Easy Swiss Steak Recipes

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.

Steps:

• Heat oil in a Dutch oven over medium heat. Dredge steak strips in flour. Working in batches, place strips in hot oil. Fry until browned on both sides. Remove to a warm platter. When all meat is browned, return meat to Dutch oven, and stir in onions, mushrooms, salt, pepper, gravy mix, and stewed tomatoes. Bring to a boil, then simmer about 30 to 45 minutes.
• About 20 minutes before steak is finished, fill a large pot with water and bring to a boil. Add pasta, and cook until al dente, about 8 to 10 minutes; drain.
• Serve Swiss steak over noodles.

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.

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.

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.

Steps:

• In a shallow bowl, mix the flour, salt, and pepper. Lightly coat the round steak pieces in the flour mixture.
• Heat the oil in a skillet over medium heat, and saute the celery, onion, and carrots about 5 minutes, until tender. Remove from heat, and set aside. Mix in the round steak pieces, and cook until lightly browned.
• Place the vegetables and steak in a slow cooker. Mix in the tomatoes with juice, Worcestershire sauce, and brown sugar.
• Cover, and cook 8 to 10 hours on Low, until the round steak is very tender.

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.

Steps:

• Heat oil in large skillet.
• Combine flour, salt and pepper.
• Cut steak into 4 or 5 servings; dredge in flour mixture.
• Brown on both sides in hot oil; remove to large baking dish.
• Place vegetables over steak; pour tomatoes, tomato sauce, water and Worcestershire over all.
• Cover and bake at 350 degrees for 1 1/2- 2 hours, or until meat is tender.
• Serve with sauce spooned over the mashed potatoes.

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.

Steps:

• Preheat oven to 325°. In a large shallow dish, combine flour, salt and pepper. Pound steak with a mallet to tenderize. Add meat, a few pieces at a time, and toss to coat., In an ovenproof Dutch oven, brown steak in oil on both sides. Arrange onion slices between layers of meat. Add water and Worcestershire sauce. , Cover and bake 2 to 2-1/2 hours or until meat is very tender. Remove to a serving platter and keep warm. , In a small bowl, combine flour, salt, pepper and broth until smooth; stir into pan juices. Bring to a boil over medium heat; cook and stir 2 minutes or until thickened. Serve steak and gravy with noodles or mashed potatoes, if desired. Freeze option: Freeze cooled beef mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little broth or water if necessary.

Steps:

• In a large shallow dish, combine the flour, salt and pepper. Cut beef into 2 portions; add to dish and turn to coat. , Place onion in a 3-qt. slow cooker coated with cooking spray. Layer with the beef, celery and tomato sauce. Cover and cook on low until meat is tender, 6-8 hours.

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:

• 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".

Steps:

• Combine first 3 ingredients.
• Dredge cube steak in flour mixture.
• Heat oil in a dutch oven over medium-high heat; add steak, in batches, and cook until no longer pink.
• Return all steak to pot.
• Stir in tomato sauce and soup mix; bring to a boil.
• Cover, reduce heat, and simmer 15 minutes.
• Remove steak to serving platter, reserving liquid in pot; keep warm.
• Stir sour cream into tomato mixture; simmer, stirring constantly, until heated. Do Not Boil.
• Serve over steak.
• To Freeze: Combined the flour, garlic and pepper and dredged the cube steaks.
• Fry the meat quickly in the oil to brown and crisp rather than cooking.
• Set aside to cool.
• Add the tomato sauce and soup mix to the pan and cool.
• Freeze the meat and sauce in separate ziplok bags.
• To Serve: After thawing add the meat and sauce to the pan.
• Simmer for 15 minutes or until the meat is heated through.
• Remove the meat and add the sour cream.

Steps:

• In a resealable plastic bag, combine flour, 1/4 teaspoon salt and pepper.
• Cut steak into 2 pieces.
• Place in bag and shake to coat.
• In a skillet over medium heat, brown steak in oil.
• Add can tomatoes.
• Reduce heat.
• Cover and simmer for 40 minutes.
• Add green pepper, onion and remaining salt.
• Cover and simmer until meat is tender (about 30 minutes).

Steps:

• Heat the oil in a skillet, then coat the steak with flour and brown in the oil.
• Remove the steak from the skillet and drain.
• Place the potatoes, carrots and onion in the bottom of the Crock-Pot.
• Place the steak on top of the vegetables and sprinkle with salt and pepper.
• Pour the tomatoes and tomato sauce over the meat.
• Cover; cook on Low for 10 hours or on High for 6 hours.