stir in diced tomatoes and chicken broth; bring to a boil.
  • Return steak and any accumulated juices; transfer to oven, cover, and cook until fork tender, about 2 hours.
  • Transfer steaks to a platter and tent with foil to keep warm; skim fat from sauce.
  • Stir in sun dried tomatoes and parsley; season with additional salt and pepper, if needed.
  • Pour sauce over steaks and serve.

SO-TENDER SWISS STEAK



So-Tender Swiss Steak image

This fork-tender Swiss steak with rich gravy was an often-requested main dish around our house when I was growing up. Mom took pride in preparing scrumptious, hearty meals like this for our family and guests. -Linda McGinty, Parma, Ohio

Provided by Taste of Home

Categories     Dinner

Time 2h30m

Yield 8 servings.

Number Of Ingredients 14

1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 pounds beef top round steak, cut into serving-size pieces
2 tablespoons canola oil
1 medium onion, thinly sliced
2 cups water
2 tablespoons Worcestershire sauce
GRAVY:
1/4 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1-1/4 cups beef broth or water
Hot cooked noodles or mashed potatoes, optional

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.

Nutrition Facts : Calories 213 calories, Fat 7g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 424mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 1g fiber), Protein 27g protein.

SOUTH OF THE BORDER STEAK



South of the Border Steak image

I got this recipe from my very old Betty Crocker recipe file box. It was in the 'Outdoor Entertaining' section. I'm posting it exactly as written,per a request, but I don't know exactly what they mean by '1 envelope of meat marinade' which is critical to this recipe. There are numerous marinade recipes on this site,so if it were me, I'd look for one that would compliment / enhance the Mexican flavor, unless you can easily find the meat marinade envelope called for. Cook time does not include marinating time for the steak.

Provided by arroz241_11561377

Categories     One Dish Meal

Time 50m

Yield 2 lbs, 6 serving(s)

Number Of Ingredients 9

2 lbs beef round steak, 1/2 inch thick
1 (4 1/2 ounce) envelope instant meat marinade
1/4 cup catsup
1 tablespoon Worcestershire sauce
1/8 teaspoon red pepper sauce
1 (15 ounce) can refried beans
1/4 cup cheddar cheese, shredded
chili pepper (optional)
potato chips (optional)

Steps:

  • Score each side of meat 1/8 inch deep in diamond shaped pattern.
  • Prepare marinade as directed on envelope, and stir in catsup, Worcestershire sauce and red pepper sauce.
  • Marinate meat as directed on envelope, remove meat and reserve marinade.
  • Heat beans in foilware pan 15-20 minutes on side of grill. About 5 minutes before serving, sprinkle with cheese.
  • Place meat on grill, about 2 inches from hot coals. Cook about 5 minutes on each side, or to desired doneness, brushing with reserved marinade.
  • Cut beef into serving sizes, and serve with spoonfuls of beans, chili peppers and potato chips.
  • Note: You can use your choice of steak.

Nutrition Facts : Calories 95.4, Fat 2.4, SaturatedFat 1.3, Cholesterol 4.9, Sodium 489.2, Carbohydrate 13.9, Fiber 3.6, Sugar 2.9, Protein 5.2

SOUTH-OF-THE-BORDER STEAK RECIPE - (4.7/5)



South-of-the-Border Steak Recipe - (4.7/5) image

Provided by ebdonahue

Number Of Ingredients 14

1 1/2 pounds beef flank steak
1 (10 ounce) can Rotel (chopped tomatoes and green chiles)
1/2 cup chopped onion
2 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon chili powder
1 teaspoon cumin
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 small green, red or yellow bell peppers, cut into strips
1 (15 ounce) can pinto beans, rinsed and drained
3 cups cooked rice
1/2 cup crumbled queso fresco or low-fat feta cheese
1 tablespoon chopped fresh cilantro

Steps:

  • Trim fat from meat. Place in a 3-1/2 or 4 quart crockpot. In a bowl, stir together undrained tomatoes, onion, garlic, oregano, chili powder, cumin, salt and pepper. Pour over meat. Cover and cook on LOW for 7 to 9 hours or on HIGH for 3 1/2 to 4 1/2 hours. If using low heat setting, after allotted time, turn to HIGH and add pepper strips, pinto beans and cilantro. Cover and cook 30 minutes more. Remove meat. Cool slightly. Shred or thinly slice meat across the grain. To serve, spoon hot rice into soup bowls. Arrange meat on top of rice. Spoon bean mixture over meat. If desired, sprinkle with crumbled cheese. Serve with cut limes, cilantro and chopped avocado.

MY MOTHER'S SWISS STEAK



My Mother's Swiss Steak image

My mother's recipe. Serve with potatoes, rice, or noodles.

Provided by nixxie

Categories     Main Dish Recipes     Beef     Swiss Steak Recipes

Time 1h45m

Yield 6

Number Of Ingredients 11

¼ cup all-purpose flour
½ teaspoon salt
¼ teaspoon ground black pepper
2 pounds beef round steak, cut 1-inch thick
2 tablespoons vegetable oil
¼ cup water, or as needed
1 (14.5 ounce) can diced tomatoes
½ cup minced green bell pepper
1 teaspoon onion powder
½ teaspoon salt
⅛ teaspoon ground black pepper

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.

Nutrition Facts : Calories 262.4 calories, Carbohydrate 7.2 g, Cholesterol 76.1 mg, Fat 12.2 g, Fiber 1 g, Protein 28.6 g, SaturatedFat 3.6 g, Sodium 548.6 mg, Sugar 2.1 g

SOUTH-OF-THE-BORDER SWISS STEAK



South-of-the-Border Swiss Steak image

Number Of Ingredients 11

2 tablespoons all-purpose flour
1 teaspoon chili powder
1/4 teaspoon salt
1 pound boneless beef top round steak, boneless, about 3/4 inch thick
1 tablespoon vegetable oil
1 cup salsa
1/2 cup water
1/2 teaspoon sugar
1 large sweet potato, peeled and cut into 1-inch cubes (2 cups)
1 (10-ounce) can frozen whole-kernel corn, thawed
Hot cooked noodles, if desired

Steps:

  • Heat oven to 350°. Mix flour, chili powder and salt. Sprinkle half of the flour mixture over 1 side of beef pound in. Turn beef and pound in remaining flour mixture. Cut beef into 4 serving pieces. Heat oil in Dutch oven over medium heat. Cook beef in oil about 10 minutes, turning once, until brown on both sides drain. Stir in remaining ingredients except noodles. Heat to boiling remove from heat. Cover and bake 1 hour or until beef is tender. Serve over noodles. 1 Serving: Calories 330 (Calories from Fat 110) Fat 12g (Saturated 4g) Cholesterol 65mg Sodium 610mg Carbohydrate 33g (Dietary Fiber 6g) Protein 28g.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

OVEN SWISS STEAK



Oven Swiss Steak image

I was really glad to find this recipe since it's a great way to use round steak and it picks up fabulous flavor from one of my favorite herbs - tarragon. I am a homemaker with three children and enjoy cooking tasty dinners like this one for my family. -Lorna Dickau, Vanderhoof, British Columbia

Provided by Taste of Home

Categories     Dinner

Time 1h45m

Yield 6 servings.

Number Of Ingredients 10

8 bacon strips
2 pounds beef top round steak (3/4 inch thick)
2 cups sliced fresh mushrooms
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 cup chopped onion
1 to 2 teaspoons dried tarragon
2 tablespoons cornstarch
2 tablespoons water
1 cup heavy whipping cream
Minced fresh parsley, optional

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.

Nutrition Facts : Calories 385 calories, Fat 26g fat (12g saturated fat), Cholesterol 116mg cholesterol, Sodium 308mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 31g protein.

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