Do you have a recipe for swiss steak?!
2 pounds round or chuck
1/2 cup flour
2 teaspoon salt
1 can canned tomatoes
1/2 teaspoon pepper
3 tablespoons oil
1 small onion
Steak should be cut into 1 1/2 to 2 inch thickness at the market. Mix four, salt and pepper; thoroughly pound into steak. Brown meat and onion in hot fat; add tomatoes. Cover and cook over low heat or bake in moderate (350 degree) oven until tender (about 1 1/2 hours.)
nfd?
Answers: Swiss Steak
2 pounds round or chuck
1/2 cup flour
2 teaspoon salt
1 can canned tomatoes
1/2 teaspoon pepper
3 tablespoons oil
1 small onion
Steak should be cut into 1 1/2 to 2 inch thickness at the market. Mix four, salt and pepper; thoroughly pound into steak. Brown meat and onion in hot fat; add tomatoes. Cover and cook over low heat or bake in moderate (350 degree) oven until tender (about 1 1/2 hours.)
nfd?
go to recipe.com
QUICK AND EASY SWISS STEAK
4 med. sized cubed steaks
1 onion, sliced
1 can cream of onion soup
1 can beefy mushroom soup
2 tbsp. shortening
1 can water
Brown cubed steaks in shortening. Place in baking dish. Cover with sliced onions. Mix together onion and mushroom soups and water. Pour over onions and steaks. Bake in 325 degree oven for 45 minutes or until onions are cooked
3 lbs. round or Swiss steak
1/2 c. flour
2 tsp. salt
1 tsp. pepper
6 tbsp. oil or shortening
1 lb. fresh tomatoes, peeled and chopped
2 lg. onions, sliced
2 green peppers, sliced
2 ribs celery, sliced
Cut meat into serving pieces; trim off excess fat. Combine flour, salt and pepper. Pound flour into both sides of meat with edge of saucer or meat mallet. Heat oil in skillet. Add meat and brown slowly on both sides. Add chopped tomatoes, onions, green peppers and celery. Heat until liquid is boiling, then reduce heat to simmer. Cover and simmer 1 to 1 1/2 hours or until meat is tender. Freeze portions you intend to use later in small casseroles or single serving boilable bags. Note: Cook enough rice to accompany Swiss steak and freeze in suitable portions for reheating.
******** SWISS STEAK
4 strips of bacon
2 tsp. butter
1/2 lb. fresh sliced mushrooms
1 1/2 lb. pre made hamburger patties/ cubed steak/venison steak
1/2 tsp. celery salt
1/2 tsp. garlic salt
1/8 tsp. pepper
1/2 c. flour
2 (15 oz.) cans tomato sauce
1 (10 3/4 oz.) can cream mushroom soup
1 tsp. Worcestershire sauce
1/2 c. water
1 med. sliced onion
1 med. pepper, cut into 1 inch pieces
Fry bacon strips until crisp. Remove from pan and crumble, set aside, save grease. In separate pan melt 2 teaspoons butter and saute sliced mushroom until tender (do not brown), set aside.
Remove all fat from venison and cut into 4 pieces. Sprinkle celery, salt, garlic salt and pepper on both sides of meat, roll in flour. Brown both sides in bacon grease (while browning, prepare sauce).
In 3 quart saucepan. Add tomato sauce, mushroom soup, Worcestershire sauce and water. Stir well. (More water may be added for a thinner sauce).
Add browned steak, crumbled bacon, mushrooms, sliced onions and green pepper. Simmer about 2 hours or until tender.
Serve on bed of steamed rice.
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