Spiced Up Swiss Steak Recipes

Steps:

• In a bowl or shallow dish, combine the flour, mustard, salt and pepper. Add steaks and turn to coat. In a large nonstick skillet, brown steaks on both sides in butter. Transfer to a 5-qt. slow cooker. Top with onion. , In a bowl, combine the tomatoes, Worcestershire sauce and brown sugar; pour over meat and onion. Cover and cook on low until beef is tender, 6-8 hours.

Steps:

• Preheat oven to 325°. In a large shallow dish, combine flour, salt and pepper. Pound steak with a mallet to tenderize. Add meat, a few pieces at a time, and toss to coat., In an ovenproof Dutch oven, brown steak in oil on both sides. Arrange onion slices between layers of meat. Add water and Worcestershire sauce. , Cover and bake 2 to 2-1/2 hours or until meat is very tender. Remove to a serving platter and keep warm. , In a small bowl, combine flour, salt, pepper and broth until smooth; stir into pan juices. Bring to a boil over medium heat; cook and stir 2 minutes or until thickened. Serve steak and gravy with noodles or mashed potatoes, if desired. Freeze option: Freeze cooled beef mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little broth or water if necessary.

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 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:

• Season the round steak with the sea salt.
• cut the steak into palm size pieces.
• coat the steak pieces in the flour generously.
• In a skillet pour the canola oil and set on medium heat.
• When the oil is hot add the steak and cook until browned.
• remove the steak and set in a 9 x 13 inch casserole dish.
• top the steak with the onion rings.
• and pour the V8 juice over the meat.
• arrange the drained potatoes around the meat
• evenly arrange the drained green beans through out the casserole dish.
• combine the water and cornstarch until smooth and pour around the casserole dish. this will make the gravy thicker.
• sprinkle the lime pepper on top of the vegetables to season.
• cover with foil
• bake in a preheated 350 degree oven for 90 min then uncover bake for 30 min more to brown.

Steps:

• Preheat oven to 350 degrees. Heat the vegetable oil in a large skillet over med. high heat.
• Mix together the flour, salt & pepper and garlic powder on a plate. Press the cube steaks in the flour making sure they are fully coated. Fry just until well browned on both sides.
• While the meat is browning, mix the gravy & salsa together in an 8 x 8 baking pan. If you're worried about the spiciness or want more, feel free to adjust the salsa. I wouldn't go much less than 2 parts gravy to one part salsa or more than a 1 to 1 ratio for flavor sake. Place the browned cube steaks in the pan & push down into the gravy so it mostly covers them. Also, I like to scrape up those bits from the frying pan to add to the gravy.
• Cover tightly with foil and bake 45 min. If making more than 4, add a few more minutes to the bake time for each additional steak. I usually have to double the recipe and bake for 1 hr. in a 9 x 13 pan.
• We like to serve this with mashed potatoes because the gravy is just sooo good on them.

Steps:

• In a large nonstick skillet, brown cube steaks on both sides in oil over medium-high heat; remove and set aside. In the same skillet, saute the onion, celery and garlic for 3-4 minutes or until tender. Add the tomatoes, tomato sauce and bouillon. Return steaks to the pan. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 to 1-3/4 hours or until meat is tender. , Combine cornstarch and water until smooth; stir into tomato mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.