Melt In Your Mouth Swiss Steak Recipes

Steps:

• In a medium bowl, combine the flour, 1 t. salt, and 1/4 t. pepper; coat the steak with the mixture.
• In a large skillet, heat 4 T. of the oil over medium-high heat; add the steak and cook for 6-8 minutes, turning halfway through. (If your skillet is not large enough to cook all the steak at once, cook it in two batches, adding more oil if needed.) Remove the steak from the skillet and set aside.
• In the same skillet, heat the remaining 2 T. of oil over medium-high heat and saute the celery and onion for about 5 minutes or until tender. Add the carrot slices, spaghetti sauce, and the remaining salt and pepper; mix well. Add the steak to the mixture, reduce the heat to low, and simmer, uncovered, for 10 minutes or until warmed through.

Steps:

• In a small, nonporous bowl, combine the soy sauce, olive oil, garlic, mustard powder and ginger. Mix well, cover and refrigerate until ready to use on your favorite meat.

Steps:

• Tenderize the round steak with a meat mallet.
• Generously salt and pepper both sides of the beef. Add the flour to a shallow bowl and dredge the beef in it.
• Heat 1 1/2 tablespoons vegetable oil in a Dutch Oven or heavy stock pot and brown the meat on both sides. Remove the meat to a plate.
• Heat remaining vegetable oil in the pot. Add the onion and carrots and cook until the onions are tender; approximately 5-7 minutes. Reduce the heat to low and add the garlic cooking for 1 minute while stirring constantly.
• Add the tomato paste, beef broth, diced tomatoes, Worcestershire sauce, marjoram, thyme and the browned beef. Gently scrap the bottom of the pot to remove the brown bits. Cover the pot and place in the oven at 350 degrees for 2 hours or until the meat is very tender.
• If desired serve over mashed potatoes, white rice, or egg noodles with the meat and sauce ladled over the top.
• NOTES Use a meat mallet to tenderize your round steak. Cover the round steak with plastic and beat the round steak to about a 1/2 inch thick. You can make this recipe in a Dutch oven, stock pot, ovenproof skillet, or casserole dish . Just cover it with aluminum foil if the vessel does not have an ovenproof lid before placing in the oven. Peel the carrots so they have that beautiful bright orange color. I like to use fire roasted tomatoes but diced tomatoes work well too. Dried oregano may be substituted for dried marjoram. I like marjoram because it is a little sweeter, less pungent, and overall more subtle. Store leftovers in an airtight container for up to 3 days. Reheat in the microwave at a reduced power. Freeze in a sturdy freezer container for up to 3 months. Defrost in the refrigerator overnight.

Steps:

• In a food processor combine all ingredients except the steaks; process until well blended.
• Using a fork prick holes on both sides of the steaks, then place in a shallow glass baking dish or container.
• Pour the marinade over steaks and turn to make certain that steaks are coated in the marinade.
• Cover and refrigerate for 6-24 hours (turning once or twice during marinating time).
• A couple of hours before ready to grill remove the steaks from the fridge and the marinade, place on plates and let come down to room temperature (discard the marinade).
• Grill steaks until desired doneness.

Steps:

• Place thawed steak in a casserole dish fit to size of steaks.
• Sprinkle desired amount of meat tenderizer on one side of each steak and then, using a fork, fork the meat tenderizer into the steak very thoroughly (you cannot overdo it, the more the better!) Flip each steak over and repeat step 2 on other side of steak.
• Combine last seven ingredients in a separate bowl and microwave for 2 minutes.
• Pour mixture over steaks (the heated mixture helps the sugar dissolve and the meat soak the marinade up better but is not required).
• Marinate desired time however the longer the better.
• Put the steak on the grill and cook it how you like it.
• (I usually save the marinade and baste in while cooking, this keeps it extra juicy) Enjoy!