Swiss Steak With Tomato Gravy Recipes

Steps:

• 1. To prepare steaks: In small container combine flour, garlic powder, black pepper and season salt. Dredge cube steaks in flour mixture and place on raised baking rack in fridge for an hour or two.
• 2. In the meantime slice onion and peppers into julienne strips. Line bottom of casserole dish with 1/2 of onion strips set aside.
• 3. Remove cube steaks from fridge, heat large skillet with 1T canola oil and brown the steaks on both sides. Place steaks on bed of onions. Be careful not to burn.
• 4. When steaks are all removed from skillet add remaining onion, and peppers to the skillet. Add 1 T. canola oil and saute until tender.
• 5. Create the gravy: Sprinkle 2T all purpose flour onto vegetables and cook for 1 to 2 minutes to remove raw flour taste. Deglaze the pan by adding wine and liquid from stewed tomatoes, mix well and let cook for another minute, add garlic, worcestershire, then slowly add water to create a thickened gravy like sauce. You may have to add a bit more or you may not use all of the water.
• 6. Break up the tomatoes and place over the cube steaks then pour the gravy over the cube steaks and cover your casserole dish with foil. Bake @ 350 degrees for 1 1/2 hours. 2 hours makes tough cuts more tender.

Steps:

• 1. Pre-heat oil and butter in heavy skillet on medium to med-high heat. While heating, slice an onion and cut mushrooms into quarters.
• 2. Slightly pound the cube steaks. One pound of cube steak should equal 4 portions of the beef. If not, cut the steaks to make 4 servings. Salt and pepper to taste.
• 3. Mix together the flour, Panko, and seasonings (NOTE: instead of Season All seasoning, we use Bucks Multi-Purpose Seasoning, which is a great seasoning for many foods).
• 4. Dredge the cube steaks in the flour mixture and place in the heated skillet. Cook approximately 3 minutes on each side then remove from the skillet.
• 5. Add onions and mushrooms to the skillet. Saute for approximately 4 to 5 minutes until onions are translucent.
• 6. Add 2 tbsp of flour to the pan and stir until incorporated into the onions and mushrooms. Add the wine and stir to incorporate pan drippings. Then add the water, package of dry onion soup mix, Worcestershire sauce, and 2 tbsp tomato paste.
• 7. Return the cooked cube steaks to the gravy mixture. Place lid on pan and cook on low heat for 10 to 15 minutes until desired doneness. Serve over rice or with mashed potatoes and a vegetable of choice.

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:

• Trim fat from meat. Cut meat into 6 serving-size pieces. Sprinkle meat on both sides with flour. With a meat mallet, pound flour into meat. Spray a 12-inch skillet with nonstick spray coating; brown meat over medium heat on both sides. Meanwhile, shop sweet pepper (you should have 1 cup). Add sweet pepper, beef broth, onions, parsnips, undrained tomatoes, basil, seasoning blend, garlic and black pepper. Bring mixture to boiling; reduce heat. Simmer, covered, for 75 minutes or until meat and vegetables are tender.
• Transfer meat and vegetables to a serving platter; skim all fat from pan drippings. In a small bowl, which together cornstarch and 1 tablespoon water; add to pan drippings. Cook and stir until thickened and bubbly; cook and stir for 2 minutes. Stir in parsley. Pour sauce over mean and vegetables.

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.