How To make Plain Swiss Steak
Servings: 4
1 lb Round, shoulder, or chuck
-steak Cut 1-inch thick 1 ts Salt
1 c Boiling water
1/3 c Cooking fat
Flour
Rub meat with salt. Pound all the flour possible into the steak. Sear in hot fat. Add water. Cover. Simmer slowly until meat is tender. If desired, 1 cup tomatoes may be substituted for the water, or 1/2 cup water may be used with the browned steak, and 1 cup sour cream added 30 minutes before the cooking is completed. 4 servings.
The Household Searchlight
How To make Plain Swiss Steak's Videos
Salisbury Steak Recipe | Easy One Pan Meal!
One Pan Meals are the best! Gather a pound of ground beef, onion, garlic, and panko, Worcestershire sauce and some spices. Make ground beef patties and cook in a rich mushroom gravy. This classic Salisbury Steak meal is delicious, and this recipe makes it easy and economical.
Recipe directions:
INGREDIENTS:
1 pound Certified Angus Beef ® ground beef
1 egg, beaten
1/2 cup plain panko bread crumbs
1/4 cup milk
1/2 onion, finely grated
1/2 onion, diced
1 teaspoon granulated garlic
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 1/2 cups low-sodium beef broth
1 tablespoon cornstarch
2 teaspoons Worcestershire Sauce
3 teaspoons canola oil, divided
8 ounces sliced mushrooms
1 tablespoon tomato paste
Learn more about Ground Beef here:
--------------------
Connect with us!
--------------------
Buy the best Angus beef:
Get our email newsletter:
Shop our online brand store:
Join our loyalty program:
Download our Roast Perfect app:
Spanish website:
Japanese website:
The Most Popular French Steak of All-Time | Chef Jean-Pierre
Hello There Friends! In celebration of Bastille Day, I wanted to make with you what is undoubtedly the most popular french Steak of all-time. Steak Au Poivre! Not only is it the most popular French Steak ever, but it is my Favorite Steak! So come and celebrate Bastille Day with me and make some Steak Au Poivre for your family! Let me know what you think in the comments below.
RECIPE LINK:
------------------------------------------------
VIDEOS LINKS:
Original Steak Au Poivre:
Clarified Butter:
Ghee:
Perfect Steak:
Traditional Beef Stock:
Boxed To Delicious Beef Stock:
------------------------------------------------
PRODUCTS USED BY CHEF:
❤️ Demeyere Stainless Steel Fry Pan:
❤️ Demeyere Reduction Saucier Pan:
❤️ Woll Non-Stick Fry Pan:
❤️ Instant read Thermometer:
❤️ Silicone Spatulas Set of 3:
❤️ Silicone Baking Mat:
❤️ Laser Thermometer:
❤️ Scrapper / Chopper:
❤️ Signed copy Chef Jean-Pierre's Cookbook:
------------------------------------------------
✴️CHICKEN RECIPES:
✴️PORK RECIPES:
✴️LAMB RECIPES:
✴️SEAFOOD RECIPES:
✴️BREAKFAST RECIPES:
✴️VEGETERIAN RECIPES:
✴️DESSERT RECIPES:
✴️APPETIZER RECIPES:
✴️ONYO RECIPES:
✴️PASTA RECIPES:
✴️SOUP RECIPES:
✴️SAUCE RECIPES:
------------------------------------------------
CHECK OUT OUR AMAZON STORE:
------------------------------------------------
OUR CHANNEL:
------------------------------------------------
CHEF'S WEBSITE:
------------------------------------------------
CHEF'S ONLINE STORE:
Braised Swiss Steak with red roasted potatoes and steamed broccoli
This is a homemade delicious low-calories dish.
Cookin' Cheap Steak and Veggies
I recorded these episodes from WYBE in Philadelphia in the late 90s. I have about 38 episodes that I will be uploading. Most of the episodes I have are from the Laban Johnson era and some feature the Cook Sisters. All rights to copy write holders. Posted for historical purposes only.
Cooking Swiss Steak at The Chicken Coop
This is one of the things my mama used to cook and I learned to cook it at a very young age.
So Delicious Swiss Steak
This was a family staple and a hearty meal. It brings back so many memories.
Swiss Steak
½ lb round or flank steak
¼ c flour
1 t salt
1/8 t black pepper
3 T fat
1 large onion sliced
½ green pepper sliced
1 celery stalk diced
1 clove garlic minced
2 c stewed tomatoes
Mix flour, salt and pepper. Using meat mallet, pound flour into meat to tenderize. Melt fat in pan or pot. Add meat pieces a few at a time until browned on both sides. Add remaining ingredients and bring to a boil then lower temp and simmer for at least 1 ½ hours or until meat is fork tender. (Optional-remove meat and add corn starch mixed in broth to make a thicker gravy)