Diners Swiss Steak Recipes

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SWISS STEAK DINNER



Swiss Steak Dinner image

I came across this recipe in the 1950s, and it's served me well ever since. As this meaty meal bakes, the aroma gets our mouths watering! -Gloria Cross, Cupertino, California

Provided by Taste of Home

Categories     Dinner

Time 2h10m

Yield 6 servings.

Number Of Ingredients 10

1/2 cup all-purpose flour
2 teaspoons salt, divided
1/2 teaspoon pepper
2 pounds beef top round steak, cut into 1/2-inch pieces
2 to 3 tablespoons canola oil
6 medium onions, thinly sliced
7 to 9 small red potatoes (about 1-1/4 pounds), halved
1 bay leaf
1 can (10-3/4 ounces) condensed tomato soup, undiluted
2 cups frozen cut green beans, thawed

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.

Nutrition Facts : Calories 440 calories, Fat 9g fat (2g saturated fat), Cholesterol 85mg cholesterol, Sodium 1187mg sodium, Carbohydrate 47g carbohydrate (15g sugars, Fiber 7g fiber), Protein 40g protein.

DEVILED SWISS STEAK



Deviled Swiss Steak image

This main dish is satisfying all by itself, but you can also serve the Swiss steak over hot mashed potatoes. -Melissa Gerken, Zumbrota, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 6h20m

Yield 8 servings.

Number Of Ingredients 10

1/2 cup all-purpose flour
1 tablespoon ground mustard
1/2 teaspoon salt
1/8 teaspoon pepper
2 beef flank steaks (1 pound each), halved
2 tablespoons butter
1 cup thinly sliced onion
1 can (28 ounces) stewed tomatoes
2 tablespoons Worcestershire sauce
1 tablespoon brown sugar

Steps:

  • In a bowl or shallow dish, combine the flour, mustard, salt and pepper. Add steaks and turn to coat. In a large nonstick skillet, brown steaks on both sides in butter. Transfer to a 5-qt. slow cooker. Top with onion. , In a bowl, combine the tomatoes, Worcestershire sauce and brown sugar; pour over meat and onion. Cover and cook on low until beef is tender, 6-8 hours.

Nutrition Facts : Calories 177 calories, Fat 5g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 675mg sodium, Carbohydrate 19g carbohydrate (8g sugars, Fiber 5g fiber), Protein 15g protein. Diabetic Exchanges

MOM'S SWISS STEAK DINNER



Mom's Swiss Steak Dinner image

Comfort food all the way. I love swiss steak with fresh green beans, white rice and good crusty bread!!

Provided by babygirl65

Categories     One Dish Meal

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 12

2 lbs beef chuck steaks, 1-inch thick, trimmed
1 medium onion, sliced
1 bell pepper, sliced
1 (10 ounce) can cream of mushroom soup
1 (14 ounce) can stewed tomatoes
1 tablespoon Worcestershire sauce
1/2 teaspoon dried thyme, crumbled
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
8 small new potatoes, unpeeled and quartered
1 (9 ounce) package green beans, frozen, fresh

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.

DINER'S SWISS STEAK



Diner's Swiss Steak image

This is one of those true comfort foods for me, as I had it often while growing up and now continue to make my Mom's recipe. The only thing I have changed from my Mom's is to use sirloin steak(more tender) instead of round steak. It is easy to make and great served with mashed potatoes and corn.

Provided by diner524

Categories     Steak

Time 1h

Yield 2-4 serving(s)

Number Of Ingredients 9

1 1/2 lbs sirloin steaks, cut into serving pieces
1/4 cup flour, seasoned with
salt & pepper
3 tablespoons oil
2 stalks celery, sliced
1 onion, sliced and separated into rings
1 (14 1/2 ounce) can diced tomatoes, undrained
salt and pepper
1 cup water

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.

Nutrition Facts : Calories 986.4, Fat 64.3, SaturatedFat 20.2, Cholesterol 255.2, Sodium 225.2, Carbohydrate 26.2, Fiber 4.5, Sugar 8.5, Protein 73.4

SWISS STEAK



Swiss Steak image

For dinner tonight, try Alton Brown's Swiss Steak cutlets from Good Eats on Food Network, cooked in bacon drippings and smothered in an oniony beef gravy.

Provided by Alton Brown

Categories     main-dish

Time 3h15m

Yield 4 to 6 servings

Number Of Ingredients 14

2 pounds beef bottom round, trimmed of excess fat
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3/4 cup all-purpose flour
1/4 cup vegetable oil or bacon drippings
1 large onion, thinly sliced
2 cloves garlic, minced
2 stalks celery, chopped
1 tablespoon tomato paste
1 (14.5-ounce) can diced tomatoes
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 tablespoon Worcestershire sauce
1 1/2 cups beef broth

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.

SIMPLE SWISS STEAK IN A DUTCH OVEN



Simple Swiss Steak in a Dutch Oven image

All these years I've thought Swiss steak was from Switzerland! It's not. Swiss is the treatment of the steak. It's the process of rolling or pounding the tough cut to make it tender. I've kept the "Swissing" technique and added my own flavors. It's pretty simple. The hardest part is cutting the veggies. You can't beat a long braise to make meat--cut-with-a-fork tender. Feel free to add your own twist! Serve it over egg noodles and with a crusty loaf of bread.

Provided by FrackFamily5 CA->CT

Time 2h35m

Yield 8

Number Of Ingredients 12

2 pounds London broil
½ cup all-purpose flour
½ teaspoon seasoned salt
½ teaspoon ground black pepper
2 tablespoons olive oil
salt and ground black pepper to taste
2 (14.5 ounce) cans Italian-style diced tomatoes, undrained
1 cup beef stock
1 cup diced celery
2 small onions, diced
3 medium (blank)s carrots, diced
1 green bell pepper, diced

Steps:

  • Cut London broil into 2-inch cubes and spread out on a cutting board. Combine flour, seasoned salt, and 1/2 teaspoon pepper in a small bowl; sprinkle over meat. Toss to coat.
  • Place a sheet of plastic wrap over the steak and gently, but firmly, pound the steak with a mallet or the back of a soup ladle.
  • Heat oil in a large Dutch oven or pot over medium-high heat. Cook and stir meat until browned, about 10 minutes. Season with salt and pepper. Add diced tomatoes with juice, beef stock, celery, onions, carrots, and bell pepper. Mix well and bring to a boil.
  • Cover and reduce heat to low. Simmer, covered, for 1 hour, stirring occasionally. Crack the lid of the pot about 1/2 inch to let the steam escape. Continue to simmer until beef is tender, about 1 hour more.

Nutrition Facts : Calories 332.7 calories, Carbohydrate 14.9 g, Cholesterol 102 mg, Fat 9.4 g, Fiber 2.6 g, Protein 43.8 g, SaturatedFat 2.5 g, Sodium 308.3 mg, Sugar 5.3 g

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