Swisssteakwithouttomato Recipes

Steps:

• Put flour, salt, and pepper in large ziploc baggie.
• Add pounded steak pieces and shake well.
• Do not remove from bag.
• In large dutch oven, heat oil over medium high heat until shimmering.
• Shake baggie to recoat steak pieces, shake each piece to remove excess flour, and add to skillet.
• Fry until browned on each side, approximately 2 minutes per side.
• (This will have to be done in batches. Remove each browned piece to a plate.).
• Add onions to dutch oven, cover and cook for one minute.
• Add soup and broth, stir well, add steak pieces, cover, and place in 325 oven for 90 minutes.
• If using mushrooms, add after 60 minutes and replace in oven.
• This makes a lot of gravy that doesn't usually have to be thickened and is wonderful on boiled or mashed potatoes.

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:

• 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 meat into two portions; pound to 1/4-in. thickness. Combine 1 tablespoon flour and salt; coat meat on both sides. In a skillet, brown meat in oil. Transfer meat to a greased shallow 2-qt. baking dish; set aside. , To pan drippings, add tomatoes, carrot, celery, onion, Worcestershire sauce and remaining flour. Bring to a boil over medium heat; cook and stir for 2 minutes. Pour over meat. Cover and bake at 350° for 1-1/2 hours or until the meat is tender. Sprinkle with cheese; return to the oven until cheese is melted.

Steps:

• Preheat oven to 325°F.
• Grease interior of covered roasting pan or Dutch oven.
• Cut round steak into serving size pieces (approximately 4 inch squares).
• Sprinkle both sides of steak pieces with Aldolph's tenderizer.
• Place flour into plastic zip lock bag and place on a chopping block (or if you don't mind the flour mess clean-up, just place half the flour on a sheet of waxed paper that's on top of a chopping block).
• Place 4 or 5 pieces of steak into the bag of flour, turning over several times to coat, then using the edge of a dinner plate, pound the flour into the meat.
• Do this to both sides several times.
• Remove the "pounded and floured" meat, and continue with remaining pieces.
• Heat heavy skillet until droplet of water rolls when dropped into hot skillet.
• Now add the Crisco; when Crisco is melted, add the butter.
• Quickly fry steak pieces, in batches, until browned good on both sides.
• Remove to plate until all steak has been browned.
• Lower heat, add onions and green peppers, about 1/4 tsp black pepper with 1/4 teaspoon salt, and scant 1/4 teaspoon garlic powder.
• Remember NOT to salt the steak if you've used Aldolph's tenderizer, but you do need to salt the onions and green pepper.
• Cook the peppers and onions until lightly browned on edges.
• Do not let burn!
• Pour in the canned whole tomatoes and tomato sauce.
• Break up tomatoes a bit with a spoon, leaving some in rather large pieces.
• When this comes to a boil, remove from heat.
• Pour tomato, green pepper, onion mixture into bottom of the greased roasting pan.
• Place fried steak over the top.
• Cover and bake 1 3/4 hours.
• Check liquid about half way through baking time, add 1/4-1/2 cup water if necessary to keep sauce from drying out.
• You want to maintain a gravy.
• Serve in large "Country Style Bowl" with side dish of buttered and creamed mashed potatoes.
• My family enjoys mayo cole slaw as the side dish with the Swiss Steak.
• AND lots of bread and butter to dunk into the "gravy".

Steps:

• Pound with a meat mallet.
• Combine flour,salt, and pepper: Rub into both sides of the steak.
• In a preheated skillet, cook onions in half the shorting until golden brown. Remove from skillet and set on a paper towl to drain and cool.
• Add remaining shorting and brown steak on both sides. Reduce heat. Add celery,garlic,chili sauce, and water, Cover and simmer for 1 hour.
• Add pepper and cook onions to skillet. Continue cooking for 30 minutes, or until meat is tender.

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.

Steps:

• In a large skillet, brown beef in oil over medium-high heat; drain. Transfer to a 5-qt. slow cooker. Add carrots and celery. Combine the remaining ingredients; pour over meat and vegetables. , Cover and cook on low until meat is tender, 6-8 hours. Discard bay leaf. If desired, thicken cooking juices.