The Mystery Chefs Swiss Steak 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:

• 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:

• 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:

• 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:

• In large skillet, simmer onion in 1 T. oil until golden.
• Remove pan from heat and add thyme.
• Season steaks with seasoned salt and black pepper then dredge steaks in flour.
• Using an iron skillet (or another skillet) brown steaks in 1 T.
• oil until nicely browned on both sides.
• Transfer steaks to skillet with onions and thyme.
• Pour V-8 juice and bouillon over steaks.
• Cover skillet and simmer slowly for 1 hour either on top of stove or in pre-heated 350 degree oven.
• After cooking for 1 hour, turn steaks over and cover steaks with the carrots and celery.
• Continue cooking for additional 30 minutes.
• Sprinkle parsley over top, when done.
• Serve over rice.

Steps:

• Coat the steak with as much flour as will adhere.
• Heat the olive oil in a large skillet over high heat and brown the steak on both sides.
• Place the steak in a large baking dish or pan with a lid.
• (Some cooks prefer to wrap the steak and remaining ingredients in aluminum foil.) Add the cup of water to the skillet you browned the steak in and dissolve all the brown bits in the skillet.
• Add this liquid to the baking dish with the steak, along with the other ingredients.
• Cover and cook on top of the stove over low heat for 2 hours, or bake in a 325ºF oven for 2 hours.

Steps:

• Coat the steak with as much flour as will adhere. Heat the olive oil in a large skillet over high heat and brown the steak on both sides. Place the steak in a large ovenproof baking pan with a lid. (Some cooks prefer to wrap the steak and remaining ingredients in aluminum foil.) Add the cup of water to the skillet you browned the steak in and dissolve all the brown bits in the skillet. Add this liquid to the baking dish with the steak, along with the other ingredients. Cover and cook on top of the stove over low heat for 2 hours. Or bake in a 325F (160C) oven for 2 hours. Serves 4 to 6.

Steps:

• Cut steak into 4 serving pieces.
• Dredge in flour mixed with salt.
• Place in Crock Pot. Add chopped vegetables and Worcestershire sauce. Pour tomato sauce over meat and vegetables. Cover and cook on low 8-10 hours or on high 4-5 hours.
• Just before serving, sprinkle with grated cheese.
• NOTE: Recipe may be doubled for 5-quart Crock Pot. Cook the maximum time.