Swiss Steak - Blast From The Past
Come on in because Paula's cooking with a great piece of equipment today, a crock pot! She's gonna share one her mama's recipes for Swiss Steak which knock the tastebuds right out of your mouth!
Ingredients:
1 (14.5 oz) can (use can and add 1 can of water) diced tomatoes
2 cloves crushed garlic
1/3 cup vegetable oil
for dusting all purpose flour
to taste salt and pepper
1 teaspoon garlic powder
1 (approximately 1 1/2 pounds) (see Note) round steak
1 medium cut into strips onion
1 medium cut into strips bell pepper
Directions:
1.) Cut steak into serving-size pieces.
2.) Season, to taste, with garlic powder, salt and pepper.
3.) Dust meat with flour.
4.) In heavy skillet, brown both sides of meat in vegetable oil.
5.) Transfer to Dutch oven.
6.) Combine garlic, tomatoes, onion, bell pepper and 1 tomato-can measure of water.
7.) Pour over steak and simmer over low heat until meat is tender, about 1 1/2 hours, adding water if necessary to keep meat partially covered.
8.) Season, to taste, with additional salt and pepper.
9.) Hint: Cook this in a slow-cooker, according to manufacturers instructions, on low for a most fabulous dinner.
10.) Low heat on a slow cooker is about 200 °F and high heat on a slow cooker is about 300 °F.
Note: to ensure tenderness, it is necessary to have the butcher run the round steak through a cuber.
Enjoy!
Recipe can be found here
@ pauladeen.com
Delicious Swiss Steak Recipe | MOLCS Easy Recipes
Swiss Steak
325°
2 -2 1/2 lbs Top Round Steak
1/2 C Flour
1 tsp Salt
1/2 tsp Pepper
2 Tbsp Olive Oil
1 Medium Onion - sliced thin
3 - 4 Cloves Garlic - minced
2 Ribs Celery - chopped
1 tsp Thyme
1 tsp Oregano
1/4 tsp Pepper
1 tsp Paprika
1 Tbsp Worcestershire Sauce
28 oz Can of Whole or Crushed Tomatoes
1 C Beef or Chicken Broth
6 small Yukon Gold Potatoes - chunks
2 - 3 Carrots - peeled & sliced
Cut meat in large pieces or you can leave it whole.
Dredge meat in the flour, salt & pepper.
Drizzle oil in a dutch oven. Sear meat 2 - 3 minutes on each side, remove and set aside.
Add more oil if needed. Place onions in pot and cook until they start to brown and turn translucent, add celery & garlic. Add spices &
worcestershire sauce, stir. Add tomatoes and break apart if needed. Add meat back into pot along with the
broth, cover and place in the oven for 1 1/2 to 2 hours.
Remove from oven and add the potatoes & carrots. Cook an additional 30 - 45 minutes until the vegetables are
cooked through.
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Easy Swiss Steak
Swiss Steak is a perfect family dinner; it’s easy to make and can be cooked either in the oven or in the slow cooker. This dish has delicious tender beef in a rich tomato gravy and is perfect served over rice, noodles or mashed potatoes!
Print here:
Swiss Steak
This Easy Swiss Steak recipe is made with inexpensive beef, cooked down until tender in a flavorful tomato sauce. Made all in one pot, an impressive steak dinner doesn’t have to cost you so much money and effort!
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
PRINT RECIPE ---
INGREDIENTS
▢2 lbs bottom round roast Cut into 1/2 thick slices
▢1 tsp salt or to taste
▢1 tsp pepper or to taste
▢½ cup flour all-purpose
▢3 tbsp olive oil
▢1 onion sliced
▢4 cloves garlic minced
▢1 tbsp tomato paste
▢14.5 oz diced tomatoes 1 can
▢2 cups beef broth low sodium
▢2 tsp Italian seasoning
▢1 tbsp Worcestershire sauce
▢1 tbsp parsley freshly chopped
⭐️EQUIPMENT YOU'LL NEED - products used in video (AFFILIATE):
6 Quart Dutch Oven -
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Betty's Savory, Smothered Swiss Steak
Betty demonstrates how to make Smothered Swiss Steak. This is a hearty meal that is easy and inexpensive to make.
Savory, Smothered Swiss Steak
1 ½ pounds cubed steak (I used 8 steaks, as packaged at my grocery store.)
light amount of salt
ground black pepper, to taste
1 cup peanut oil
½ cup extra-virgin olive oil
1 cup flour in gallon-sized Ziploc bag
2 additional tablespoons extra-virgin olive oil
1 medium green pepper, chopped
1 small onion, chopped
14.5-ounce can diced tomatoes, undrained
4 tablespoons butter
¼ cup + 2 tablespoons cornstarch
6 cups beef broth
Season cube steaks with salt and black pepper, using a light amount of salt and a normal amount of pepper. Set aside. In a large oven-proof skillet place 1 cup peanut oil and ½ cup olive oil. Set aside. Heat 2 tablespoons olive oil in a medium-sized skillet. Add chopped green pepper and chopped onion. Saute green pepper and onion until softened. Add diced tomatoes to green pepper-onion mixture. Set aside. Melt butter in large pot or Dutch oven. Add ¼ cup + 2 tablespoons cornstarch. Stir and heat until thickened and beginning to brown. Add 6 cups beef broth and cook over medium heat until slightly thickened. Stir in sauteed green pepper-onion-tomato mixture. Keep this gravy mixture warm over low heat. Heat peanut-olive oil mixture in large oven-proof skillet over medium heat. Meanwhile, place seasoned cubed steak, two at a time in Ziploc bag that contains 1 cup flour. Shake the bag until steaks are well coated. Use tongs to place steaks in hot oil. Continue with the other steaks, until all steaks are in the hot oil. Brown the steaks on both sides; then, remove them from the hot oil and place them on paper toweling to drain. Pour off all oil from large skillet, leaving fond on the bottom. Pour about half of the gravy mixture into the skillet and stir to incorporate the fond into the gravy. (The rest of the gravy mixture may be used as needed in this recipe, or as an accompaniment at the table alongside the Smothered Swiss Steak.) Place browned steaks back into skillet, allowing steaks to be covered by the gravy mixture. Simmer over low heat on top of stove or bake in oven at 325 degrees (F) for about 20 minutes. Use tongs to transfer steaks from skillet to serving dish. Pour gravy over top of steaks, smothering them. (Use reserved sauce for additional coverage as desired.) Serve immediately while hot. These smothered Swiss steaks are great served with cornbread! I hope you enjoy this recipe! Love, Betty ♥
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Classic Swiss Steak
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