Swiss Steak Recipes

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SWISS STEAK



Swiss Steak image

Looking for a hearty dinner? Then check out this beef and veggie skillet dish - a wonderful meal.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 2h5m

Yield 6

Number Of Ingredients 10

1 1/2-lb beef boneless round, tip or chuck steak, about 3/4 inch thick
3 tablespoons all-purpose flour
1 teaspoon ground mustard
1/2 teaspoon salt
2 tablespoons vegetable oil
1 can (14.5 oz) whole tomatoes, undrained
2 cloves garlic, finely chopped
1 cup water
1 large onion, sliced
1 large bell pepper, sliced

Steps:

  • Cut beef into 6 serving pieces. In small bowl, mix flour, mustard and salt. Sprinkle half of the flour mixture over 1 side of beef; pound in with meat mallet. Turn beef; pound in remaining flour mixture.
  • In 10-inch skillet, heat oil over medium heat. Cook beef in oil about 15 minutes, turning once, until brown.
  • Add tomatoes and garlic to skillet, breaking up tomatoes with a fork. Heat to boiling; reduce heat. Cover and simmer about 1 hour 15 minutes, spooning sauce occasionally over beef, until beef is tender.
  • Add water, onion and bell pepper to skillet. Heat to boiling; reduce heat. Cover and simmer 5 to 8 minutes or until vegetables are tender.

Nutrition Facts : Calories 210, Carbohydrate 10 g, Cholesterol 60 mg, Fiber 2 g, Protein 24 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 3 g, TransFat 0 g

SWISS STEAK



Swiss Steak image

An old family favorite salvaged from our 30-plus-year-old cookbook. We like this served over egg noodles. I like to increase the tomatoes to a 15 ½-ounce can, and I use a full green pepper and add a teaspoon of paprika.

Provided by Chuck Schmahl

Categories     Main Dish Recipes     Beef     Swiss Steak Recipes

Time 2h

Yield 6

Number Of Ingredients 10

¼ cup all-purpose flour
½ teaspoon salt
¼ teaspoon ground black pepper
1 (2 pound) beef round steak, 1 inch thick
2 tablespoons vegetable shortening
¼ cup water, or as needed
1 (8 ounce) can diced tomatoes
1 onion, minced
½ green bell pepper, chopped
salt and ground black pepper to taste

Steps:

  • Mix flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper together in a bowl. Sprinkle half the flour mixture on one side of round steak pieces; pound steak until coating is absorbed. Flip steak and coat with remaining flour mixture; pound steak until coating is absorbed. Cut steak into 6 pieces.
  • Melt shortening in a large skillet over medium heat; place steak pieces in the hot shortening. Cook until browned, 7 to 10 minutes per side. Cover and simmer until tender, about 1 hour, adding water as needed.
  • Turn steak pieces over and add tomatoes, onion, and green bell pepper to the skillet. Season with salt and black pepper. Simmer until vegetables are tender, about 30 more minutes.

Nutrition Facts : Calories 387.3 calories, Carbohydrate 9.5 g, Cholesterol 95.3 mg, Fat 23.8 g, Fiber 1.3 g, Protein 32.1 g, SaturatedFat 8.7 g, Sodium 329.6 mg, Sugar 2.7 g

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.

SWISS STEAK



Swiss Steak image

This classic Swiss steak is made with a thick slice of top round steak slow cooked in tomato sauce until completely tender. One steak will easily feed a whole family.

Provided by Elise Bauer

Categories     Dinner     Comfort Food     Beef     Braised Beef     Steak

Time 2h

Yield 6

Number Of Ingredients 9

One 2 to 2 1/2 pound round or top round steak, about an inch thick
A couple tablespoons of flour
Salt and pepper
3 tablespoons extra virgin olive oil
1 onion, roughly chopped
1 clove garlic, chopped
2 cups puréed tomatoes (canned or fresh)
2 teaspoons each of fresh thyme, sage, marjoram, or 1/2 teaspoon each of dried
Optional: Vegetables such as potatoes, carrots, or green beans

Steps:

  • Sauté onions and garlic: Remove the steak from the pan and set aside. Add onions and garlic to the pan and another tablespoon of oil. Cook the onions and garlic for 3-5 minutes, using a metal spatula to scrape up any steak drippings, mixing them in with the onions. Add half of the herbs to the onions.
  • Cover and simmer: Cover the pan with a tight fitting lid. If you have a domed lid that fits, use it. A domed lid will help circulate the steam and moisture from the cooking juices and keep the steak moist. Bring the steak in the tomato purée to a simmer and then lower the heat to the lowest heat possible to maintain a low simmer. (We use the warm setting on our electric range, if using a high BTU gas range you may want to prop the pot up on some balled up foil to give it more distance from the heat.) Cook for 1 1/2 hours.

EASY SWISS STEAK



Easy Swiss Steak image

An easy to make one dish meal that I found in a grocery store cookbook. Add hot rolls and it is dinner! Yum!

Provided by Terri F.

Categories     One Dish Meal

Time 2h35m

Yield 6 serving(s)

Number Of Ingredients 10

1 lb boneless round steak, pounded or 1 lb boneless round steak, swissed by machine
1 cup carrot, sliced
1 large onion, halved and thinly sliced
1 (12 ounce) jar home-style beef gravy
1 (14 1/2 ounce) can diced tomatoes
1/4 teaspoon thyme
1/2 teaspoon pepper
garlic instant mashed potatoes, 1 box prepared as instructed on the box
1/4 teaspoon thyme
1 teaspoon dried parsley

Steps:

  • Heat oven to 325 degrees Fahrenheit.
  • Cut beef into serving size pieces and arrange in 2 quart baking dish.
  • Top beef with carrots and onion.
  • In a bowl, combine gravy, tomatoes, 1/4 teaspoon thyme and pepper; mix well.
  • Pour gravy mixture over meat and vegetables.
  • Cover with foil.
  • Bake for 2 hours.
  • Make the instant garlic mashed potatoes as instructed on the package, adding 1/4 teaspoon thyme and dried parsley.
  • Uncover meat, top with dollops of potatoes (you can pipe the potatoes on top to make it prettier if you want).
  • Bake uncovered an additional 20 minutes until potatoes are just light brown.

Nutrition Facts : Calories 61.9, Fat 1.6, SaturatedFat 0.7, Cholesterol 1.7, Sodium 337.1, Carbohydrate 9.9, Fiber 2.1, Sugar 4, Protein 3.2

OLD-FASHIONED SWISS STEAK



Old-Fashioned Swiss Steak image

"THE KIDS enjoyed this Swiss steak so much they would eat it as leftovers the next day."

Provided by Taste of Home

Categories     Dinner

Time 2h30m

Yield 8 servings.

Number Of Ingredients 14

1/2 cup plus 2 tablespoons all-purpose flour, divided
2 teaspoons salt, divided
3/4 teaspoon pepper, divided
1/2 teaspoon garlic salt
2 pounds beef top round steak, cut into serving-size pieces
3 tablespoons canola oil
2 cups chopped green pepper
1 cup chopped celery
1 cup chopped onion
1 garlic clove, minced
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 cup beef broth
1 tablespoon reduced-sodium soy sauce
1/4 cup cold water

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.

Nutrition Facts : Calories 257 calories, Fat 9g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 1033mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 2g fiber), Protein 28g protein.

TRADITIONAL STYLE SWISS STEAK



Traditional Style Swiss Steak image

Family or company dinner. Very filling and it freezes great! I've made this Swiss Steak for a good 40 years..it's definitely "tried and true"!

Provided by Peg1933

Categories     Meat

Time 2h30m

Yield 4-6 serving(s)

Number Of Ingredients 13

3 lbs round steaks, cut 1 inch thick (or more)
2 medium yellow onions, cut in long slivers
3 green peppers, cut into 2-inch hunks
1/4 teaspoon garlic powder
1 (25 ounce) can whole tomatoes
1 (15 ounce) can tomato sauce
1 teaspoon Adolph's meat tenderizer
1 1/2 teaspoons black pepper
1 1/2 cups flour
3 tablespoons Crisco
3 tablespoons butter
salt (for peppers and onions)
water (if pan sauce begins to dry while baking)

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".

Nutrition Facts : Calories 893.2, Fat 32.8, SaturatedFat 13.2, Cholesterol 216.8, Sodium 814.9, Carbohydrate 61.5, Fiber 7.7, Sugar 14.3, Protein 87

EASY SWISS STEAK



Easy Swiss Steak image

Here's a dinner that takes up little of your time. We like it with mashed potatoes, rice or noodles. -Betty Richardson of Springfield, Illinois

Provided by Taste of Home

Categories     Dinner

Time 1h40m

Yield 4 servings.

Number Of Ingredients 10

4 beef cube steaks (4 ounces each)
1 tablespoon canola oil
1 medium onion, chopped
1 celery rib with leaves, chopped
1 garlic clove, minced
1 can (14-1/2 ounces) stewed tomatoes, cut up
1 can (8 ounces) tomato sauce
1 teaspoon beef bouillon granules
1 tablespoon cornstarch
2 tablespoons cold water

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.

Nutrition Facts : Calories 255 calories, Fat 8g fat (2g saturated fat), Cholesterol 65mg cholesterol, Sodium 746mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 3g fiber), Protein 28g protein. Diabetic Exchanges

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From eatdelights.com


SWISS STEAK RECIPES | ALLRECIPES
11. Bottom round steak and a few kitchen staples is comfort food. When the leaves start to fall and the temperatures drop it's time for something hearty. I've used bottom round but any tough, lean cut of beef will work. Serve over noodles or rice to soak up all of that great sauce.
From allrecipes.com


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