Swiss Steak With Mushrooms And Red Wine Recipes

Steps:

• Heat 2 tablespoons of the butter in large skillet over medium heat until melted. Add the red pepper and shallots and gently cook until the shallots soften, about 3 minutes. Add the mushrooms and season with salt and pepper. Cover and cook for 10 minutes, then take off the cover and cook until the mushrooms are golden brown, another 10 minutes. Add the thyme and garlic and cook until fragrant, then deglaze with the wine and cook until the alcohol scent dissipates, another 2 to 3 minutes. Add the remaining 2 tablespoons butter and cook until melted; season again. Serve over steak, pork chops or chicken.

Steps:

• Rub the steak all over with the garlic clove. Using a tenderizing mallet, the back edge of a cleaver or the edge of a heavy plate, pound into both sides of the steak as much of the seasoned flour as it will hold.
• Heat the oil in a large skillet, brown the steak on both sides and remove to a suitable covered baking dish. Pre-heat oven to 300 degrees.
• Add onion to the skillet and cook, stirring often, until lightly browned. Add mushrooms and cook, stirring, until lightly browned. Add tomato puree, Cognac, wine, stock, thyme, savory, marjoram, bay leaf, salt and pepper, and bring to a boil. Pour mixture over steak, cover and bake 2 hours or until very tender.
• Carefully remove steak to a deep serving platter. Skim surface fat from the sauce in the baking dish, check seasonings and pour around steak. Pass any extra sauce at the table. Serve with mashed potatoes.

Steps:

• Cut meat into 6-8 large sized pieces (meat will shrink).
• Mix the flour, salt, and pepper in a medium sized dish.
• In a 12 inch skillet heat the vegetable oil until medium hot over medium high heat.
• Dredge meat in the flour mixture well on both sides.
• Brown the meat in the oil well on both sides.
• There should be enough room in the skillet to brown all the meat at once.
• Turn the heat down to medium low.
• Pour the mushrooms and liquid over the meat.
• Top the mushrooms with the sliced onions.
• Cover and simmer 1 to 1 1/2 hours until the meat is tender.
• NOTE**** add water 1/2 cup at a time about every 15 minutes to keep the meat cooking with moist heat.
• When meat is tender turn off heat and remove meat from pan.
• Add 3-3 1/2 cups of cold water to the remaining flour which wasn't using with dredging.
• Stir well to remove lumps.
• Slowly add to the drippings in the pan.
• Stir constantly over medium heat until thickened.
• If gravy is too thick add more water-- if too thin add more flour mixed with cold water.
• Taste and add more salt, pepper/and or beef flavoring as desired.
• Turn heat down to low and gently slide the meat back into the gravy.
• Heat until the meat is hot again and serve.
• Great with mashed potatoes or steamed rice.
• OPTIONAL Hint: I often add a couple teaspoons of Kitchen Bouquet to the finished gravy to give it more color. I decided I should add a note about this in case others would like this helpful hint.

Steps:

• Combine flour, salt and pepper; dredge cube steaks. Heat oil in skillet and brown steaks on each side. Set aside and keep warm.
• Add onions and mushrooms to skillet, reduce heat to low and cover. Stir occasionally, scraping browned bits from bottom, and "sweating" the vegetables until softened.
• Add remaining ingredients, and stir to combine. Return steaks to the skillet, covering with the sauce and veges. Cover and simmer until steaks are tender and sauce has thickened - about 45 minutes. Serve immediately.
• To freeze, place completely cooked steaks, with sauce, in freezer-safe container and freeze. To prepare, thaw in refrigerator and heat through on stove top or in micorwave.

Steps:

• Heat the oil in a pan. Season the steaks, then fry for 2-3 mins each side for medium rare, or cook more to your liking. Remove from the pan, then set aside to rest.
• Add the mushrooms and thyme leaves to the pan, then cook for a couple of mins until softened and golden. Pour in the wine and bubble until syrupy, then turn off the heat and stir in the butter. Season.
• Serve the steaks with the mushroom sauce poured over, along with creamy mash and some crunchy spring greens.

Steps:

• Season steaks with salt and black pepper. On a grill pan coated with cooking spray, cook steaks over medium-high heat, turning once, until pink inside, 3 to 4 minutes per side. Remove from heat and cover with foil. In a bowl, toss carrots, squash, pearl onions and sprouts in 1/2 tablespoon oil. Over medium heat, in batches and turning once, cook until soft and seared, 6 minutes. In a large pan over medium heat, heat remaining 1 1/2 tablespoons oil. Slice mushrooms; to pan, add mushrooms, white onion and garlic; cook until onion browns, 5 to 7 minutes. Add wine and simmer 3 to 5 minutes. Add broth and bring to a boil. In a bowl, dissolve cornstarch in 1 tablespoon cold water. Reduce heat and slowly add cornstarch mixture to broth mixture, stirring constantly, until sauce is thick enough to coat the back of a spoon. Add tomato paste, Italian seasoning and salt and black pepper; simmer 7 to 10 minutes. Slice steak, top with mushroom sauce; serve alongside vegetables.