OLD FASHION STEAK SAUCE
Make and share this Old Fashion Steak Sauce recipe from Food.com.
Provided by Myrna 2
Categories Sauces
Time 2h
Yield 2-3 cups
Number Of Ingredients 13
Steps:
- In oil, slowly cook minced onion til soft, don't let onion get color.
- In a mixing bowl, whisk mayo, and remaining ingredients til well- combined.
- Refrigerate 2 hours before serving.
Nutrition Facts : Calories 526.1, Fat 27.9, SaturatedFat 3.5, Cholesterol 7.6, Sodium 3152.8, Carbohydrate 70.6, Fiber 5.5, Sugar 47.4, Protein 7.9
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
OLD-FASHIONED SWISS STEAK
"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
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.
HOMEMADE STEAK SAUCE
"I think this steak sauce tastes better than the commercial brands," writes Judy Neil of Royal Oak, Michigan. Her creative condiment features everything from tomato paste and raisins to grapefruit juice, honey, garlic and soy sauce.
Provided by Taste of Home
Time 40m
Yield 1-1/4 cups.
Number Of Ingredients 15
Steps:
- In a nonstick saucepan over medium heat, cook onion in oil until tender. Add honey; cook and stir for 2 minutes. Stir in broth, Worcestershire sauce, soy sauce, grapefruit juice, tomato paste and vinegars until blended. Stir in the raisins, garlic powder, pepper, thyme and salt. Bring to a boil. Reduce heat; simmer, uncovered, for about 20 minutes or until sauce is reduced to about 1-1/4 cups. Cool to room temperature. Transfer to a blender; cover and process until smooth. Cover and refrigerate. ,
Nutrition Facts : Calories 27 calories, Fat 1g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 222mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
OLD FASHIONED SWISS STEAK
Make and share this Old Fashioned Swiss Steak recipe from Food.com.
Provided by Cristi Hinten
Categories One Dish Meal
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees F.
- Season the steaks with pepper.
- Place the flour* into a pie plate or shallow dish. Dust the pieces of meat on both sides in the flour mixture. Cover the meat with plastic wrap and pound out the steaks until they are thinner pieces. Then dredge the pounded slices through the flour on both sides once more and set aside.
- Add enough of the 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 and garlic. Saute for 1 to 2 minutes.
- Add the ketchup 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.
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- A1 Steak Sauce. Alright, let’s start by getting the obvious option out of the way. If you love A1 sauce, I totally get it. It’s popular for a reason. So, if you’re curious about making your own, this recipe will help you out.
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13 OLD-FASHIONED STEAK RECIPES YOU NEED TO TRY TONIGHT
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- Classic Steak Diane. First things first. Who's Diane? According to What's Cooking in America, Steak Diane was a popular dish in the 1950s/early 1960s, especially in New York City—in upscale restaurants, it was often prepared tableside with all the theatrics you'd expect from the flambéing of the cognac that is used to make the sauce.
- Grilled Cowboy Steaks. Giddyap! David Lewis runs a small kitchen, micro-bakery, and coffee roastery from his hometown in Alabama, and is the founder of Kitchen Ambition.
- Tomahawk Steak. Tomahawk steak is the classic steak that Fred Flintstone ate, according to Omaha Steaks. It's an over-the-top, larger-than-life, bone-in ribeye steak, meant to impress.
- Yankee Pot Roast. Pot roast has been a long-time popular dish in New England, especially appreciated on long, cold winter nights. Food world icon James Beard claimed that the dish's roots can be traced back to France—apparently, French immigrants displayed their cooking method, à l'étouffée, for tenderizing meats, and thus the pot roast was born.
- Salisbury Steak. Basically a hamburger steak crowned with a rich mushroom or onion gravy, Salisbury Steak was a favorite especially in less affluent, rural areas because it was cheap to make yet filling and satisfying.
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