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How To make Classic Swiss Steak
1 Round steak
2 c Flour
1/4 tb Butter
4 oz Tomato sauce
1 Onion sliced
1 Green pepper sliced
Cut steak into serving portions. Combine flour, salt, and black pepper in medium-size bowl. Roll cut steaks in flour mixture, coating both sides. Melt shortening or butter in a hot skillet. Brown round steak on both sides, but do not cook. Add tomato sauce, onion, and green pepper. Cook low for 6 to 12 hours, or on high for up to 6 hours. Roy North Beach Maryland 02/27 06:33 pm From: BUNNY #261 @1419000
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Swiss Steak - How to make Swiss Steak - Swiss Steak Recipe
The Wolfe Pit makes a rich, savory and inexpensive Swiss Steak
Old Fashioned SWISS STEAK Recipe! Classic Recipe from 1927!
This old fashioned swiss steak recipe comes from the Frye’s Meat Guide which is from 1927. You can add whatever vegetables you want to this recipe and you can use whatever cut of beef you want. Make sure you go for a cut of meat that does well with long cooking times like chuck or round roast. Enjoy!
Swiss Steak
The steak should be cut at least 2 inches thick. Use ½ cup of flour or a slice of meat weighing 2 lbs and mix well with salt and pepper. Pound the flour thoroughly into the meat with a meat tenderizer. Heat ¼ cup of bacon fat in a large pot and brown the steaks well on both sides. Add all the meat to the pot then add a few slices of onions and half a green pepper that’s finely chopped. Add 2 cups boiling water or part strained tomatoe (I added a can of dices tomatoes and a can of water). Cover, and simmer for about 2 hours or until meat is tender. You could also put this in a casserole dish and cook it in the oven. The recipe states that swiss steak may be cooked without any liquid if preferred as it’s own moisture is sufficient. I added liquid to mine to be on the safe side. It also states that the onion may be omitted or other vegetables added.
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How To Make Swiss Steak
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Swiss Steak
Swiss steak is tender and delicious. Interestingly enough, the dish is not Swiss. The process used to tenderize it is referred to as swissing. This means that it is pounded in order to tenderize it. I love swiss steak served up with a side order of mashed potatoes with the juices from the steak spooned over them. Watch the video and give this delicious dish a try.
Filipino Recipes - Cook n' Share how to make Swiss steak
Music by: Kevin Macleod
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
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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