Swiss Steak Recipe


* One 2 to 2.5 pound round or top round steak, about an inch thick
* A couple tablespoons of flour
* Salt and pepper
* 3 Tbsp grapeseed oil, or other high smoke point oil for browning (canola)
* 1 onion, roughly chopped
* 1 clove garlic, chopped
* 2 cups puréed tomatoes (canned or fresh)
* 2 teaspoons each of fresh thyme, sage, marjoram, or 1/2 teaspoon each of dried

Optional: Vegetables such as potatoes, carrots, or green beans

1 Rub flour into both sides of the steak. Sprinkle with salt and pepper. Heat a wide, shallow (3 inches), covered pan to medium high heat. Add 2 Tbsp of oil to coat the pan. Place the steak in the pan, and cook for approximately 10 minutes on each side, enough to brown the steak.

2 Remove the steak from the pan and set aside. Add onions and garlic to the pan and another tablespoon of oil. Cook the onions and garlic for 3-5 minutes, using a metal spatula to scrape up any steak drippings, mixing them in with the onions. Add half of the herbs to the onions. Return the steak to the pan, placing it on top of the onions. Crowd the onions around and on top of the steak. Sprinkle the rest of the herbs on top of the steak. Add the 2 cups of puréed tomatoes to the pan.

3 Cover the pan with a tight fitting lid. Use a high lid if available. A high lid will help circulate the steam and moisture from the cooking juices and keep the steak moist. Bring the steak in the tomato purée to a simmer and then lower the heat to the lowest heat possible to maintain a low simmer (we use the warm setting on our electric range).

4 Cook for 1 1/2 hours. While the steak is cooking, you may want to slightly pre-cook vegetables that you want to serve with the steak. For example, for this dish we steamed 4 small, peeled, quartered russet potatoes and 2 carrots, quartered lengthwise and cut into 2 inch segments, for 5-10 minutes. (You could use other vegetables, such as green beans, or no vegetables at all.) After 1 1/2 hours of cooking time for the steak, we uncovered the pan, turned the steak over, added the potatoes and carrots, covered the pan and cooked the steak and vegetables for another 30 minutes.

The reason that you might want to pre-cook the vegetables a bit first is that the steak is cooking at a very low heat. You'll have more control over how cooked the vegetables are if you pre-cook them a bit first.

5 The steak should be done after a total cooking time of 2 hours. To check it, you can poke it with a fork. The meat should be quite tender. To serve, remove the steak and slice it on a carving board. Alternatively, you could have started with individual steaks that were smaller. Spoon the sauce over the steak.Serves 4-6.

* 2 pounds boneless round steak, about 1-1/2 inch thick
* 1/2 cup all-purpose flour
* Salt and pepper to taste
* 4 tablespoons canola or other vegetable oil, divided
* 2 large onions, peeled, halved vertically, and cut into 1-inch slices
* 3 medium carrots, peeled and cut into about 1-1/2 inch pieces
* 1 medium green pepper, cut into 1-inch strips
* 2 large garlic cloves, minced
* 4 ounces button mushrooms, whole or halved if very large
* 2 cans (14.5 ounces each) whole tomatoes, broken apart, with juices

Trim excess fat from meat. Cut into serving sizes. Season the flour with salt and pepper. Dust both sides of the meat with the seasoned flour. Place on a cutting board and pound each side with a mallet until the flour is slightly absorbed into the meat.

Heat a 12-inch skillet or sauté pan over medium-high heat. Add 2 tablespoons of the oil and heat. Add the meat and sauté until well-browned, about 4 minutes per side. Remove the beef from the skillet and set aside.

In the same pan, heat the remaining 2 tablespoons of oil. Add the onions, carrots, and green peppers; sauté until onions begin to brown, about 5 minutes. Add the garlic and mushrooms; sauté another minute. Stir in the tomatoes, scraping up all the browned bits in the bottom of the pan, and season with more salt and pepper. Bring to a boil and add the beef. Reduce heat to low. Cover and simmer, stirring occasionally, until meat is very tender, 1-1/2 to 2 hours. Remove the lid and simmer until the liquid has thickened. Serve with mashed potatoes, buttered noodles or rice.

Flour and brown your steak in oil.
Add 2 cans of stewed tomatoes and one can of tomato sauce and a little water, cover and allow to simmer 2 hours until tender. Add water to the pan as necessary to keep from boiling dry.
Salt and pepper to taste. Could also add some garlic powder or salt if you like.

A little oil in a hot pan cook for around 3 minutes on each side, put on a plate with a bag of chips and a pepsi and whala dinner is served. A can of baked beans is a nice compliment to it.

just put the steak with swiss cheese & cook it , there you have swiss steak "

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