Does anyone have a good Swiss Steak recipe they are willing to share?!
2 tbls. flour
1/4 tsp salt
1/4 tsp. pepper
1 tbls. oil
1 can diced tomatoes with basil, garlic, and oregano, undrained
1 small onion, sliced and separated into rings
1/2 cup sliced celery
1/2 cup sliced carrots
cut meat into 4 serving pieces. Combine flour and seasonings. With the notched side of a meat mallet pound flour mixture into meat. Brown meat on both sides in hot oil. Drain off fat. Add tomatoes, onion, celery and carrots.Bring to a boil. Reduce heat and simmer covered for 1-1/4 hours or until meat is tender.
Answers: 1 pound boneless beef round steak(3/4 in. thick)
2 tbls. flour
1/4 tsp salt
1/4 tsp. pepper
1 tbls. oil
1 can diced tomatoes with basil, garlic, and oregano, undrained
1 small onion, sliced and separated into rings
1/2 cup sliced celery
1/2 cup sliced carrots
cut meat into 4 serving pieces. Combine flour and seasonings. With the notched side of a meat mallet pound flour mixture into meat. Brown meat on both sides in hot oil. Drain off fat. Add tomatoes, onion, celery and carrots.Bring to a boil. Reduce heat and simmer covered for 1-1/4 hours or until meat is tender.
try allrecipes.com i promise you will find a good one there.
Swiss steak recipe
Recipe ingredients:
* 1-1/2 lbs round steak, 3/4″ thick
* 2 tablespoons flour
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 1 medium onion, sliced
* 1 carrot, chopped
* 1 rib celery, chopped
* 1 can tomato sauce, 15 oz
Recipe method:
* Cut round steak into serving pieces. Season flour with salt and pepper.
* Dredge meat in seasoned flour. Put onions in the bottom of crockpot. Add meat.
* Top with carrots and celery and cover with tomato sauce.
* Cover. Cook on low 8-10 hours or high 3-5 hours.
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Deviled swiss steak recipe
Recipe ingredients:
* 3 pounds beef round steak
* 2 tablespoons cooking oil
* 2 teaspoons dry mustard
* 1, 4 ounce, can mushrooms, sliced
* 1 1/2 teaspoons salt
* 1 tablespoon Worcestershire sauce
* 1/4 teaspoon pepper
Recipe method:
* Cut round steak into serving size pieces.
* Combine dry mustard, salt and pepper.
* Sprinkle over round steak and pound on both sides with meat mallet.
* Brown steak quickly in oil in large frying pan.
* Pour off drippings.
* Drain liquid from mushrooms and add enough water to make 1/2 cup.
* Add liquid and Worcestershire sauce to steak.
* Cover tightly and cook slowly for 1 1/2 hours.
* Add mushrooms during last 5 minutes of cooking time.
* Remove steak to warm serving platter and top with mushrooms.
Swiss Steak
2 pounds beef bottom round, trimmed of excess fat
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3/4 cup all-purpose flour
1/4 cup vegetable oil or bacon drippings
1 large onion, thinly sliced
2 cloves garlic, minced
2 stalks celery, chopped
1 tablespoon tomato paste
1 (14.5-ounce) can diced tomatoes
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 tablespoon Worcestershire sauce
1 1/2 cups beef broth
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.
Serves 4-6