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How To make Garden Swiss Steak
Servings: 6
1/2 lb Beef round steak, cut 3/4
-inch thick. 1 tb All purpose flour
1/2 ts Salt
1 ds Pepper
1/4 Chopped onion
1 tb Cooking oil
1 c Water
1/2 ts Instant beef bouillon
-granules 6 Tiny whole carrots, or 2
-medium carrots, cut into -inch long pieces 1 sm Zucchini, sliced (1 cup)
1/4 ts Dried dillweed
1 sm Tomato, peeled, cored, and
-cut into wedges.
Cut meat into 2 serving size pieces. Combine flour, salt, and pepper; pound thoroughly into meat, using meat mallet. In 8 inch skillet brown meat and onion in hot oil. Remove from heat. Add water and beef bouillon granules. Return to heat and simmer, covered, for 35 minutes.
Add carrots; cover and simmer for 12 minutes. Add zucchini and dillweed; sprinkly with additional salt and pepper. Continue cooking about 5 minutes longer or till meat and vegetables are tender. Add tomato wedges to meat mixture and heat
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Another easy slow cooker dish for a busy day using our cube steak. No breading or frying required, which may sound odd when you see cube steak referenced but ,trust us, you will find this option to be so tender you can cut it with a fork. We recommend serving this dish over mashed potatoes. Enjoy!
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The steak accordion (I did something bad)
The steak accordion (I did something bad)
Maximizing the crust on a steak is always a priority. The most effective method I’ve found is to dry brine. Salt the steak several hours or ideally a day before cooking and place on a rack in the fridge - the salt will fully absorb leaving the exterior completely dry. With less moisture on the surface of the steak, the crust becomes stronger and more flavorful.
Another way to maximize the crust is to increase the surface area. It’s the same reason why I strongly prefer regular French fries to thick potato wedges. Fries have more surface area per volume, leading to more crunch and seasoning per bite.
This is what I was going for in this video. The surface area of the steak exposed to the grill is significantly higher, which means more seasoning and crust per bite. There is however a major drawback.
The accordion shape leads to a steak that has become “thinner” and thus cooks faster. This means less time on the grill. So despite the greater surface area, it has less time for the crust to develop. I found that dry brining and an extremely hot grill will help. Whether you consider it to be practical or not, it’s definitely a fun process to try!
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FILMED BY
Sophia Greb
MUSIC
Pavor [Hip Hop] - Instrumental - Cuarta Pared Studio
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#applewood #nystrip #steak #striploin #accordion #mediumrare #crispypotatoes #potatoes #grilling #foodart
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
Norma's Company Dinner - Swiss Steak, Mashed Potatoes, & More!
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Cornerstone TeleVision co-founder Norma Bixler is back in the kitchen, making her famous company dinner for Arlene! It includes Swiss Steak with tomato gravy, incredible make-ahead mashed potatoes, and a classic Waldorf Apple Salad. Plus, we get to see Russ Bixler at the end!
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Norma Bixler's Company Dinner - 1995 - At Home with Arlene Williams
Episode: AH9524