SWISS STEAK
Cube Steak gets coated in flour and then browned in a pan. It's slow-cooked with tomatoes, green peppers, onions, and seasonings until tender. Serve it over rice or mashed potatoes for a filling meal that won't break the bank.
Provided by Christin Mahrlig
Categories Main Course
Time 1h40m
Number Of Ingredients 14
Steps:
- Melt 2 tablespoons of butter in a cast iron Dutch oven. Add onion and green pepper and cook until soft, about 5 minutes. Remove onion and green pepper to a bowl and set aside.
- Season both sides of cube steak with salt and pepper and dredge in flour. You want a thick coating of flour because it will help thicken the sauce.
- Add 2 tablespoons vegetable oil to Dutch oven. Working in 2 batches, cook cube steak until browned on both sides (it will not be cooked through).
- Leave the second batch of cube steak in the Dutch oven and return the first batch plus the onion and green peppers to the Dutch oven.
- Add remaining ingredients and stir to mix. Cover Dutch oven (I leave a little gap) and cook for 1 hour and 15 minutes over low heat, stirring occasionally to make sure nothing on the bottom burns.
Nutrition Facts : Calories 575 kcal, ServingSize 1 serving
SPICY HOT V8 SWISS STEAK
I was at a loss of what to do with my last can of V8 juice and made this up as I found the V8 too spicy to drink alone.
Provided by Chef Santoku Chops-
Categories One Dish Meal
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Season the round steak with the sea salt.
- cut the steak into palm size pieces.
- coat the steak pieces in the flour generously.
- In a skillet pour the canola oil and set on medium heat.
- When the oil is hot add the steak and cook until browned.
- remove the steak and set in a 9 x 13 inch casserole dish.
- top the steak with the onion rings.
- and pour the V8 juice over the meat.
- arrange the drained potatoes around the meat
- evenly arrange the drained green beans through out the casserole dish.
- combine the water and cornstarch until smooth and pour around the casserole dish. this will make the gravy thicker.
- sprinkle the lime pepper on top of the vegetables to season.
- cover with foil
- bake in a preheated 350 degree oven for 90 min then uncover bake for 30 min more to brown.
Nutrition Facts : Calories 636.1, Fat 18.9, SaturatedFat 5, Cholesterol 69.2, Sodium 2581.9, Carbohydrate 83.8, Fiber 12.6, Sugar 9.5, Protein 35
SWISS STEAK
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
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.
GRANNY'S SWISS STEAK
This is comfort food at its best. My Granny makes it for me frequently when I visit. The sauce is good and thick. Serve with corn muffins.
Provided by ANGIE
Categories Main Dish Recipes Beef Swiss Steak Recipes
Time 1h10m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Heat oil in a large skillet over medium-high heat. Dredge the cube steaks in a mixture of flour, salt and pepper, and brown them in the hot oil.
- Arrange steaks in a 9x13 inch baking dish. Sprinkle the green pepper, onion, celery, mushrooms, oregano, and onion soup mix over the steaks. Stir together the tomato juice and ketchup; pour over everything in the dish.
- Bake for about 1 hour in the preheated oven, or until the meat is cooked through, and the sauce is thickened.
Nutrition Facts : Calories 412.8 calories, Carbohydrate 41.8 g, Cholesterol 27.9 mg, Fat 20.3 g, Fiber 3.6 g, Protein 19.2 g, SaturatedFat 4.4 g, Sodium 2188.4 mg, Sugar 20.1 g
SPICY SLOW-COOKER SAUCY SWISS STEAK
One of the easiest ways we know of to cook a boneless beef chuck steak to tender, flavorful perfection is slow-cooker cookin'!
Provided by My Food and Family
Categories Home
Time 8h15m
Yield 4 servings
Number Of Ingredients 10
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.
Nutrition Facts : Calories 440, Fat 16 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 110 mg, Sodium 1270 mg, Carbohydrate 35 g, Fiber 5 g, Sugar 5 g, Protein 38 g
HEARTY SWISS STEAK
I've been using this recipe since I was married in 1952. My husband let me know early on in our marriage that this dish was one of his favorites, so I still make it often. I think most men like it because of the hearty portions of meat and noodles.
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Thinly slice steak across the grain into strips. Lightly coat with flour. In a large skillet, brown steak, half at a time, in butter. Add all meat to skillet. Add tomato sauce, lemon juice, soy sauce and Worcestershire; mix well. Add the onion and green pepper. Cover and simmer for 45 minutes or until the meat is tender, stirring occasionally. Serve over noodles.
Nutrition Facts :
SAUCY SWISS STEAK
In Englewood, New Jersey, Susan Kelly relies on her pressure cooker to fix this tender round steak in a saucy vegetable mixture. It's delicious over rice.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4-6 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 253 calories, Fat 8g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 552mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 3g fiber), Protein 28g protein.
HOMEMADE SPICY HOT V8 - SUBSTITUTE / COPYCAT / CLONE
Found this on the net. My tomatoes aren't ready so haven't tried it yet... I think I would reduce the amount of vinegar though when I do.
Provided by Aroostook
Categories Vegetable
Time 3h20m
Yield 3 quarts
Number Of Ingredients 11
Steps:
- In a large pot, combine all ingredients except the sugar.
- Bring to a boil, and cook at a steady boil for 2 hours.
- Remove from heat and strain through a relatively fine mesh, making sure to express all the liquid you can.
- Discard the pulp.
- Return the liquid to the pot, and refrigerate overnight.
- Skip off clear liquid in the AM and then boil until the liquid is reduced to roughly three quarts.
- Add four tablespoons of sugar.
- Remove from heat, stir, and let cool.
Nutrition Facts : Calories 274.9, Fat 1.9, SaturatedFat 0.4, Sodium 9517.7, Carbohydrate 59.7, Fiber 12.3, Sugar 39.3, Protein 8.7
V8 FLANK STEAK
I know there are a hundred flank steak recipes out there, but this one is a keeper. Enjoy!! prep time does not include marinade time.
Provided by Sureglad
Categories Steak
Time 26m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, combine brown sugar, V-8 juice, soy sauce, oil, garlic, chili powder, cumin, chili sauce and allspice. Whisk together until blended.
- Pour half into a large zip-top plastic bag. Add steak, seal bag and turn to coat well. Refrigerate for at least 8 hours or overnight.
- Cover and refrigerate remaining marinade. Remove steak and discard marinade in bag. Grill steak about 8 minutes on each side. Slice steak very thin.
- Heat reserved marinade to serve with steak.
SPICY PEPPER STEAK
"Sometimes I like to marinade the steak and seasonings the night before," writes LaDonna Reed of Ponca City, Oklahoma. This surprisingly spicy pepper steak is bursting with southwestern flair.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 2 servings.
Number Of Ingredients 13
Steps:
- Sprinkle beef with salt and pepper. In a large skillet, cook beef in oil until no longer pink; remove and keep warm. In the same skillet, saute green pepper and onion until tender. Add garlic; cook 1 minute longer., Dissolve bouillon in hot water; stir into skillet with tomatoes. Return beef to the pan; bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until meat is tender., Combine cornstarch and cold water; stir into meat mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with noodles if desired.
Nutrition Facts : Calories 282 calories, Fat 11g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 1053mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 3g fiber), Protein 28g protein.
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