Saucy Swiss Steak Recipes

SLOW-COOKER SAUCY SWISS STEAK RECIPE

Steps:

• Heat dressing in large nonstick skillet on medium-high heat. Meanwhile, coat meat with flour; gently shake off excess flour. Add meat to skillet; cook 2 to 3 min. on each side or until evenly browned on both sides. Remove from heat.
• Combine tomato paste, tomatoes and broth in Slow Cooker. Add meat and peppers; cover with lid. Cook on LOW 8 to 10 hours (or on HIGH 3 to 4 hours).
• Serve meat mixture over potatoes; top with cheese.

SAUCY SWISS STEAK

Steps:

• Cut steak into serving-size pieces. Combine the flour, salt and pepper; sprinkle over both sides of steak. In a pressure cooker, brown steak on both sides in oil; drain. Add carrots, onion, green pepper and celery. , In a bowl, combine cornstarch and water until smooth; add soup and horseradish. Pour over vegetables., Close cover securely; place pressure regulator on vent pipe. Bring cooker to fully pressure over high heat. Reduce heat to medium and cook for 12 minutes. (Pressure regulator should maintain a slow steady rocking motion or release of steam; adjust heat if needed.) Remove from the heat. Immediately cool according to manufacturer's directions until pressure is completely reduced.

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!

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.

SAUCY SWISS STEAK FOR TWO

Steps:

• On cutting board with sharp knife, trim any excess fat from meat and cut meat into 2 serving pieces. Coat meat on one side with half of the flour; with meat mallet (or edge of plate or dull edge of French knife), pound meat well. Turn meat over and repeat on other side.
• In 8-inch skillet over medium heat, in hot oil, cook meat until browned on both sides. Add tomatoes and their liquid and remaining ingredients; heat to boiling. Reduce heat to low; cover and simmer about 1 hour or until meat is fork-tender.
• Makes 2 generous servings. Serve with mashed potatoes (or rice or noodles).

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.

SPICY SLOW-COOKER SAUCY SWISS STEAK

Steps:

• Combine flour and onion powder; coat meat. Gently shake off excess flour and reserve.
• Heat dressing in large nonstick skillet on medium-high heat. Add meat; cook 2 to 3 min. on each side or until evenly browned on both sides. Remove from heat.
• Combine tomato paste, excess flour, tomatoes and broth in slow cooker. Add meat and peppers; cover with lid. Cook on LOW 8 to 10 hours (or on HIGH 3 to 4 hours).
• Serve over potatoes; top with cheese.

TRADITIONAL STYLE SWISS STEAK

Steps:

• Preheat oven to 325°F.
• Grease interior of covered roasting pan or Dutch oven.
• Cut round steak into serving size pieces (approximately 4 inch squares).
• Sprinkle both sides of steak pieces with Aldolph's tenderizer.
• Place flour into plastic zip lock bag and place on a chopping block (or if you don't mind the flour mess clean-up, just place half the flour on a sheet of waxed paper that's on top of a chopping block).
• Place 4 or 5 pieces of steak into the bag of flour, turning over several times to coat, then using the edge of a dinner plate, pound the flour into the meat.
• Do this to both sides several times.
• Remove the "pounded and floured" meat, and continue with remaining pieces.
• Heat heavy skillet until droplet of water rolls when dropped into hot skillet.
• Now add the Crisco; when Crisco is melted, add the butter.
• Quickly fry steak pieces, in batches, until browned good on both sides.
• Remove to plate until all steak has been browned.
• Lower heat, add onions and green peppers, about 1/4 tsp black pepper with 1/4 teaspoon salt, and scant 1/4 teaspoon garlic powder.
• Remember NOT to salt the steak if you've used Aldolph's tenderizer, but you do need to salt the onions and green pepper.
• Cook the peppers and onions until lightly browned on edges.
• Do not let burn!
• Pour in the canned whole tomatoes and tomato sauce.
• Break up tomatoes a bit with a spoon, leaving some in rather large pieces.
• When this comes to a boil, remove from heat.
• Pour tomato, green pepper, onion mixture into bottom of the greased roasting pan.
• Place fried steak over the top.
• Cover and bake 1 3/4 hours.
• Check liquid about half way through baking time, add 1/4-1/2 cup water if necessary to keep sauce from drying out.
• You want to maintain a gravy.
• Serve in large "Country Style Bowl" with side dish of buttered and creamed mashed potatoes.
• My family enjoys mayo cole slaw as the side dish with the Swiss Steak.
• AND lots of bread and butter to dunk into the "gravy".