Pineapple Swiss Steak Recipes

Steps:

• Stir together 1/3 cup reserved pineapple juice, rice wine vinegar, soy sauce, olive oil, vanilla vodka, ginger, brown sugar, and white sugar in a mixing bowl until blended. Adjust the sugar to taste.
• Place the steak strips in a large, resealable plastic bag. Pour in the pineapple juice mixture and seal the bag. Turn the bag gently to evenly coat steak with the marinade. Refrigerate 3 to 4 hours.
• Bring water to a boil in a saucepan over medium-high heat. Add the rice and stir. Reduce heat, cover and simmer 20 minutes.
• Heat 2 tablespoons olive oil in a skillet over medium heat. Remove steak strips from marinade and place in the skillet. Cook and stir the steak strips until browned and no longer pink, about 2 minutes per side. Remove from the heat, cover and keep warm.
• Place the pineapple chunks in a separate skillet. Cook over medium heat until slightly soft and heated through, about 4 minutes. To serve, divide the rice between two bowls, top with steak strips and pineapple chunks, and toss briefly.

Steps:

• Mix together the Worcestershire sauce, pineapple juice, brown sugar, and olive oil in a bowl.
• Marinate the meat of your choice for 1 to 2 hours, and cook as desired.

Steps:

• Drain pineapple, reserving liquid. Set aside. Heat oil in large skillet on medium-high heat. Add steak; cook and stir 5 min. or until cooked through. Add pineapple, onions and garlic; cook and stir 2 min. Reduce heat to low.
• Mix reserved pineapple liquid, water and cornstarch until well blended. Add to steak mixture; cook 1 min. or until thickened, stirring constantly. Remove from heat.
• Stir in steak sauce. Serve over rice.

Steps:

• Set meat on a wax paper lined cutting board.
• Mix together flour with salt, paprika, and pepper.
• Cover meat with the seasoned flour; using a meat mallet, pound the steak, turning the meat over several times, until all of the flour has been pounded into the meat.
• Brown steak on both sides in bacon dripppings in a large skillet; drain off any excess fat.
• Drain pineapple, reserving juice.
• Add enough water to the pineapple juice to measure 2 cups liquid.
• Whisk together this liquid with the onion soup mix and then pour over the steak.
• Cover and simmer for about 2 hours, or until meat is tender.
• Top with pineapple rings, green pepper, and tomato wedges during the last 10 minutes of cooking time.
• Remove steak to a platter and keep warm.
• Whisk together the cornstarch and the 1/4 cup cold water, then add to the pan juices, stirring constantly until slightly thickened.
• Pour sauce over the steak and serve.

Steps:

• Cut beef into 6 serving pieces. In small bowl, mix flour, mustard and salt. Sprinkle half of the flour mixture over 1 side of beef; pound in with meat mallet. Turn beef; pound in remaining flour mixture.
• In 10-inch skillet, heat oil over medium heat. Cook beef in oil about 15 minutes, turning once, until brown.
• Add tomatoes and garlic to skillet, breaking up tomatoes with a fork. Heat to boiling; reduce heat. Cover and simmer about 1 hour 15 minutes, spooning sauce occasionally over beef, until beef is tender.
• Add water, onion and bell pepper to skillet. Heat to boiling; reduce heat. Cover and simmer 5 to 8 minutes or until vegetables are tender.

Steps:

• Mix pineapple juice, soy sauce, ginger, sugar, and garlic salt together in a bowl.