Creamy Swiss Steak Recipe 45

CREAMY SWISS STEAK

Steps:

• In a large resealable plastic bag, combine the flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat., In a large skillet, brown beef in butter on both sides. Transfer to a 3-qt. slow cooker; top with onion. Combine soup and water; pour over onion. Cover and cook on low for 8-10 hours or until meat is tender. Serve with noodles.

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.

CLASSIC SWISS STEAK

Steps:

• In a large skillet, saute carrots in 1 tablespoon oil until crisp-tender; remove and set aside. Cut meat into four pieces. Add meat and remaining oil to skillet; cook over medium-high heat until browned on both sides. Add tomatoes, tomato sauce, sugar and oregano; cover and simmer for 1 hour. , Add the onion, celery, mushrooms and carrots; cover and simmer for 45 minutes or until the meat and vegetables are tender. Thicken if desired. Serve with noodles.

MY MOM'S SWISS STEAK

Steps:

• Heat oil in a large Dutch oven over medium-high heat. Place steaks into the pot one at a time, quickly browning on each side. Remove steaks, and set aside. Add the onion to the pot, and cook over medium-low heat until wilted, about 3 minutes. Return the steaks to the pot, and add the tomatoes, mushrooms, celery and green pepper. Season with oregano and add the bay leaf.
• Cover the pot, and cook over medium-low heat for about 1 1/2 hours, or until meat is fork tender. If you wish to thicken the gravy, remove the meat to a plate. Stir together the cornstarch and water; stir into the pan juices. Let simmer for about 2 minutes to thicken. Return the beef to the pot.

CREAMY SWISS STEAK

Steps:

• In a shallow bowl combine the flour, salt, and pepper.
• Dredge beef.
• In a large skillet, brown beef in butter on both sides.
• Transfer to a 3 quart slow cooker.
• Top with onion.
• Combine soup and water, pour over onion.
• Cover and cook on low 8-9 hours or until meet is tender.
• Serve with noodles.

OVEN BAKED SOUR CREAM SWISS STEAK

Steps:

• Set oven to 300 degrees.
• Cut the steaks into serving-size pieces.
• Lightly dust the beef pieces with flour, then pound with a meat mallet until thin and flattened.
• In a small cup mix together salt, cayenne, black pepper (if using) paprika and dry mustard powder, then season the flattened beef with the spice mixture.
• Heat oil and butter in a large oven-proof skillet over medium heat.
• Add in the steaks and lighty brown/sear on one side, turn over and brown on the other side; transfer to a plate.
• Add in onions and garlic; saute for about 3 minutes, scraping up any browned bits on the bottom of the skillet with a wooden spoon.
• In a bowl mix together sour cream, water, soy sauce and brown sugar, then add to the skillet; mix to combine with the onion/garlic mixture.
• Return the steaks back to the skillet.
• Sprinkle lightly with Parmesan cheese.
• Cover the skillet and bake in oven at 325 degrees for about 30-45 minutes, or until tender.