INSTANT POT® SWISS STEAK
Bottom round steak and a few kitchen staples is comfort food. When the leaves start to fall and the temperatures drop it's time for something hearty. I've used bottom round but any tough, lean cut of beef will work. Serve over noodles or rice to soak up all of that great sauce.
Provided by Bren
Categories Main Dish Recipes Beef Swiss Steak Recipes
Time 1h25m
Yield 4
Number Of Ingredients 15
Steps:
- Dry steak well with paper towels and cut into four 4-inch pieces. Season with salt and pepper.
- Place flour into a shallow bowl. Dredge steak pieces in flour, shaking off excess.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Once the pot is hot, add 1 tablespoon avocado oil. Brown the steak in batches, so you don't crowd the pot, 2 minutes per side. Transfer browned meat to a warm plate and set aside.
- Add 1 tablespoon of avocado oil to the pot and cook onion, carrot, celery, and bell pepper until onions are soft and translucent, 3 to 4 minutes. Stir in garlic and cook until fragrant, about 1 minute. Deglaze the pot with Merlot. Mix in tomatoes, Worcestershire sauce, 1 teaspoon salt, oregano, and paprika. Return steak to the pot and push down into the tomato mixture.
- Close and lock the lid. Select manual pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
- Allow pressure to release naturally according to manufacturer's instructions for 5 minutes. Carefully open the valve to release the remaining pressure, about 5 minutes more. Unlock and remove the lid.
Nutrition Facts : Calories 337 calories, Carbohydrate 19.7 g, Cholesterol 73.5 mg, Fat 13.9 g, Fiber 3.6 g, Protein 28.1 g, SaturatedFat 3.2 g, Sodium 982 mg, Sugar 7.6 g
EMILY'S MARINATED VENISON STEAKS
I threw this together one afternoon, as we needed to use up the venison we had in our freezer. We don't like the 'gamey' taste of some meats, and this marinade did the trick! I find it best to have the meat marinate overnight so it really takes in the flavors.
Provided by Thorney
Categories Meat and Poultry Recipes Game Meats Venison
Time 1h20m
Yield 2
Number Of Ingredients 12
Steps:
- Whisk Worcestershire sauce, soy sauce, lime juice, onion, red pepper flakes, dry mustard, salt, thyme, black pepper, garlic, and hot pepper sauce together in a bowl; pour into a resealable plastic bag. Add venison steaks, coat with the marinade, squeeze to remove excess air, and seal the bag. Marinate in the refrigerator at least 1 hour.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove venison from the marinade and shake off excess. Discard remaining marinade.
- Cook the steaks until they are firm, hot in the center, and just turning from pink to grey, about 5 minutes per side. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C).
Nutrition Facts : Calories 169.1 calories, Carbohydrate 11.5 g, Cholesterol 79.5 mg, Fat 3 g, Fiber 0.9 g, Protein 23.3 g, SaturatedFat 0.9 g, Sodium 1865.5 mg, Sugar 4.6 g
VENISON SWISS STEAK
If you think your deer, elk or moose steak is a little tuff, try this recipe. I got this recipe from my mother-in-law, Beverly. She is a Wonderful cook.
Provided by deb baldwin
Categories Steaks and Chops
Time 2h45m
Number Of Ingredients 10
Steps:
- 1. Prep your steaks. No fat or silver skin. (I enclosed a photo of small steaks for visual) Use an electric skillet for ease of use. Turn on at 350 degrees. Add butter crisco. Just enough to cover bottom of pan.
- 2. Flour both sides of steaks and place in skillet. Add your seasonings of salt, pepper & garlic powder to taste and brown one side.
- 3. Turn over steaks and add chopped onion. Brown the other side. If you need more grease, add butter. Add tomatos, tomato sauce & worcestershire sauce. Stir and bring to a boil. Add more seasoning if needed. After it starts boiling, turn down skillet to simmer (200 degrees)and simmer for 2 hours. (More or less depending on the size steak. Cover. Add water as needed. Stir once in a while. Check to make sure that the meat is not sticking to bottom of pan. Test for tenderness. Meat should cut very easily.
- 4. Serve over noodles or potatoes. I like a spoonful of sourcream on my swiss steak.
VENISON SWISS STEAK
Got this from a 1989 NAHC Wild Game Cookbook. Easy to make and very tasty. Quick bow hunter tip: How to make a inexpensive wind indicator. "Air flow indicator" is a fancy name for an eight inch length of sewing thread tied to your bow's upper limb tip and used as a fast indicator of the direction of flow of a light breeze. It is not essential, but it can be valuable. Always pay attention to wind direction.
Provided by Catnip46
Categories Wild Game
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350.
- Pound steaks on both sides.
- Add seasonings to flour. Dredge meat in flour mixture.
- Melt butter in large skillet or kettle
- Add steaks, brown on both sides.
- Slice onions and add to meat.
- Cook until brown.
- Add tomatoes, wine, Worcestershire sauce and garlic.
- Pour into casserole dish.
- Cover and bake in oven 2-3 hours or until meat is tender.
- Last 5 minutes add sliced mushrooms.
- TIP: If using large cast iron fry pan or oven proof kettle (big enough to hold all ingredients) just cover and stick in oven. Saves on extra clean up.
VENISON SWISS STEAK
Steps:
- 1. Trim fat from meat. Flatten to 1/2" thickness between 2 sheets of heavy duty plastic wrap. Cut into 8 portions. Sprinkle with paprika and pepper. 2. Heat 1 t oil in skillet. Brown steaks in 2 batches. Put meat in crockpot. Add onion to skillet and saute 5 minutes. Add tomatoes, soup mix, wine and herbs; stir well. Bring to a boil and pour over steaks in crockpot. Cover with lid. Cook 1 hour on high. Reduce heat to low and cook 6-8 hours. 3. Place steaks on platter; increase heat to high. Combine cornstarch and water; stir into tomato mixture until thickened . Pour sauce over steaks.
DREW'S VENISON STEAKS AND GRAVY
I've been making this comfort food forever, and it's DH's favorite. I especially like the creamy gravy over rice or mashed potatoes. If you want a stroganoff-like gravy, stir in 8 ounces of sour cream at the last minute, and serve over wide noodles!
Provided by BeachGirl
Categories Deer
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Spray cast iron skillet with non-stick cooking spray and heat on high.
- Cut cubed venison into serving-size pieces.
- Brown venison on each side, about 1 minute.
- In bowl, add 1/2 cup water, wine, bouillon and soup mix.
- Stir to mix well.
- Add soup mixture to skillet, along with onions (and mushrooms if you decide to use them).
- Cover skillet and lower heat to simmer.
- Cook about 30-45 minutes (gravy will thicken).
- Add a little more water if gravy gets too thick before meat is fork-tender.
- GRAVY: When meat is very tender, mix cornstarch with water to make a slurry.
- Pour slurry into hot liquids in skillet, stirring until gravy returns to a boil and is thickened.
- Serve steaks with gravy over steamed rice or mashed potatoes.
- FOR A STROGANOFF: Stir in 8 ounces sour cream, heat until warm but not boiling.
- Serve over wide noodles.
- Variations: Other seasonings you could add: 1/4 tsp thyme, 1/2 tsp basil, 1/2 tsp oregano, OR 1/2 tsp Italian seasoning.
- If you like hot/spicy foods, add 1/4-1/2 tsp crushed red peppers.
Nutrition Facts : Calories 221.2, Fat 3.1, SaturatedFat 1.2, Cholesterol 95.3, Sodium 232.2, Carbohydrate 14.2, Fiber 1.7, Sugar 4.7, Protein 28.4
VENISON SWISS STEAK IN SOUR CREAM
Can substitute any red meat. The directions call for baking in oven but I like to simmer most of my recipes on top of the stove for 2-3 hours. It is much easy to taste the meat to see if it's tender. I also like to add broccoli to this sometimes.
Provided by Catnip46
Categories Wild Game
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cut venison into 2 inch pieces.
- Melt fat in heavy skillet. Add meat and garlic and saute until brown on all sides.
- Arrange meat in 2 quart casserole.
- Put onions in skillet and cook 2 minutes in remaining fat.
- Add to onions the water, juices, bay leaf, peppercorns and salt.
- Pour this mixture over venison in casserole.
- Bake in slow oven 325 degrees for 1-2 hours or until meat is tender.
- Melt butter in fry pan, stir in flour. Stir constantly until smooth.
- Add sour cream and cook at low temperature for five minutes.
- Pour over meat in casserole.
- Serve immediately with buttered noodles or plain noodles.
Nutrition Facts : Calories 444.2, Fat 32.5, SaturatedFat 14.7, Cholesterol 119, Sodium 498.6, Carbohydrate 6, Fiber 0.2, Sugar 0.3, Protein 30.3
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