Good Swiss Steak Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Heat oil in a large skillet over medium-high heat. Dredge the cube steaks in a mixture of flour, salt and pepper, and brown them in the hot oil.
• Arrange steaks in a 9x13 inch baking dish. Sprinkle the green pepper, onion, celery, mushrooms, oregano, and onion soup mix over the steaks. Stir together the tomato juice and ketchup; pour over everything in the dish.
• Bake for about 1 hour in the preheated oven, or until the meat is cooked through, and the sauce is thickened.

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:

• Cut steak into serving-size pieces. Combine flour, salt and 1/4 teaspoon pepper; sprinkle over steak and pound into both sides. In a skillet over medium heat, brown steak on both sides in oil. , Transfer to a greased 13-in. x 9-in. baking dish; top with onion and green pepper. Drizzle with soy sauce; sprinkle with garlic salt and remaining pepper. , Cover and bake at 325° for 1-1/2 hours or until meat is tender. Serve with noodles if desired.

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 large Dutch oven over medium-high heat. Place steaks into the pot one at a time, quickly browning on each side. Remove steaks, and set aside. Add the onion to the pot, and cook over medium-low heat until wilted, about 3 minutes. Return the steaks to the pot, and add the tomatoes, mushrooms, celery and green pepper. Season with oregano and add the bay leaf.
• Cover the pot, and cook over medium-low heat for about 1 1/2 hours, or until meat is fork tender. If you wish to thicken the gravy, remove the meat to a plate. Stir together the cornstarch and water; stir into the pan juices. Let simmer for about 2 minutes to thicken. Return the beef to the pot.

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.

Steps:

• In a large skillet, saute carrots in 1 tablespoon oil until crisp-tender; remove and set aside. Cut meat into four pieces. Add meat and remaining oil to skillet; cook over medium-high heat until browned on both sides. Add tomatoes, tomato sauce, sugar and oregano; cover and simmer for 1 hour. , Add the onion, celery, mushrooms and carrots; cover and simmer for 45 minutes or until the meat and vegetables are tender. Thicken if desired. Serve with noodles.

Steps:

• Mix together chili powder, flour, salt, pepper, garlic powder, and celery salt.
• Pound this mixture into steak that is 1-1/2 inch thick.
• Cook in a cast iron skillet with lid off, on top of stove, until brown.
• Put the canned tomatoes, sliced onion, and diced celery over the steak.
• Bake covered in a 300 degree Fahrenheit oven for 2-1/2 hours
• For the last 1/2 hour leave lid off.

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:

• Chop and saute bacon, rendering fat. Remove bacon when crisp and add oil to pan.
• Sprinkle fresh ground pepper and salt on each slice of sirloin, coat with flour. Pound each slice and dredge again in flour. Brown each slice in the oil. This will take two-three batches. Put slices in your cooking pot or crock pot. When meat is finished browning, add onion, celery and garlic to pan. Cook until onion just begins to brown, add tomatoes and deglaze pan with the liquids.
• Add to the beef in the pot, stir and simmer for one and a half hours covered or in a crock pot on low for six hours or so. The crock pot will not reduce the liquid sufficiently so uncover and switch to high to reduce sauce.
• Serve on your choice of pasta, rice or potatoes. Sprinkle crumbled bacon on top of each serving.

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Place steak between pieces of waxed paper and pound meat on each side with a mallet to ensure tenderness.
• Cut meat into bite-size pieces.
• Combine flour, pepper, and salt; dredge meat in mixture.
• Heat the 1 tablespoon canola oil in a skillet and brown meat; drain and place in a 2-1/2 quart casserole or baking dish.
• Heat the 1 teaspoon canola oil in a skillet and saute garlic, celery and onion for 2 minutes, then add mushrooms. Continue to cook until onions become translucent.
• Add tomatoes and mix thoroughly.
• Place vegetables on top of meat.
• Combine water and steak sauce; pour over vegetables.
• Cover and bake at 350 degrees Fahrenheit for 1-1/2 hours or until the meat is tender.

Steps:

• Beat flour into steak.
• Sprinkle with salt& pepper.
• Place oil in large pan and heat; brown steak on both sides in pan.
• Remove steak from pan.
• Add onion to pan and cook until tender.
• Add catsup, water, worcestershire sauce, wine, garlic, sugar and mushroom soup to pan and blend.
• Bring to boil, then add steak and turn heat down to simmer.
• Simmer for about 45 minutes or until steak is tender.