SWISS STEAK WITH MUSHROOMS AND RED WINE
Provided by Robert Farrar Capon
Categories dinner, main course
Time 2h20m
Yield Makes 4 generous servings
Number Of Ingredients 15
Steps:
- Rub the steak all over with the garlic clove. Using a tenderizing mallet, the back edge of a cleaver or the edge of a heavy plate, pound into both sides of the steak as much of the seasoned flour as it will hold.
- Heat the oil in a large skillet, brown the steak on both sides and remove to a suitable covered baking dish. Pre-heat oven to 300 degrees.
- Add onion to the skillet and cook, stirring often, until lightly browned. Add mushrooms and cook, stirring, until lightly browned. Add tomato puree, Cognac, wine, stock, thyme, savory, marjoram, bay leaf, salt and pepper, and bring to a boil. Pour mixture over steak, cover and bake 2 hours or until very tender.
- Carefully remove steak to a deep serving platter. Skim surface fat from the sauce in the baking dish, check seasonings and pour around steak. Pass any extra sauce at the table. Serve with mashed potatoes.
Nutrition Facts : @context http, Calories 355, UnsaturatedFat 14 grams, Carbohydrate 16 grams, Fat 18 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 4 grams, Sodium 804 milligrams, Sugar 6 grams
SWISS STEAK
For dinner tonight, try Alton Brown's Swiss Steak cutlets from Good Eats on Food Network, cooked in bacon drippings and smothered in an oniony beef gravy.
Provided by Alton Brown
Categories main-dish
Time 3h15m
Yield 4 to 6 servings
Number Of Ingredients 14
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.
MY MOTHER'S SWISS STEAK
My mother's recipe. Serve with potatoes, rice, or noodles.
Provided by nixxie
Categories Main Dish Recipes Beef Swiss Steak Recipes
Time 1h45m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 262.4 calories, Carbohydrate 7.2 g, Cholesterol 76.1 mg, Fat 12.2 g, Fiber 1 g, Protein 28.6 g, SaturatedFat 3.6 g, Sodium 548.6 mg, Sugar 2.1 g
SWISS STEAK IN WINE SAUCE
I got this recipe a few years back, and it has become one of my family's absolute favorites. This meal is great for Sunday dinners, as it takes a good 8 hours to cook, which gives you the most tender Swiss Steak you will ever eat. My husband, whom does not like anything "meat" tasting loves this one. The thing that makes it so different is the use of burgandy wine. Also, I have only made it with a crock pot, but I am sure that if you don't have one you could cook it in the oven at at low temp. for the 6 hours. I hope you all enjoy this as much as I do.
Provided by tiffanybjudd
Categories Meat
Time 8h30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Trim fat from steak; cut meat into 6 equal pirces. Coat with mixture of flour, salt, and 1/4 teaspoons pepper. Pound stak to 1/2 inch thickness using meat mallet. Brown meat in hot oil; drain. Place onion, carrot, and green pepper in crock pot. Place meat atop. Combine UNDRAINED tomatoes, Burgundy, garlic and sugar. Pour over meat. Cover and cook on low heat setting for 8 to 10 hours. Transfer meat and vegetables to serving platter. Reserve 1 1/2 cups of the cooking liquid for Wine Sauce.
- Wine Sauce:.
- Pour reserved liquid into saucepan. Blend 1/4 cup cold water slowly into 2 tablespoons all-purpose flour; stir into liquid. Cook and stir until thickened and bubbly. Season to taste.
- ****I usually double the ingredients to make the wine sauce (only because I have a family of 6) and it makes just enough to spoon over everybody's meal. You should get just about 3 cups of liquid when it is done cooking.
- Spoon some sauce over meat; pass remaining sauce.
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