Swiss Steak Recipe Tutorial S2 Ep200
This Swiss Steak Recipe is a beefy tangy robust delicious way to prepare beef steak. In this how to make Swiss Steak video you'll find out this is easier than you might think. Try this recipe and you will have something special to add to your recipe list.
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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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Crockpot 1937 Swiss Steak
Crockpot Swiss Steak
Today's Recipe
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Slow Cooker TENDER SWISS STEAK in the Crockpot DINNER IDEAS
Slow Cooker TENDER SWISS STEAK in the Crockpot DINNER IDEA
Today's Recipe:
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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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Grandma's Recipe for: SWISS STEAK!
Grandma made the best steak ever! And we're showing you her tips and secrets so you can make it at home, too! Fork tender and a sauce that is classic and so delicious!
Serve With:
Grandma's Mashed Potatoes:
Homemade Dinner Rolls:
INGREDIENTS:
2 lbs bottom round steak
1 cup all-purpose flour
Salt and pepper
2 tbsp bacon grease, or vegetable oil
1 cup onion, chopped
1 cup carrots, chopped
1 cup celery, chopped
2 cloves garlic, minced
2 tbsp tomato paste
1 28 oz can whole tomatoes, drained
1 tsp dried thyme
1 tsp dried oregano
1 tbsp Worcestershire sauce
2 bay leaves
2 tbsp fresh parsley, for garnisH
FULL RECIPE:
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