How To make Oven Swiss Steak
8 bacon strips
2 pounds round steak (3/4 inch thick)
2 cups sliced fresh mushrooms
1 can (14-1/2 oz) diced tomatoes -- undrained
1/2 cup chopped onion
2 teaspoons dried tarragon
2 tablespoons water
1 cup whipping cream
In a large ovenproof skillet, cook bacon until crisp. Remove, crumble and set aside. Discard all but 1/4 cup drippings. Trim beef; cut into serving-size pieces. Brown on both sides in drippings. Top meat with mushrooms, tomatoes and onion. Sprinkle with tarragon and bacon. Cover and bake at 325 for 1-1/4 to 1-3/4 hours or until meat is tender, basting twice. Remove meat to a serving platter; keep warm. Combine cornstarch and water; add to skillet and bring to a boil. Cook and stir for 2 minutes. Reduce heat; stir in cream. Simmer, uncovered, for 3-4 minutes or until sauce thickens. Serve over meat.
How To make Oven Swiss Steak's Videos
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!
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Swiss Steak in the Oven
If your ideal dinner includes tender beef cooked in a flavorful tomato-based sauce, you're going to love this swiss steak in the oven recipe.
Make this easy recipe today:
Swiss Steak Dinner and a Snow Storm
Our main meal for this cold, snowy day, plus leftovers to freeze for future meals. Thank you for watching. The ingredients I used are listed below:
Braised Swiss Steak
Ingredients for 4 generous or 8 modest servings
For the steaks:
2 lbs cubed steak
garlic powder
salt
pepper
flour for dredging
Vegetable or canola oil for browning the steaks
For the braising mixture:
1 3/4 cups beef stock
1/4 cup Worcestershire sauce
1 generous tablespoon flour for thickening
1 large green bell pepper, sliced
1 medium onion, roughly chopped
2-3 celery ribs, thinly sliced
1 (14.5) ounce can diced tomatoes and all of the juices
Cook'in & Gabb'in with the Browns! Old fashion Swiss Pepper Steak Delicious!
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Lori Brown
po box 1183
Imboden, Arkansas 72434
cookbook Blessed Table
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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
Sally hats
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Calling all comfort foods fans… You’ve got to try this Swiss Steak with tomato and onion gravy!
If you are looking for a meal that is hearty, delicious and easy to make, this swiss steak is a perfect choice. And if you are afraid to mess up the gravy, don’t be. Through the cooking process the gravy magically makes itself. Try this homemade swiss steak recipe out and let me know what you think.
Swiss Steak Ingredients
0:16 5 tbsp Bacon Grease (substitute with vegetable oil if needed) Use more if needed
0:27 1.5 lb or 700g Cube Steak
1:01 1 tbsp Bacon Grease
1:06 1 Onion or 235g Quartered and Sliced
1:15 2 Garlic Cloves Minced
1:25 1 tsp Flour
1:38 3/4 cup or 188ml Beef Broth
1:53 28oz Can of Whole Peeled Tomatoes
2:04 1 tbsp or 15ml Worcestershire Sauce
2:10 1 tsp Paprika
2:21 Dash of Salt
2:24 1/2 tsp Pepper
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Equipment Used (Amazon Affiliate Links)
- Duxtop Portable Induction Cooktop (cooktop) -
- John Boos Maple Top Work Table -
- Le Creuset Round Wide Dutch Oven -
- Cutting board -
- Olive Wood Curved Spatula -
- Wood Spoon Rest-
- Pyrex Measuring Cup Set -
- Maredash Mini Bowls 4 Inch Glass Bowls for Kitchen Prep -
- Dexas Mini Silicone Oven Mitt -
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This Swiss Steak is FLAVOR BOMB of Goodness
This delicious, easy-to-make Swiss steak recipe with slow-braised beef in tomatoes and vegetables is the ultimate comfort food. You will be blown away by the simplicity of this dish and the amazing flavors it has.
Ingredients for this recipe:
• 2-pound top round steak
• 1 cup all-purpose flour
• 3 tablespoons olive oil
• 2 peeled thickly sliced yellow onions
• 5 thickly sliced ribs of celery
• 1 large peeled cut in half thickly sliced carrot
• 4 finely minced garlic cloves
• 1 ½ cups beef stock
• 28-ounce can of whole peeled tomatoes, no juice
• 1 tablespoon Worcestershire sauce
• coarse salt and fresh cracked pepper to taste
Serves 4
Prep time: 25 minutes
Cook time: 2 hours
Procedures:
1. Start by cutting the steak into 4 individual pieces that are roughly 8 ounces each. If you want smaller pieces of steak, cut each 8-ounce piece in half again so that there are 8 4-ounce pieces.
2. Next, using a swissing tool, pierce the meat on all sides. You can also use a fork to do this.
3. Place the swissed steaks into a plastic zip bag and pound using a mallet until it is about ¼” to ½” thick.
4. Set the steak on a sheet tray lined with parchment paper and generously season on both sides with salt and pepper.
5. In the meantime, prepare the onions, celery, carrots, and garlic.
6. In a wide shallow bowl or a 9” cake tin, mix together the flour and salt.
7. Dredge the steak on both sides in the flour and place it back on the sheet tray with parchment paper.
8. Next, heat the oil in a large 6-quart rondeau or sauce pot over high heat until it begins to smoke lightly.
9. Add in the steak, turn the heat down to medium, and sear for 3 to 4 minutes per side or until well browned on both sides. You may need to do this in batches.
10. Set the steak to the side on a plate, and then add the onions to the pot and lightly caramelize over low heat for 25 to 30 minutes while occasionally stirring.
11. Once browned, add in the celery and carrots and sauté for medium heat for 3 to 4 minutes or until they begin to lightly brown.
12. Stir in the garlic and cook for 30 to 45 seconds or until fragrant. Season with vegetables with salt.
13. Deglaze with beef stock and add in the hand-crushed whole peeled tomatoes.
14. Season with Worcestershire sauce, salt, and pepper.
15. Add back in the steak, cover the pot, and cook over low heat for 2 to 2 hours and 15 minutes or until the steak is fork tender.
16. Garnish with optional finely minced parsley and serve.