Swiss Steak With Gravy Recipes

EASY AND QUICK SWISS STEAK

Steps:

• Heat the oil in a skillet over medium heat. In a bowl, mix the flour, salt and pepper, and paprika. Dredge the steaks in the flour mixture, and place in the skillet. Brown steaks on both sides, and remove from heat.
• In a slow cooker, alternate layers of steak, green bell pepper, red bell pepper, onion, and tomatoes.
• Cover, and cook 6 to 8 hours on Low, until steaks are very tender.

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.

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.

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.

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 WITH BROWN GRAVY

Steps:

• Cut each steak into the desired serving size, if necessary. Salt and pepper each steak lightly and dredge in flour. Shake off excess. Set aside.
• If you don't have a skillet with ovenproof handles, you can use a Pyrex dish or an earthenware pan with a cover for the oven. Heat a heavy 12-inch skillet (cast iron, if you have one) with a tight-fitting lid over medium heat. Add the vegetable oil. Brown the cube steaks on both sides and set aside.
• Pour off all of the oil except 1/3 cup. Add 1/3 cup of flour to the oil and stir. Allow the mixture ot brown over medium-low heat and stir frequently to prevent it from burning. When the mixture is about the color of peanut butter, add the onion. Stir and allow the onion to cook for about 1 minute.
• Slowly add the beef stock, stirring constantly. Add the Wercestershire sauce and simmer for 5-10 minutes.
• Return the cube steaks to the pan, cover, and bake in a 275 degree oven for one hour.
• Serve with mashed potatoes and your favorite vegetable.

SWISS STEAK WITH GRAVY

Steps:

• 1. Tenderize round steak. Sprinkle seasoned salt on one side.
• 2. Sprinkle flour on both sides of round steak. Brown in oil on both sides. Remove beef to plate. Add onions and green peppers to pan and saute for 1 minute. Then add gravy, water, can of tomatoes, dash of salt and pepper. Bring to a boil.
• 3. Return meat to pan and cover. Cook on simmer or low boil for 2 hours until meat is tender. Last 10 min. add mixtures of 1 tsp of cornstarch and 2 tsp of water to thicken and make gravy.
• 4. Serve with mashed potatoes, rice or noodles.

EASY INSTANT POT SWISS STEAK

Steps:

• Season the sliced round steak on both sides with salt and pepper.
• Place the corn starch and the granulated garlic into a shallow bowl; dredge the round steak pieces on both sides in the cornstarch mixture.
• Using the sauté setting on the Instant Pot, add the oil. When the oil is hot and sizzling, add the prepared pieces of beef, a few at a time.
• Quickly brown the beef on both sides, working in batches, removing each browned piece of steak to a platter as you work.
• Continuing to use the sauté setting, add the onions and bell peppers to the drippings in the Instant Pot, cooking for a minute or so. Add some of the beef broth, stirring to deglaze the pot and to release any particles on the bottom of the pot.
• Turn the Instant Pot off, then return the browned round steak pieces to the pot. Pour the remaining broth over then beef, then top everything with the crushed tomatoes and juice. DO NOT STIR!!
• Lock the Instant Pot lid into place. Choose high pressure, setting the cook time to 30 minutes, bringing the Instant Pot to full pressure.
• When the timer sounds, use a natural pressure release for 20 minutes. At that time, if any pressure remains, perform a quick release to remove all the pressure from the Instant Pot.
• Unlock and remove the Instant Pot lid. Using tongs, gently remove the steak to a platter.
• Turn the Instant Pot to the sauté setting once again; simmer the sauce in the pot until it is reduced and slightly thickened.
• To serve, place the Swiss steak over a bed of mashed potatoes, then top with the tomato gravy.

MUSHROOM-SMOTHERED SWISS STEAK

Steps:

• Preheat oven to 350 F (180 C).
• In a large, heavy oven-proof skillet over moderately high heat, brown the steak on both sides in the fat.
• Transfer to a plate and keep warm.
• In the drippings in the skillet, saute the onion and mushrooms over moderate heat for about 5- 8 minutes, until limp and lightly browned.
• Blend in the flour, add the stock, milk, salt and pepper, and heat, stirring constantly, until thickened and smooth- about 3 minutes.
• Place the steak back in the skillet.
• Turn and spoon some of the mushroom sauce over the steak.
• Cover snugly and bake for about 1 1/2 hours, or until steak is fork tender.

SLOW COOKER SWISS STEAK WITH MUSHROOM GRAVY

Steps:

• Use sear/sauté function to heat oil in multi cooker. Sprinkle beef with salt and pepper. Cook beef 5-6 minutes per side, turning once, until well browned.Remove beef to cutting board and cut into six equal pieces.Mix onions, carrots, and mushrooms in cooker. Place beef pieces on top of veggies. Mix soup and tomato sauce together and pour over beef.Cover and cook on LOW for 8-10 hours.Serve with gravy spooned over beef.

CROCKPOT SWISS STEAKS

Steps:

• Add sliced carrots, celery, onion, & garlic to the bottom of a slow cooker.
• Pound steaks with a meat tenderizer to ¼ inch thickness and season with salt and pepper (cube steaks do not need to be pounded). Put flour in a shallow dish or plate and dredge each steak in the flour mixture.
• Heat oil in a skillet over medium-high heat and brown steaks on both sides, about 2 minutes per side adding more oil if needed.
• In the same pan, add wine and scrape up any brown bits. Add to the slow cooker with remaining ingredients except for the cornstarch.
• Cover and cook for 6-8 hours on low or 4-5 hours on high or until steaks are fork tender.
• Serve over mashed potatoes or noodles.