Traditional Swiss Steak Recipes

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:

• 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:

• 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:

• 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.

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.

Steps:

• Preheat oven to 325°F.
• Grease interior of covered roasting pan or Dutch oven.
• Cut round steak into serving size pieces (approximately 4 inch squares).
• Sprinkle both sides of steak pieces with Aldolph's tenderizer.
• Place flour into plastic zip lock bag and place on a chopping block (or if you don't mind the flour mess clean-up, just place half the flour on a sheet of waxed paper that's on top of a chopping block).
• Place 4 or 5 pieces of steak into the bag of flour, turning over several times to coat, then using the edge of a dinner plate, pound the flour into the meat.
• Do this to both sides several times.
• Remove the "pounded and floured" meat, and continue with remaining pieces.
• Heat heavy skillet until droplet of water rolls when dropped into hot skillet.
• Now add the Crisco; when Crisco is melted, add the butter.
• Quickly fry steak pieces, in batches, until browned good on both sides.
• Remove to plate until all steak has been browned.
• Lower heat, add onions and green peppers, about 1/4 tsp black pepper with 1/4 teaspoon salt, and scant 1/4 teaspoon garlic powder.
• Remember NOT to salt the steak if you've used Aldolph's tenderizer, but you do need to salt the onions and green pepper.
• Cook the peppers and onions until lightly browned on edges.
• Do not let burn!
• Pour in the canned whole tomatoes and tomato sauce.
• Break up tomatoes a bit with a spoon, leaving some in rather large pieces.
• When this comes to a boil, remove from heat.
• Pour tomato, green pepper, onion mixture into bottom of the greased roasting pan.
• Place fried steak over the top.
• Cover and bake 1 3/4 hours.
• Check liquid about half way through baking time, add 1/4-1/2 cup water if necessary to keep sauce from drying out.
• You want to maintain a gravy.
• Serve in large "Country Style Bowl" with side dish of buttered and creamed mashed potatoes.
• My family enjoys mayo cole slaw as the side dish with the Swiss Steak.
• AND lots of bread and butter to dunk into the "gravy".

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 beef into 6 serving pieces. In small bowl, mix flour, mustard and salt. Sprinkle half of the flour mixture over 1 side of beef; pound in with meat mallet. Turn beef; pound in remaining flour mixture.
• In 10-inch skillet, heat oil over medium heat. Cook beef in oil about 15 minutes, turning once, until brown.
• Add tomatoes and garlic to skillet, breaking up tomatoes with a fork. Heat to boiling; reduce heat. Cover and simmer about 1 hour 15 minutes, spooning sauce occasionally over beef, until beef is tender.
• Add water, onion and bell pepper to skillet. Heat to boiling; reduce heat. Cover and simmer 5 to 8 minutes or until vegetables are tender.

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:

• Cut steak into serving-size pieces. In a large resealable plastic bag, combine the flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat. , In a large skillet, brown steak in oil. Drain and place in a 2-1/2-qt. casserole. Top with the celery, onion and mushrooms. Combine the water, garlic and steak sauce; pour over vegetables, , Cover and bake at 350° for 1-1/2 hours or until the meat is tender.

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.