How To make Baked Swiss Steak
2 Lb Round Steak
1 inch thick
Flour 1 Lg Onion
1 Green Bell Pepper
4 Stalks Celery
3 Lg Carrots
1 28 Oz. Can Tomatoes
1/3 C Catsup
1 8 Oz. Can Tomato Sauce
2 tsp Horseradish
1 tbsp Worcestershire Sauce
Salt And Pepper :
to taste
Roll meat in flour and brown in fat in skillet. Place in a large, deep baking dish. Cut onion, pepper, celery, and carrots in large pieces and add to the meat. Mix remaining ingredients and pour over the meat. Bake, covered, for 2 to 2
How To make Baked Swiss Steak's Videos
This CUBE STEAK is So Soft it Cuts Like Butter. You Don't Need a Knife. Tender Cube Steak Recipe
This southern cube steak recipe is very tender and easy to make. You will love the brown mushroom and onion gravy seasoned to perfection. I paired this with creamy mashed potatoes.
0:00- 0:10 Intro
0:11-0:54 Ingredients
0:55-5:59 Cooking Cube Steak
6:00- 6:48 Creamy Mashed Potatoes
6:49- 7:25 Cube Steak Cooking
7:26- 8:02 Plating and Outro
Note: adjust cooking time based on preference. You can bake them longer than in the video, but you will to add more water to ensure it doesn't dry out.
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Cook'in & Gabb'in with the Browns! Old fashion Swiss Pepper Steak Delicious!
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Imboden, Arkansas 72434
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recipe
2 pounds tenderized round steak cut in pieces
3 T. oil
1 cup flour
1 t. garlic powder
Salt
pepper
bell peppers about 2 cups
2 cups sliced onions
1 T. minced garlic
28 oz. crushed tomatoes
1 cup beef broth
4 oz. green chilis
4 oz. mushrooms
can add 1/4 cup soy sauce
1 t. oregano
1/2 t. basil
1 t. garlic powder
Salt pepper
1 1/2 t. paprika
1 t. parsley
325 oven 1 1/2 hours
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Crockpot 1937 Swiss Steak
Crockpot Swiss Steak
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Betty's Pounded Round Steak with Onion Mushroom Gravy
Betty demonstrates how to make Pounded Round Steak with Onion Mushroom Gravy. This is a hearty entrée for family or guests to enjoy.
Pounded Round Steak with Onion Mushroom Gravy
2 pounds round steak, cleaned of excess fat and cut into 12 equally-sized pieces
freshly-ground sea salt
1 ½ cups flour
1 cup peanut oil (You may use any type of vegetable oil.)
freshly-ground black peppercorns
3 tablespoons butter
1 chopped onion (about 1 ½ cups)
1 ½ cups chopped fresh portabella mushrooms
2 additional tablespoons butter
4 tablespoons flour
2 cups water
Place each piece of round steak on a cutting board and cover with a couple of thicknesses of plastic wrap. Pound with a meat mallet until about 3/8-inch thick and well-tenderized. Grind sea salt over both sides of the pounded steak. Place 1 ½ cups flour in a gallon-sized plastic bag. Place salted steak pieces in bag containing flour, and shake until steak is well-coated with flour, about 4 steak pieces at a time, until all pieces are coated. Heat 1 cup peanut oil in a large skillet over medium heat. When oil reaches 350 degrees (F), shake excess flour from steak pieces and place them into the hot oil in a single layer, if possible (but overlapping, if necessary). Grind fresh black peppercorns over steak in skillet. Shallow fry steak pieces until they are brown on the bottom and done halfway through. Use tongs to turn each piece. Grind fresh peppercorns over top again. Cook steak until bottom is brown, and fully cooked. Turn off heat and remove steak pieces to a platter that is lined with paper toweling. Tent the platter with aluminum foil, to keep steak pieces hot while they rest. To make the gravy, melt 3 tablespoons butter in a medium-sized saucepan over medium heat. Add 1 chopped onion and 1 ½ cups chopped fresh portabella mushrooms and sauté until onion is clear. Set aside. Pour off oil from skillet in which the steak pieces were cooked, leaving the crisp crumbs from the steak. Add 2 tablespoons butter to the skillet and set heat to medium. When butter is melted, add 4 tablespoons flour. Cook the butter and flour, along with the steak crumbs, stirring constantly, forming a roux, about 5 minutes. Add about 2 cups of water (start with less), and bring back to a boil, stirring constantly. Cook for about 5 minutes, or until gravy is of desired consistency. Add more water if gravy is too thick. Add more flour if gravy is too thin. Complete the gravy by adding sautéed onions and mushrooms, as desired. (I only added half of the amount of onions and mushrooms I had sautéed, saving the rest for serving alongside the steak and gravy.) Transfer fried steak pieces from paper toweling to a nice serving platter. Spoon Onion Mushroom Gravy over top of steak pieces. Serve immediately, with remaining sautéed onions and mushrooms at the side. This method of making round steak makes the steak very tender and tasty. I hope you enjoy it! --Betty :)
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Cube Steak With Homemade Gravy | Cast Iron Skillet & Oven Baked
Today I'm making Cube Steak by partially frying in my cast iron skillet just enough to brown the outside, and then finishing it up slow baking it in the oven. Watch & Enjoy!
#CubeSteak #HomemadeGravy #CastIronSkillet #OvenBaked #YourFoodShouldBeBeautifulToo
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INGREDIENTS I USED:
6 pieces of Cube Steak
Seasoning Salt
Onion Powder
Garlic Powder
1 Small-Medium Onion
Flour
Water
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