How To make Swift Swiss Steak
2 tablespoons flour, all-purpose
1/2 teaspoon onion salt
1/2 teaspoon pepper
6 beef cubed steaks (about 1-1/2 lb)
4 teaspoons cooking oil
1 can (14 oz) Italian-style stewed tomatoes
1 can (8 oz) tomato sauce
1/2 teaspoon dried savory or margoram
crushed
1 medium green pepper (sweet) :
cut into strips
margoram (optional) 4 1/2 cups hot cooked noodles
In a shallow dish stir together flour, onion salt, and pepper. Dip steaks into flour mixture, coating both sides. In a large skillet brown meat, half at a t ime, in hot oil. Drain off fat.
Add undrained tomatoes, tomato sauce, and savory or marjoram to skillet. Bring to boiling; reduce heat. Cover and simmer for 25 minutes, stirring occasionall y. Add green pepper; cover and simmer for 5 to 7 minutes more or till meat and green pepper are tender.
Transfer meat to a serving platter, reserving juices. Keep warm. Skim fat fro m juices; pour juices over meat. If desired, garnish with fresh marjoram. Ser ve meat with noodles.
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Homemade Country Fried Steak Recipe
Country fried steak should be crispy on the outside and juicy on the inside. Classic white gravy is the perfect topping. Chef Michael shows you how to make the perfect country fried steaks, beginning with a buttermilk bath and ending with fork-tender steak with lots of crispy bits.
Get the full recipe for Country Fried Steak with White Gravy:
INGREDIENTS:
• 4 (6-ounce) Certified Angus Beef ® cube steaks
• 1 1/2 cups buttermilk
• 2 eggs
• 3 teaspoons kosher salt, divided
• 1 1/2 teaspoons black pepper, divided
• 2 cups flour
• 1 teaspoon onion powder
• 2 cups peanut or canola oil for frying
• 2 tablespoons reserved cooking oil
• 1 1/2 cups whole milk
Learn more about the Cubed Steak here:
Common names: swiss steak, chicken fried steak, country fried steak, milanesa, minute steak, salisbury steak
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Swiss Steak
A taste from our childhood!!
Swiss Steak:
2 lbs round steak or cubed steak
3/4 cup flour
2 teaspoons salt
2 teaspoons pepper
1 teaspoon seasoned salt
1/4-1/2 cup vegetable oil
1 large onion thinly sliced
1 green bell pepper diced
2 stalks celery finely diced
2 cloves garlic minced
28 ounce can of tomato sauce
1 tablespoon tomato paste
1&1/2 cups beef broth
1 tablespoon ketchup
1/2 teaspoon oregano
1 teaspoon paprika
1 tablespoon Worcestershire sauce
If using round steak, tenderize both sides and season with salt, pepper and seasoned salt.
On a plate add your flour and season it with salt pepper and seasoned salt
Cut your steak into strips and dredge in the flour.
Cook steak strips in heated oil, turning to cook all sides. They don’t have to be fully cooked through as they will finish in the oven. You are just going for color and flavor here.
Once all steak is cooked, add a little more oil to your pan if needed. Add I. Your onions, celery and bell pepper and cook to soften them and get a little color on them.
Add your garlic and cook for another minute. Then add your tomato paste and cook another minute.
Then add your tomato sauce, ketchup, paprika, oregano and beef broth and mix well.
In a large oven proof pot (with lid) place steak in and then pour over the sauce.
Bake in oven @ 350° for 1&1/2 - 2 hours. Stirring gently after 45 minutes and taste for seasoning to see if you need to adjust.
Serve over mashed potatoes or buttered noodles.
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