Swiss Beef Pepper Steaks Recipes

Steps:

• In a small, nonporous bowl, combine the peppercorns, tamari, garlic, sugar and salt. Add the beef filet and coat well on all sides. Cover and marinate in the refrigerator for 1 hour.
• Melt butter in a medium saucepan over medium high heat. Place the beef filet in the pan and saute for 6 to 8 minutes per side, or until internal temperature reaches at least 145 degrees F (65 degrees C).

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:

• 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:

• Sprinkle meat with paprika. In a large skillet, melt butter over medium-high heat. Brown beef. Add broth and garlic. Simmer, covered, for 30 minutes. Add green peppers and onion. Cover and continue to simmer for 5 minutes. , Combine cornstarch, soy sauce and water; stir into meat mixture. Cook and stir until thickened. Gently stir in tomatoes and heat through. Serve over rice.

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:

• (Using a plastic food storage bag is the easiest method for flouring, but you may use your preferred method.) Place flour, salt, pepper, garlic powder and Italian herb seasoning in a plastic bag; close top of bag and shake to combine; set aside.
• In large nonreactive skillet, heat oil on medium-high.
• While pan is heating, place steak portions in bag with flour and spices; shake well to cover steaks thoroughly with flour.
• Place steaks in skillet and fry until browned (about 3 or 4 minutes); turn them over and fry until browned (about 3 to 4 minutes.)
• Remove steak from skillet and place on a plate or baking sheet, temporarily, crispiest side up. (It is not necessary for the meat to be fully cooked, at this point, because it will continue cooking after the vegetables are added.)
• Add onions, sweet peppers and mushrooms (if using) and saute until onions begin to turn translucent.
• Add tomatoes, 1/4 teaspoon salt, 1/8 teaspoon ground black pepper, bay leaf and pinch of red pepper flakes (if using); stir to combine.
• Simmer over medium high heat, for 8 to 10 minutes, to reduce liquid a bit.
• Nestle steaks, crispiest side up, into the sauce, being careful to avoid totally submerging them; reduce heat to medium-low; cover with lid or tightly fitted aluminum foil and slowly simmer for 30 minutes.
• Remove cover from skillet and continue to simmer for 30 to 45 minutes until liquid is reduced and has become a sauce, stirring vegetables occasionally. (You may increase heat some to speed reduction of juice.)
• When sauce has reached the desired consistency, remove steaks to a warm plate.
• Remove and discard bay leaf; stir into the vegetables and sauce, balsamic vinegar, capers and a generous pinch of parsley.
• Taste for seasoning and adjust to your taste. (It will probably need salt.)
• Serve the steaks over a generous bed of the vegetables and sauce. Sprinkle with chopped parsley, if desired.
• Cover and refrigerate leftovers.