OLD-FASHIONED SWISS STEAK
This classic Swiss steak recipe is true comfort food. The steaks are browned and then slowly baked to perfection in a tomato sauce.
Provided by Diana Rattray
Categories Entree
Time 2h34m
Yield 6
Number Of Ingredients 8
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!
Nutrition Facts : Calories 804 kcal, Carbohydrate 25 g, Cholesterol 197 mg, Fiber 4 g, Protein 60 g, SaturatedFat 20 g, Sodium 524 mg, Sugar 5 g, Fat 52 g, ServingSize 2 to 3 pounds (6 servings), UnsaturatedFat 0 g
EASY SWISS STEAK
Swiss Steak is a perfect family dinner; it's easy to make and can be cooked either in the oven or in the slow cooker. This dish has delicious tender beef in a rich tomato gravy and is perfect served over rice, noodles or mashed potatoes!
Provided by Holly Nilsson
Categories Dinner
Time 3h15m
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Using a meat mallet, pound meat to ½″ thickness.
- Combine flour, paprika, garlic powder, pepper & salt to taste. Dredge meat in flour mixture.
- Heat 1 tablespoon of olive oil over medium heat in a dutch oven. Brown steaks on each side (adding additional olive oil if needed). Set aside.
- Place onion & carrot in the bottom of the pot. Top with browned steaks.
- Add remaining ingredients except for cornstarch. Cover and cook for 2 ½-3 hours.
- Serve over mashed potatoes.
Nutrition Facts : Calories 439 kcal, Carbohydrate 31 g, Protein 42 g, Fat 15 g, SaturatedFat 3 g, Cholesterol 107 mg, Sodium 456 mg, Fiber 4 g, Sugar 9 g, ServingSize 1 serving
SWISS STEAK RECIPE
This was one of the favourite meals my mother made for us when I was growing up. I made it for my own family as well and my children still request it when I have an opportunity to cook for them. It goes wonderfully with mounds of fluffy mashed potatoes.
Provided by Marie
Categories Dinner
Time 2h50m
Number Of Ingredients 10
Steps:
- Season the pieces of steak all over with some salt and pepper. Sprinkle with flour and pound the flour into the steak using the side of a bread and butter plate. Keep doing this on both sides of the pieces of steak until no more flour can be absorbed. This is what makes the meat meltingly tender.
- Melt the butter and canola oil together in a large deep skillet. Brown the pounded and floured pieces of steak in the hot fat on both sides, working in batches until all of the meat is browned, and removing to a plate as it is done.
- Add the onions to the pan drippings and sauté until they are beginning to soften. Add the garlic and cook for about 30 seconds then pour in the tomatoes, along with their juices, and the Worcestershire sauce. I like to break the tomatoes up roughly with my hands.
- Season to taste with salt and pepper, and hot sauce if desired. Return the steak to the pan, submerging it in the tomato sauce.
- Cover tightly and simmer over a low heat for 1 ½ to 2 hours at which time the steak will be very tender and the sauce nicely thickened. Check it periodically to make sure there is enough liquid in the pan. If you think that it needs more, feel free to add a bit of beef stock or hot water.
Nutrition Facts : Calories 300 calories
SWISS STEAK WITH TOMATO GRAVY
My grandmother made the best Swiss Steak when I was a kid. My favorite was her famous tomato gravy that it was cooked in. We always had it over boiled potatoes (old school). Over the years I have revamped the recipe a bit and the fam always requests it with rosemary garlic mashed potatoes so that's what they get. Hope you...
Provided by Dawn Whitted
Categories Steaks and Chops
Time 2h5m
Number Of Ingredients 14
Steps:
- 1. To prepare steaks: In small container combine flour, garlic powder, black pepper and season salt. Dredge cube steaks in flour mixture and place on raised baking rack in fridge for an hour or two.
- 2. In the meantime slice onion and peppers into julienne strips. Line bottom of casserole dish with 1/2 of onion strips set aside.
- 3. Remove cube steaks from fridge, heat large skillet with 1T canola oil and brown the steaks on both sides. Place steaks on bed of onions. Be careful not to burn.
- 4. When steaks are all removed from skillet add remaining onion, and peppers to the skillet. Add 1 T. canola oil and saute until tender.
- 5. Create the gravy: Sprinkle 2T all purpose flour onto vegetables and cook for 1 to 2 minutes to remove raw flour taste. Deglaze the pan by adding wine and liquid from stewed tomatoes, mix well and let cook for another minute, add garlic, worcestershire, then slowly add water to create a thickened gravy like sauce. You may have to add a bit more or you may not use all of the water.
- 6. Break up the tomatoes and place over the cube steaks then pour the gravy over the cube steaks and cover your casserole dish with foil. Bake @ 350 degrees for 1 1/2 hours. 2 hours makes tough cuts more tender.
FAMILY FAVORITE SWISS STEAK WITH TOMATO GRAVY
Hardy and delicious, this is a fantastic weeknight meal. The cube steak is tender from frying and simmering in the rich and savory gravy. The mushrooms and onions take on the flavor of the brown tomato gravy. Served over a bed of rice, everything comes together perfectly.
Provided by Julie Jarrell Bailey
Categories Beef
Time 35m
Number Of Ingredients 21
Steps:
- 1. Pre-heat oil and butter in heavy skillet on medium to med-high heat. While heating, slice an onion and cut mushrooms into quarters.
- 2. Slightly pound the cube steaks. One pound of cube steak should equal 4 portions of the beef. If not, cut the steaks to make 4 servings. Salt and pepper to taste.
- 3. Mix together the flour, Panko, and seasonings (NOTE: instead of Season All seasoning, we use Bucks Multi-Purpose Seasoning, which is a great seasoning for many foods).
- 4. Dredge the cube steaks in the flour mixture and place in the heated skillet. Cook approximately 3 minutes on each side then remove from the skillet.
- 5. Add onions and mushrooms to the skillet. Saute for approximately 4 to 5 minutes until onions are translucent.
- 6. Add 2 tbsp of flour to the pan and stir until incorporated into the onions and mushrooms. Add the wine and stir to incorporate pan drippings. Then add the water, package of dry onion soup mix, Worcestershire sauce, and 2 tbsp tomato paste.
- 7. Return the cooked cube steaks to the gravy mixture. Place lid on pan and cook on low heat for 10 to 15 minutes until desired doneness. Serve over rice or with mashed potatoes and a vegetable of choice.
MY MOTHER'S SWISS STEAK
My mother's recipe. Serve with potatoes, rice, or noodles.
Provided by nixxie
Categories Main Dish Recipes Beef Swiss Steak Recipes
Time 1h45m
Yield 6
Number Of Ingredients 11
Steps:
- Stir flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper together in a bowl. Sprinkle pieces of steak with flour mixture and pound the flour mixture into the meat with a meat mallet or the edge of a sturdy plate.
- Heat vegetable oil in a large skillet over medium heat; cook the floured beef in the hot oil until browned on both sides, about 15 minutes. Reduce heat to low, pour in water, cover skillet, and simmer beef until tender, about 1 hour. Add more water to the skillet if needed to prevent burning.
- Mix diced tomatoes, green bell pepper, onion powder, 1/2 teaspoon salt, and 1/8 teaspoon black pepper in a bowl. Pour tomato mixture over beef, bring to a simmer, and cook until sauce has thickened, about 30 more minutes.
Nutrition Facts : Calories 262.4 calories, Carbohydrate 7.2 g, Cholesterol 76.1 mg, Fat 12.2 g, Fiber 1 g, Protein 28.6 g, SaturatedFat 3.6 g, Sodium 548.6 mg, Sugar 2.1 g
MIDWEST SWISS STEAK WITH TOMATO GRAVY
Make and share this Midwest Swiss Steak With Tomato Gravy recipe from Food.com.
Provided by NELady
Categories Meat
Time 2h
Yield 1 steak, 6 serving(s)
Number Of Ingredients 14
Steps:
- Trim fat from meat. Cut meat into 6 serving-size pieces. Sprinkle meat on both sides with flour. With a meat mallet, pound flour into meat. Spray a 12-inch skillet with nonstick spray coating; brown meat over medium heat on both sides. Meanwhile, shop sweet pepper (you should have 1 cup). Add sweet pepper, beef broth, onions, parsnips, undrained tomatoes, basil, seasoning blend, garlic and black pepper. Bring mixture to boiling; reduce heat. Simmer, covered, for 75 minutes or until meat and vegetables are tender.
- Transfer meat and vegetables to a serving platter; skim all fat from pan drippings. In a small bowl, which together cornstarch and 1 tablespoon water; add to pan drippings. Cook and stir until thickened and bubbly; cook and stir for 2 minutes. Stir in parsley. Pour sauce over mean and vegetables.
Nutrition Facts : Calories 241.8, Fat 5.1, SaturatedFat 1.7, Cholesterol 62.4, Sodium 233.4, Carbohydrate 19.7, Fiber 4.5, Sugar 7, Protein 28.7
EASY SWISS STEAK
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
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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