Swiss Cut Meat Recipes

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:

• Cut meat into 6 serving pieces.
• Combine flour, salt, mustard, pepper, and garlic powder.
• Put 2 T. of the flour mixture into the meat.
• Brown the meat in the shortening on both sides.
• Drain off excess fat.
• Add undrained tomatoes, onion, celery, carrots, Worcestershire sauce and cooking wine.
• Cover and simmer for 1 1/4 hours or until meat is tender.
• Remove meat to a serving platter and keep warm.
• Combine 1/4 water and the remaining flour mixture.
• Stir into tomato mixture until thick and bubbly.
• Pass with meat.
• Serve meat and sauce with hot cooked noodles or rice.
• Crock pot directions:.
• Prepare swiss steak as above except cut meat to fit your crock pot.
• After browning meat, transfer to crock pot.
• Stir remaining flour into pan drippings in the skillet.
• Stir in the remaining ingredients and cook until thick and bubbly.
• Pour over meat in the crock pot.
• Cook on low for 8 to 10 hours.
• Serve with hot cooked noodles or rice.
• Oven directions:.
• Place meat in a baking dish.
• Cover with thickened drippings and veggies as above.
• Bake, uncovered, in a 350 degree oven for 1 hour and 20 minutes.
• Serve with hot noodles or rice.

Steps:

• Place Flour, salt and Pepper in a large ziplock bag, add beef pieces and shake well to coat. You may have to do it in batches.
• Place butter in a large, deep skillet and melt (Do not let it simmer long enough to brown).
• Add beef and brown beef on all sides.
• Add garlic, beef broth, tomatoes, onion, green pepper, basil and sugar and bring to a boil.
• Reduce heat to a simmer, cover and simmer mixture for 1 1/2 Hours, Stirring Occasionaly.
• Before serving, Sprinkle meat with cheese (If desired) And let it simmer uncovered just long enough for the cheese to melt.
• Serve.

Steps:

• Cook the mushrooms together with the lemon juice in a small, covered pot. Heat up slowly, cook for 2 minutes. Pour the liquid into a cup. Add some spices to the mushrooms, keep them warm.
• Melt the margarine in a frying-pan. Add the onions, saute. Increase the heat, add the meat, add some water and roast gently. Turn the meat occasionally to make sure it gets roasted evenly. Remove the meat.
• Add the white wine, let cook until the liquid thickens. Add the reserved liquid and the flour, cook until the sauce binds. Add the cream and increase the heat slightly. Add 1/2 t. paprika with some salt and pepper.
• Sprinkle additional salt, pepper and ½ teaspoon paprika on the meat. Put meat into the sauce, increase the heat, but do not cook. Add the mushrooms. Sprinkle with parsley. Serve.

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:

• Cut out the main stem of the cabbage and discard the thick stems of the outer leaves. Wash well and boil for 5 minutes in salted water.
• Drain and reserve.
• Heat the butter in a heavy ovenproof casserole dish.
• Fry the bacon and onions for 2 to 3 minutes. Add bay leaves, salt, pepper and a pinch of Nutmeg.
• Cut meat into thick slices and place on the bacon and onion mixture.
• Add wine and beef stock.
• Bring to a boil and simmer for 1 hour.
• Add a layer of cabbage Leaves, cover tightly.
• Simmer very gently for another hour.

Steps:

• Pound beef and cut in 14 pieces 6" x 8". Melt butter in skillet, add onion and sauté till soft; set aside.
• In medium bowl, mix breadcrumbs, poultry seasoning, dry mustard, salt, pepper, chicken broth and cooked onion.
• Spread a bit of the mixture on each piece of meat. Top with 1 carrot strip and 1 green bean.
• Roll up and secure with toothpicks.
• Brown each roll in butter and oil.
• Remove toothpicks, place rolls in greased baking dish.
• Deglaze skillet with beef broth and water, thikden with flour and spoon over roulades.
• Seal baking dish and bake 2 hours at 325*.
• Makes 14 rolls.
• A make-ahead dish that can be stored in the refrigerator until cooking time.
• Dish that lends itself to slow cooking. Cook on Low for 7 hours.