Swisssteakandgravy Recipes

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.

SLOW-COOKER SWISS STEAK

Steps:

• In a shallow bowl, combine the flour, pepper and salt. Cut steak into 6 serving-size pieces; dredge in flour mixture. , In a large skillet, brown steak in butter. Transfer to a 3-qt. slow cooker. Combine the remaining ingredients; pour over steak. Cover and cook on low for 8-9 hours or until meat is tender.

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.

GRANDMA'S SLOW COOKER SWISS STEAK

Steps:

• Place flour into a bowl. Dredge strips of round steak in flour to coat.
• Heat vegetable oil in a large skillet over medium heat; brown strips of round steak in the hot oil, 7 to 8 minutes per side.
• Transfer beef strips to a slow cooker. Add cream of mushroom soup, Cheddar cheese soup, onion, green bell pepper, garlic, Worcestershire sauce, and browning sauce; stir. Season mixture with salt and black pepper.
• Cook on High and cook 4 hours.

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:

• In a Ziploc bag, combine your flour, seasoning salt, and pepper.
• Cut your meat into smaller pieces and place the steak pieces into the bag with the flour.
• Close and shake the bag well to coat all of the meat pieces.
• Set your instant pot to saute and wait until it reads "hot"
• Pour 3 tbs of cooking oil into the pressure cooker and make sure that it remains "hot"
• Now place your steak pieces into the hot oil and allow it to cook for 2-3 minutes per side
• When the steak is brown, remove the pieces and turn the instant pot off.
• Pour your can stewed tomatoes and your beef broth into the pressure cooker and scrape everything that is stuck to the sides and bottom. This is called deglazing and is a necessary step to remove all of the stuck pieces. Thankfully, they should all come up easily with a wooden spoon or scraper.
• Now add you steak pieces back into the pressure cooker
• Dice your celery, onion and slice your bell pepper
• Add the veggies to the pressure cooker
• Place the lid on your pressure cooker and set it to cook on pressure cook manual high for 25 minutes with a 10-minute natural release.
• You can serve this Swiss Steak over rice or with potatoes if you choose.
• Melt cheese on top *optional

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.

"SWISS" ROUND STEAK WITH ONION GRAVY

Steps:

• Cut round steak into 6 serving size pieces.
• On a cutting board, dredge pieces with flour, salt and pepper.
• Pound flour into the meat with a meat mallet.
• Turn pieces, dredge, and pound until they can't hold any more flour.
• (This can be a messy process, so be warned!).
• In a large non-stick skillet, heat oil and brown steak pieces on both sides.
• Place in a covered casserole.
• Add onions and garlic to the skillet.
• Saute until onions are limp (5 minutes).
• Place onions and garlic over steak pieces in casserole dish.
• Add enough beef broth to barely cover meat.
• The flour from the meat will thicken the broth as it bakes and will make its own gravy.
• Bake at 300F for 2 hours or until fork-tender.
• Serve over noodles or mashed potatoes.

SLOW-COOKER MUSHROOM SWISS STEAK AND GRAVY

Steps:

• In 3- to 4-quart slow cooker, layer onion, carrots, mushrooms and beef. Sprinkle pepper over beef. In medium bowl, mix soup and tomato sauce; pour over beef.
• Cover; cook on Low heat setting 8 to 10 hours.
• Place beef on serving platter. With slotted spoon, remove vegetables from cooker and spoon over beef. Stir gravy in cooker with wire whisk to blend. Serve gravy with beef.

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.

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 SWISS STEAK RECIPE

Steps:

• Season the meat with salt, pepper and garlic powder, and lightly dust with cornstarch on both sides
• Add olive oil to Dutch oven or large skillet, and brown meat on both sides over medium high heat
• Stir in peppers, onions and celery
• Pour crushed tomatoes and beef broth over meat, stir, cover, and let simmer on medium low heat for at least 2 hours, stirring occasionally
• Serve over cooked rice, mashed potatoes or egg noodles, or with side of vegetables

SWISS STEAK

Steps:

• If you are using steak that has not been tenderized, pound it on both sides with a meat tenderizer.
• Mix the flour, salt, pepper and paprika in a shallow bowl. Dredge the steak in the flour mixture until coated all over.
• Heat the oil in a skillet on medium high heat. Add the steak and cook about 4 minutes per side. The flour should brown and create a crust around the steak. If there are more pieces of steak than will fit in the skillet, cook them in multiple batches. After the steak has cook about 4 minutes per side, remove them from the skillet and let them rest on a plate.
• The skillet will have a buildup of browned flour and other seasonings. This has incredible flavour that should not be wasted. Add 1/2 cup of water and stir to pull the bits off the skillet.
• Add the garlic, onions, peppers and celery to the skillet and cook until beginning to soften, about 7 minutes.
• Stir in the tomatoes and tomato paste and bring to a boil.
• Add a third of the tomato mixture to the bottom of a casserole dish or roasting pan. Then add the steak and top it with the remaining tomato mixture.
• Cover the casserole dish and bake in a 325F oven for 2 hours. Serve with mashed potatoes, rice or pasta.

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

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.

SLOW COOKER SWISS STEAK

Steps:

• On a large plate add the flour and salt and pepper. Mix this together.
• Dredge each steak in this mixture on both sides, transfer to another plate. Save any excess flour mixture, you will add this to the slow cooker with the meat later.
• Set a large skillet to medium high heat. Add enough oil to coat the pan. Brown the steaks on both sides, no need to cook through. You may have to cook the meat in two batches if your pan is too small, add more oil inbewteen batches. Add the browned steaks to the slow cooker. Sprinkle over any excess flour from the plate.
• Deglaze the pan that you browned the meat in with by adding the beef consomme and scrapping up any brown bits. Add to the slow cooker on top of the beef.
• Add the remaining ingredients, stir.
• Place the lid on the slow cooker. Cook on LOW for 7 hours or HIGH for 4 hours with out opening the lid during the cooking time.

SWISS STEAK WITH MUSHROOM GRAVY - INSTANT POT

Steps:

• Mix together flour, seasoning salt, salt, and pepper on large plate and set aside. Cut round steak into serving pieces. Dredge steak in flour mixture (really press in well), then use the edge of a sturdy plate to pound the meat. Repeat this pounding process on both sides until the steak is about 1/2 inch thick and noticeably more tender. Sprinkle on a bit more flour if the beef becomes sticky and the coating of flour disappears. A meat mallet may be used to pound, instead, the large pointed side.
• Set the Instant Pot to Saute. Once hot, add a tablespoon or two of oil. Add meat, working in batches, adding oil as necessary, browning each side until golden, removing and setting on a large plate or platter. (If, as you are browning, the fond begins to get dark, see note.)
• Add the mushrooms, onions, and wine and cook for several minutes, scraping up the fond on the bottom, until the wine has nearly evaporated. Add the broth, tomato paste, Dijon, salt, pepper, thyme and two tablespoons of the parsley & gently whisk to mix together.
• Nestle the meat back into the Instant Pot, along with any juices, turning and covering as needed so as much meat as possible is submerged and all has some sauce on top.
• Hit the Cancel button on the Instant Pot. Add lid and move valve to sealed position. Press the Meat function (35 minutes on medium pressure.) When the 35 minutes are up, allow the Instant Pot to go to the Warm function and leave for 10 minutes. Release any remaining pressure by turning the valve to the open setting. Remove meat to a platter.
• Set Instant Pot back to the Saute function, Normal setting. Mix the cornstarch with the tablespoon and a half of cold water. When the gravy comes to a boil in the Instant Pot, stir in the cornstarch mixture and continue to cook, stirring, for a minute or so until thickened.
• Using a large slotted spoon, remove some of the mushrooms and onions and place over the steak on the platter. Pour some of the gravy over the meat, sprinkle with parsley and serve the remaining gravy on the side.

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!