Old Fashioned Swiss Steak Recipes

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:

• Cut steak into serving-size pieces. Combine flour, salt and 1/4 teaspoon pepper; sprinkle over steak and pound into both sides. In a skillet over medium heat, brown steak on both sides in oil. , Transfer to a greased 13-in. x 9-in. baking dish; top with onion and green pepper. Drizzle with soy sauce; sprinkle with garlic salt and remaining pepper. , Cover and bake at 325° for 1-1/2 hours or until meat is tender. Serve with noodles if desired.

Steps:

• Cut meat into 4 pieces. Pound steak lightly with a meat mallet.
• Mix together flour, salt, pepper and garlic powder. Coat meat with flour mixture.
• Heat oil in a large pan with a lid. Add meat and cook until well browned; remove from pan.
• Add mushrooms and onions to pan and sauté until golden. Return meat to pan and add tomatoes and broth. Cover pan and simmer gently until meat is very tender, about 1 hour. Serve over rice or mashed potatoes.

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:

• Cut steak into serving pieces.
• Combine flour, salt and pepper, and sprinkle on steak.
• Pound steak down on both sides, to about 1/4 inch thickness.
• Brown the steak with the bacon grease in a large skillet.
• Combine tomatoes (undrained), onion, green pepper and garlic powder.
• Pour over steak and bring to a slight boil.
• Turn the heat down and allow to simmer for 1 1/2 to 2 hours, occasionally stirring and adding water as necessary.

Steps:

• Cut steak into 2 pieces; sprinkle with salt and pepper. Coat in flour, using a mallet, pound flour into the meat. In large skillet, brown meat on both sides. Transfer to a shallow 1 quart baking dish coated with nonstick cooking spray.
• In same skillet, saute onion in drippings until tender. Stir in remaining ingredients. Pour over meat. Cover and bake at 350 degrees for 1 1/2 hours, or until tender.

Steps:

• Preheat the oven to 325 degrees F.
• Season the steaks with pepper.
• Place the flour* into a pie plate or shallow dish. Dust the pieces of meat on both sides in the flour mixture. Cover the meat with plastic wrap and pound out the steaks until they are thinner pieces. Then dredge the pounded slices through the flour on both sides once more and set aside.
• Add enough of the 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 and garlic. Saute for 1 to 2 minutes.
• Add the ketchup 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.