Swiss Steak Recipe With Cube Steak

SWISS STEAK

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.

EASY SWISS STEAK

Steps:

• In a large nonstick skillet, brown cube steaks on both sides in oil over medium-high heat; remove and set aside. In the same skillet, saute the onion, celery and garlic for 3-4 minutes or until tender. Add the tomatoes, tomato sauce and bouillon. Return steaks to the pan. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 to 1-3/4 hours or until meat is tender. , Combine cornstarch and water until smooth; stir into tomato mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.

SWISS STEAK

Steps:

• If you are using steak that has not been tenderized, pound it on both sides with a meat tenderizer.
• Mix the flour, salt, pepper and paprika in a shallow bowl. Dredge the steak in the flour mixture until coated all over.
• Heat the oil in a skillet on medium high heat. Add the steak and cook about 4 minutes per side. The flour should brown and create a crust around the steak. If there are more pieces of steak than will fit in the skillet, cook them in multiple batches. After the steak has cook about 4 minutes per side, remove them from the skillet and let them rest on a plate.
• The skillet will have a buildup of browned flour and other seasonings. This has incredible flavour that should not be wasted. Add 1/2 cup of water and stir to pull the bits off the skillet.
• Add the garlic, onions, peppers and celery to the skillet and cook until beginning to soften, about 7 minutes.
• Stir in the tomatoes and tomato paste and bring to a boil.
• Add a third of the tomato mixture to the bottom of a casserole dish or roasting pan. Then add the steak and top it with the remaining tomato mixture.
• Cover the casserole dish and bake in a 325F oven for 2 hours. Serve with mashed potatoes, rice or pasta.

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.

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.

SMOTHERED SWISS STEAK

Steps:

• Sprinkle salt evenly on both sides of the cube steaks. Combine flour and pepper in a shallow dish; dredge steaks in the flour mixture.
• Brown 2 steaks in 1 1/2 tbsp hot oil in a large nonstick skillet over medium high heat 3 minutes each side; drain on paper towels. Repeat with remaining steaks and oil. Drain drippings from skillet, reserving 1 tbsp oil in skillet.
• Saute onion and bell pepper in hot drippings 7 minutes or until tender.
• Add diced tomatoes and remaining 3 ingredients to skillet. Bring to a boil, and cook, stirring often, 5 minutes or until slightly thickened. Return the steaks to the skillet; cover and cook over low heat 55 to 60 minutes or until tender.

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.

SWISS STEAK WITH BROWN GRAVY

Steps:

• Cut each steak into the desired serving size, if necessary. Salt and pepper each steak lightly and dredge in flour. Shake off excess. Set aside.
• If you don't have a skillet with ovenproof handles, you can use a Pyrex dish or an earthenware pan with a cover for the oven. Heat a heavy 12-inch skillet (cast iron, if you have one) with a tight-fitting lid over medium heat. Add the vegetable oil. Brown the cube steaks on both sides and set aside.
• Pour off all of the oil except 1/3 cup. Add 1/3 cup of flour to the oil and stir. Allow the mixture ot brown over medium-low heat and stir frequently to prevent it from burning. When the mixture is about the color of peanut butter, add the onion. Stir and allow the onion to cook for about 1 minute.
• Slowly add the beef stock, stirring constantly. Add the Wercestershire sauce and simmer for 5-10 minutes.
• Return the cube steaks to the pan, cover, and bake in a 275 degree oven for one hour.
• Serve with mashed potatoes and your favorite vegetable.