Carrot Topped Swiss Cube Steak Recipes

Steps:

• Cut meat into two portions; pound to 1/4-in. thickness. Combine 1 tablespoon flour and salt; coat meat on both sides. In a skillet, brown meat in oil. Transfer meat to a greased shallow 2-qt. baking dish; set aside. , To pan drippings, add tomatoes, carrot, celery, onion, Worcestershire sauce and remaining flour. Bring to a boil over medium heat; cook and stir for 2 minutes. Pour over meat. Cover and bake at 350° for 1-1/2 hours or until the meat is tender. Sprinkle with cheese; return to the oven until cheese is melted.

Steps:

• 1. Place skillet or dutch oven on med heat. While pan is heating, cut all visible fat from edges of steak and place in hot pan. While fat is rendering, cut steak into more managable sized pieces. Dredge steak pieces in flour that has been seasoned with salt and pepper. Remove rendered fat pieces from skillet and add small amount of oil or shortening to skillet. Place floured steak in hot skillet and brown on both sides. Do not crowd, if not enough room just do a few at a time and brown in batches. Steak does not have to be cooked through, just browned. Remove steak to plate and set aside. Drain fat from skillet, add steak back in, sprinkle a little of the flour leftover from dredging on top of the steak. This will help to thicken the tomato sauce and make a nice tomato gravy.
• 2. Place sliced onion and celery over steak. Add canned stewed tomatoes, juice and all. Fill empty can about half full with water and add to skillet. Bring liquid in skillet back to a boil, add scraped carrot chunks and potatoes. Pour can of tomato sauce over potatoes, fill can half way with water and pour into skillet. Place lid on skillet, turn down and simmer until vegetables and steak are nearly tender, about 2 hrs. Add frozen or canned peas to skillet, cover and continue cooking until steak is fork tender.
• 3. Notes: If more liquid is needed add a little more water. If skillet is too small to hold all ingredients use a dutch oven. I made this for dinner tonight and I had to switch everything over to the dutch oven, then I had to clean up around the burner where it had spilled out. Serve with crusty rolls and butter.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a shallow baking dish.
• Cut steak into four portions and pound to 1/4-inch thickness; season with salt, pepper, and seasoned salt. Coat meat evenly with about 1 tablespoon flour.
• Heat oil in a skillet over medium heat. Cook beef in hot oil until browned completely, 3 to 5 minutes per side; transfer to prepared baking dish reserving drippings in the skillet.
• To the drippings, add tomatoes, onion, green bell pepper, beef broth, carrots, celery, garlic, 1 tablespoon flour, and Worcestershire sauce. Bring the tomato mixture to a boil; cook and stir for 2 minutes. Pour the mixture over the meat in the baking dish. Cover dish with aluminum foil.
• Bake until beef is completely tender, about 90 minutes. Sprinkle cheese over beef and return to oven uncovered until cheese is melted, 3 to 5 minutes.