Swiss Steak With Egg Noodles Recipe 55

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:

• 1. Preheat oven to 300°F. 2. Pat dry the chunk of meat with paper towels - important as the salt and pepper won't stick to the meat if it is not dry and you won't be able to get a good sear on it. Be very generous with your salt and freshly ground black pepper. Make sure the meat is covered. Put your flour in a large bowl and roll the entire piece of meat in the flour to coat it. Take the meat out of the bowl, place it on your cutting board and LITERALLY pound the flour left in the bowl INTO the meat. Yes, it may sound strange but this is Swiss Steak! Good Swiss Steak is dependent on this rather large amount of flour cooking for hours and absorbing the fat from the meat as it renders itself in the oven for approximately 3 hours or so. 3. Place the oil and butter or bacon fat in a heated large Dutch oven or any baking pan you have with a cover that fits well. Put your sliced onions into the hot pot and slowly cook until caramelized, about 6-8 minutes. Salt and pepper the onions. During the last few minutes add the garlic. Cook another 2 minutes. Transfer onion mixture to bowl and set aside. 4. Using same pot, add a little more olive oil and place on high heat. When hot, lower the meat into the pot carefully to brown (don't splash yourself with the hot fat). Don't move the meat until you are sure the first side is brown and has developed a crust, about 8-10 minutes. With tongs, flip over the meat. Again lower meat gently and brown this side, another 6-8 minutes. You may have to regulate the heat turning it down a tad. You don't want to blacken the flour, just a deep golden brown. 5. Add the onions on top of the beef. Immediately deglaze with a cup of sherry around the perimeter of the pan so as not to "wash away" all the seasoning and maintain crust. Add 1 more cup of water around the perimeter, but do not cover the meat. The liquid should only come half way up to the top of the meat. And if there was any flour left in your first bowl, just throw it in. Add the tomato paste and a teaspoon (or to taste) of canned chipotle, again around the perimeter. Lastly add the tomato halves on top. 6. Place cover on the pot and put into oven. Slowly braise for at least 2- 3 hours, checking your liquid level and whether you can easily pierce the meat with a skewer. 7. Transfer to a heated platter spoon the remaining sauce from the pan over the meat. Garnish with chopped parsley and celery leaves. Serve immediately with seasoned egg noodles.

Steps:

• Heat oil in a Dutch oven over medium heat. Dredge steak strips in flour. Working in batches, place strips in hot oil. Fry until browned on both sides. Remove to a warm platter. When all meat is browned, return meat to Dutch oven, and stir in onions, mushrooms, salt, pepper, gravy mix, and stewed tomatoes. Bring to a boil, then simmer about 30 to 45 minutes.
• About 20 minutes before steak is finished, fill a large pot with water and bring to a boil. Add pasta, and cook until al dente, about 8 to 10 minutes; drain.
• Serve Swiss steak over noodles.

Steps:

• In a large bowl, beat egg.
• Stir in 1/3 cup of soup, bread crumbs salt and pepper.
• Add beef; mix gently.
• Shape into six oval patties.
• Brown in a skillet over medium heat for 3-4 minutes on each side.
• Remove and set aside; discard drippings.
• In the skillet, combine flour and water until smooth; add the ketchup, Worcestershire sauce, mustard and remaining soup; bring to a boil.
• Cook and stir for 2 minutes.
• Return patties to skillet.
• Cover and simmer for 15 minutes or until meat is no longer pink.
• Serve patties and gravy over noodles.
• Garnish with parsley if desired.
• Serves 6.
• To freeze, freeze the meat patties in the gravy.
• Don't freeze with the noodles, (cook the noodles fresh when serving).
• Use a plastic zipper freezer bag and squeeze out all the excess air before sealing.
• Or freeze in plastic containers, filled to within 1/2 inch of the top.
• To serve, defrost then reheat in the microwave until hot.

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:

• In a large skillet, saute carrots in 1 tablespoon oil until crisp-tender; remove and set aside. Cut meat into four pieces. Add meat and remaining oil to skillet; cook over medium-high heat until browned on both sides. Add tomatoes, tomato sauce, sugar and oregano; cover and simmer for 1 hour. , Add the onion, celery, mushrooms and carrots; cover and simmer for 45 minutes or until the meat and vegetables are tender. Thicken if desired. Serve with noodles.

Steps:

• Heat the oil in a skillet over medium heat. In a bowl, mix the flour, salt and pepper, and paprika. Dredge the steaks in the flour mixture, and place in the skillet. Brown steaks on both sides, and remove from heat.
• In a slow cooker, alternate layers of steak, green bell pepper, red bell pepper, onion, and tomatoes.
• Cover, and cook 6 to 8 hours on Low, until steaks are very tender.