Stove Top Swiss Steak Recipe 465

SLOW-COOKER SWISS STEAK AND GRAVY

Steps:

• Sprinkle beef with salt and pepper. Place beef in 3 1/2- to 4-quart slow cooker, sprinkling onion and mushrooms with liquid between layers of beef. Pour soup over beef.
• Cover and cook on low heat setting 7 to 8 hours or until beef is tender.

EASY SWISS STEAK

Steps:

• In a large nonstick skillet, brown cube steaks on both sides in oil over medium-high heat; remove and set aside. In the same skillet, saute the onion, celery and garlic for 3-4 minutes or until tender. Add the tomatoes, tomato sauce and bouillon. Return steaks to the pan. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 to 1-3/4 hours or until meat is tender. , Combine cornstarch and water until smooth; stir into tomato mixture. Bring to a boil; cook and stir 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 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.

PAN-SEARED STEAKS

Steps:

• To begin, pat the steaks dry with paper towels.
• Season the steaks all over with the salt and pepper.
• Turn on your exhaust fan and heat a heavy pan (preferably cast iron or stainless steel) over medium-high heat until it's VERY hot.
• Add the oil to the pan and heat until it begins to shimmer and move fluidly around the pan.
• Carefully set the steaks in the pan, releasing them away from you so the oil doesn't splatter in your direction. The oil should sizzle.
• Leave the steaks alone! Avoid the temptation to peek or fiddle or flip repeatedly; the steaks need a few minutes undisturbed to develop a golden crust. Flip the steaks when they release easily and the bottom is a deep-brown color, about 3 minutes. Continue to cook the steaks for another 3 to 4 minutes on the second side for rare to medium-rare. (For medium, cook 4 to 5 minutes on second side; for well-done, cook 5 to 6 minutes on second side).
• During the last minute of cooking, add the butter and thyme sprigs to the pan with the steaks.
• If you are serving the steaks unsliced, transfer them to plates and serve hot. If you plan to slice the steaks, transfer them to a cutting board and let rest, covered with aluminum foil, for 5 to 10 minutes; then slice thinly against the grain.

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.

SWISS STEAK

Steps:

• 1. Cut steak into individual portion sized pieces (about palm size)
• 2. In a small bowl or cup whisk together chicken stock and 2 - 1/2 Tbsp. of flour and set aside
• 3. Salt and pepper each piece of meat on both sides, then dredge in flour
• 4. Brown meat in hot oil, a few pieces at a time. Use just enough oil to brown well. (2 Tbsp)
• 5. Remove meat from skillet.
• 6. Add chicken stock and flour mixture to pan drippings, stir well, scraping sides of the pan
• 7. Remove from heat and scrape rue from pan into crock pot
• 8. Add tomatoes and chopped vegetables to crock pot and stir.
• 9. Add browned meat making sure to push meat down into the sauce.
• 10. Cook on low for 4 hours. Serve with sauce spooned over top.

SWISS STEAK

Steps:

• Mix together flour, 1/2 tsp salt and 1/2 tsp black pepper in a plastic bag
• Add in steak and mix until meat is covered in flour.
• Heat oil in a heavy pan.
• Add the meat and onions and cook until the meat is browned on both sides and the onions are softened.
• Add in water, cover and let simmer for about 1 hour or until beef is fork tender.
• Add more water if needed. Check ocassionally to make sure the water hasn't evaporated.
• Mix together diced tomatotes, green pepper, onion powder, salt and pepper.
• Pour over beef and stir to combine
• Simmer for 30 minutes or until thickened.

FLASH-IN-THE-PAN SWISS STEAK

Steps:

• Combine flour, salt and pepper in large resealable plastic bag. Add steak; seal bag. Shake bag gently to evenly coat steak with the flour mixture; set aside.
• Heat 1 tablespoon of the oil in large skillet over medium-high heat. Add half of the steak; cook 3 minutes, or until evenly browned, stirring occasionally. Remove steak from skillet; cover to keep warm. Repeat with remaining steak. Add the remaining 2 tablespoons oil and the onions to same skillet; cook 4 minutes, or until onions are tender, stirring frequently.
• Add tomato sauce, water and dry au jus mix to skillet; stir until well blended, scraping up browned bits from bottom of skillet. Add steak; stir. Bring to a boil. Reduce heat to medium-low; simmer 15 minutes, or until gravy is thickened, stirring occasionally.

SKILLET SWISS STEAK

Steps:

• Preheat oven to 200 degrees F.
• Sprinkle steaks with 1/4 teaspoon salt and pepper. Place flour in a shallow dish and dredge the steaks in it.
• Heat 1 tablespoon oil in a large skillet over medium-high heat. Reduce heat to medium and cook the steaks until browned, 2 to 4 minutes per side. Transfer to a baking sheet and keep warm in the oven.
• Heat the remaining 1 tablespoon oil in the pan over medium-high heat. Add onion slices and cook, turning once and pressing with a spatula a few times, until browned on both sides, 4 to 6 minutes total. Stir in bell pepper, separating the onion rings as you stir, and cook, stirring occasionally, until the vegetables are tender, 3 to 4 minutes. Stir in garlic, thyme and the remaining 1/4 teaspoon salt; cook, stirring, for 15 seconds. Add tomatoes with their juice and Worcestershire. Cook, stirring, breaking up the tomatoes and scraping up any browned bits, until thickened, about 5 minutes. Serve the sauce over the steaks.

SWISS STEAK

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.

SWISS STEAK

Steps:

• 1. Cut steak into serving-sized pieces. Season flour with salt and pepper to taste. Dredge meat in seasoned flour, pound with meat mallet to tenderize. You may have to dredge again to maintain a nice coating.
• 2. Heat oil in electric skillet until it shimmers. You may or may not need more or less oil. Add steak to pan, try to avoid crowding. Brown well.
• 3. Flip steaks, add remaining ingredients right away. You aren't trying to completely brown this side. Bring to simmer. Cover.
• 4. Maintain at a simmer for approx 30 to 45 minutes or until steaks are able to be cut with a fork or pulled apart. Scrape bottom of skillet once or twice. The sticky, caramelized part on the bottom of the pan is almost the best part of this dish! It makes a gravy that is excellent with rice, which is what we always serve with this. Mashed potatoes would be good too.