Diner S Swiss Steak 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.

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.

SWISS STEAK DINNER

Steps:

• In a large resealable plastic bag, combine the flour, 1-1/2 teaspoons salt and pepper. Add beef, a few pieces at a time, and shake to coat. , In a large skillet over medium heat, brown beef in oil on all sides. Transfer to a greased 3-qt. baking dish. Top with onions and potatoes. Sprinkle with remaining salt; gently toss to coat. Add the bay leaf. Spoon tomato soup over top. , Cover and bake at 350° for 1-1/2 hours. Place beans around edge of dish. Bake 15-20 minutes longer or until meat and vegetables are tender. Discard bay leaf.

OLD-FASHIONED SWISS STEAK

Steps:

• In a large plastic bag, combine 1/2 cup flour, 1 teaspoon salt, 1/2 teaspoon pepper and garlic salt. Add beef, a few pieces at a time, and shake to coat. Remove meat from bag and pound with a mallet to tenderize. , In a Dutch oven, brown meat in oil until no longer pink. Add the green pepper, celery and onions; cook and stir for 10 minutes. Add garlic; cook 1 minute longer. Stir in the tomatoes, broth, soy sauce and remaining salt and pepper. Cover and bake at 325° for 2 hours. , Remove from the oven and return to stovetop. In a small bowl, combine water and remaining flour until smooth; gradually stir into juices. Bring to a boil over medium heat. Cook and stir sauce for 2 minutes or until thickened.

MOM'S SWISS STEAK

Steps:

• Preheat oven to 350 degrees and place the rack in the middle position of the oven.
• Cut the beef into serving-sized pieces. If some pieces are thicker than others, pound them with a meat tenderizer so they all are 1 inch thick.
• Season both sides of the meat with garlic powder, onion powder, salt and pepper, and place in a 9x13 baking dish.
• Add the tomatoes, onion, bell pepper, mushrooms, garlic, 1 teaspoon salt and pepper, 2 teaspoons onion powder and garlic powder, and three tablespoons Worcestershire sauce to a large mixing bowl. Fold it all together and pour over the steak in the 9x13 baking dish.
• Cover the dish and cook on 350 degrees for 1½ - 2½ hours covered. (The total cook time depends on the thickness of your meat and the cut of meat you use. It could require more time in the oven if it's not as tender as desired.)
• When the meat is tender, remove from the oven and allow to sit for 5 -10 minutes uncovered.
• If you'd prefer a thicker sauce, pour the liquid from the pan into a sauce pan over medium high heat. In a small bowl, combine 1 tablespoon cornstarch with 2 tablespoon water. Bring the sauce to a boil and stir in the cornstarch slurry for 1-3 minutes until it's thickened.

EASY SWISS STEAK

Steps:

• Swiss the steak: Use a meat tenderizer mallet to poke holes into each slice of steak on both sides. You can also do with a fork or pairing knife.
• Dredge through flour: Generously salt the beef slices with salt and pepper. Add the flour to a shallow bowl. Dredge each piece of beef well in the flour.
• Sear the steak: Heat 2 tbsp of the olive oil in large, deep skillet over medium-high heat. Add the dredged beef to the skillet and cook for 4-5 minutes per side, or until seared and well browned. Remove the beef from the skillet and set aside.
• Sauté onion: Add the remaining tbsp of olive oil to the skillet along with the onions. Cook for 3-4 minutes, until they soften and get translucent. Add the garlic and cook for 30 seconds or until aromatic.
• Add the rest of ingredients: Stir in the tomato paste and cook for 1 minute, then add the diced tomatoes, broth, Italian seasoning, and Worcestershire sauce. Stir everything together well.
• Braise: Bring the mixture to a boil, then reduce the heat to a simmer. Add the beef back to the skillet and make sure it's fully submerged. Cover and cook for 1 1/2 hours, or until the sauce has reduced to your liking and the beef is tender. Stir occasionally.
• Finish & serve: Taste for seasoning and add salt and pepper if needed. Garnish with parsley and serve.

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

DINER'S SWISS STEAK

Steps:

• Put flour and seasoning in a plastic bag, add meat and shake to completely cover meat.
• In a large skillet(with lid)heat oil over medium heat. Add meat and brown on both sides. Remove meat to a plate and then add the celery and onion to the pan. Cook for about 4-5 minutes, until tender. Return meat to skillet, add the water and can of tomatoes and its juice to the pan. Mix the ingredients together and season with salt and pepper to taste, bring to low boil.
• Decrease heat to low and cover and cook for 45 minutes, stirring several times and adding additional water if needed.
• Remove meat to a serving platter and keep warm. Use leftover flour mixture and mix with water in a jar, shake until completely mixed. Add flour mixture to skillet with tomatoes and vegetables, a little at a time until desired thickness.

MOM'S SWISS STEAK DINNER

Steps:

• Heat oven to 425. Line 9 x 13 baking pan with heavy-duty aluminum foil, leaving 1 1/2 inch overhang all around.
• Cut steaks into equal portions and place in prepared pan. Top with sliced onions and bell peppers. (I always use more onion and bell peppers, personal preference).
• Whisk together soup, tomatoes with juice, Worcestershire sauce, thyme, salt, garlic powder, and pepper in a bowl until well blended. Pour over steaks, onions and bell peppers.
• Cover pan with large sheet of heavy duty foil; roll edges tightly with overhang to seal.
• Bake at 425 for 45 minutes.
• Add potatoes; reseal with foil. Bake additional 45 minutes.
• Uncover pan; add green beans. Reseal.
• Bake an additional 15 minutes or until beans are tender and steak is cooked through.
• Stir well before serving.