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How To make Parsley Potato Topped Oven Swiss Steak
1 lb Boneless beef round steak,
- cut into 6 pieces 2 ea Carrots, sliced (1 cup)
1 lg Onion, thinly sliced
12 oz Jar home-style beef gravy
14 1/2 oz Can diced peeled tomatoes,
- undrained 1/4 t Dried thyme leaves
1/4 t Pepper
1 1/2 c Water
3 T Margarine or butter
2 1/4 c Mashed potatoes
3/4 c Milk
3 T Finely chopped fresh parsley
1/4 t Salt
1/4 t Dried thyme leaves
1 ea Egg, beaten
Paprika
1. Heat oven to 325 degrees. Arrange beef in ungreased 12x8-inch
(2-quart) baking dish. Top with carrots and onions.
2. In medium bowl, combine gravy, tomatoes, 1/4 teaspoon thyme and
pepper; mix well. Spoon over beef and vegetables. Cover with foil. Bake at 325 degrees for 2 hours.
3. In medium saucepan, bring water and margarine to a boil. Remove
from heat. Stir in potato flakes, milk, parsley, salt and 1/4 teaspoon thyme. Add egg; mix well.
4. Uncover baking dish; spoon or pipe potato mixture over hot mixture.
Sprinkle with paprika. Bake, uncovered, an additional 30 to 35 minutes or until potatoes are set and light golden brown.
Nutrition Information Per Serving: 350 Calories, 13 g Fat, 710 mg Sodium
How To make Parsley Potato Topped Oven Swiss Steak's Videos
Today We're Making The Perfect Crispy Roasted Potatoes
The Perfect Crispy Roasted Potatoes ???????? Ramadan Series: Episode 6:)
Recipe:
*I’m using a whole bag of potatoes, if you’re using less - lower the amount of each seasoning & adjust as you’d like)
- 1 bag Baby potatoes
- 1 cup olive oil
- 1 tbsp paprika
- 1 tbsp black pepper
- 1 tbsp onion powder
- fresh or dried parsley (amount is up to you)
- 1 tbsp oregano
- minced garlic (amount is up to you)
- dash of cayenne
- extra garlic powder (optional)
- Cut& wash your potatoes & add to a pot of water, add a hefty pinch of salt (optional), and boil until fork tender
- Once your potatoes are ready, toss together with your oil & seasonings and add them to a prepared baking sheet & top with kosher salt
- Bake at 400°f for 30 min, take out of the oven, toss , then put them back in for another 30 min
Top with parsley and more kosher salt if you’d like :)
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Swiss Steak with Herbed Mashed Potatoes and Green Beans ~ Pantry Meal ~ Dinner Idea
Take inspiration from your home canned pantry to make this easy meal. Not a canner?... no worries, I have included instructions for you as well!
11/2 - 2lbs. cubed steak
1/2-3/4 c. flour seasoned with 2 t. seasoned salt and pepper
2-3 T. olive oil
1 pint home canned French Onion Soup
OR
1 c. beef stock, 1 large onion-sliced, 2 cloves of garlic-chopped and 1/2 c. dry wine
1 pint home canned stewed tomatoes
OR
1 14 oz. can of stewed or diced tomatoes
2 T. Worcestershire Sauce
1-2 bay leaves
Dredge steaks in seasoned flour. Sear each side in olive oil in oven safe skillet 2-3 minutes until caramelized. Set steak aside. Add the rest of the ingredients to skillet and bring to a simmer. Add steaks back into skillet with gravy, cover and bake in pre-heated 350* oven for 45 minutes. Remove lid and continue baking for an additional 15 minutes or until steaks are fork tender.
Alternate instructions:
Dredge steaks in seasoned flour. Sear each side in olive oil in oven safe skillet 2-3 minutes until caramelized. Set steak aside. Add another tablespoon of oil and saute onions and garlic for about 3 minutes. Deglaze pan with wine if using, cook and additional minute. Add stock and the rest of the ingredients and bring to a simmer. Add steaks back into skillet with gravy, cover and bake in pre-heated 350* oven for 45 minutes. Remove lid and continue baking for an additional 15 minutes or until steaks are fork tender.
Herbed Mashed Potatoes In A Jar:
Home Canned Herbed Potatoes:
French Onion Soup:
Canning Tomatoes:
Rich and Creamy Real Mashed Potatoes:
If making herbed mashed potatoes from scratch, add 1/2 t. each dried rosemary, thyme and parsley to your preferred method of making mashed potatoes. (See link if you want to know how I make mine from scratch)
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Lodge Cast Iron 10 Skillet:
Lid:
Lodge Cast Iron 12 Skillet:
Lid:
Lodge Enameled Dutch Oven:
Enjoy!
xo~Carol
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Foil Baked Garlic Butter Steak and Potatoes
Deliciously made foil baked steak and potatoes with garlic butter, perfect steak and potato dinner. So delicious and packed with flavor.
INGREDIENTS
1 lb gold potatoes
1 and 1/2 lbs New York strip steak
1 medium onion, finely sliced
4 cloves garlic, minced
1 Tbs Italian seasoning
2 Tbs freshly chopped parsley
1/2 tsp smoked paprika
salt and pepper to taste
2 Tbs olive oil
4 Tbs butter, divided
BAKE at 425F for 20 mins
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Easy Swiss Steak with Smashed Potatoes & Carrots (Pressure Cooker Recipe)
Swiss steak in a delicious tomato gravy served along a side of garlic smashed potatoes and carrots is a delicious and economical meal for the entire family. Made right in your Instant Pot or Ninja Foodi all at once for an easy dinner! ???????????? CLICK FOR RECIPE & DETAILS ????????????
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You can find the recipe on The Salted Pepper website:
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THIS is the BEST Way to Cook Steak
Once you try the exceptional flavors in this reverse sear steak recipe, there is no going back to the old way of cooking beef. I was floored when I took my first bite of this steak, and there is no way I’m ever making steak any other way than this; it’s that good.
Ingredients for this recipe:
• 1-pound New York Strip Steaks
• 2 tablespoons olive oil
• 4 garlic cloves
• 1 peeled shallot
• 12-14 sprigs of fresh thyme
• 4 tablespoons unsalted butter
• coarse salt and fresh ground pepper to taste
prep time: 2 hours
cook time: 1 hour 5 minutes
Procedures:
1. Start by patting dry the steak on all sides with a paper towel. This will help to keep the outside of the steak as dry as possible to help create a great crust when searing.
2. Next, season the steak on all sides as you would before cooking it with coarse salt and cracked pepper.
3. Place it on a rack over a sheet tray and place it in the refrigerator uncovered for 2 to 24 hours. This process of pre-seasoning will allow the salt and pepper to penetrate deep into the meat so that every bite is perfectly seasoned. This works exceptionally well when the steak is at least 1 ½” + thick.
4. When you’re ready to prepare it, preheat the oven to 200°.
5. Place the steak on the rack over a sheet tray in the middle of the oven and cook for roughly 45 to 60 minutes. You want it to reach 100° internally, and the timing in the oven will depend on how thick and heavy the steak is.
6. Remove the steak from the oven and briefly set it to the side.
7. Add the olive oil to a 10” cast iron or carbon steel pan and heat over high heat until the oil smokes lightly.
8. For a medium rare internal steak, place the steak in the pan and turn the heat down to medium and let the steak cook for 1 minute.
9. Next, using tongs, move the steak around in a circular motion for 1 minute. Doing this will help completely brown the top of the steak.
10. Flip the steak over and turn the heat down to low-medium and cook it for 1 minute.
11. Add the garlic, shallots, thyme, and butter to the pan with the steak.
12. Baste the steak with a large spoon for 2 minutes to help brown and flavor the steak more. Remove the steak once it reaches 120° to 125° internally for medium-rare.
13. Let the steak rest for 3 to 4 minutes.
14. Slice the steak and serve it as is or with some Maître D’ Butter.
Swiss Steak & BBQ Potatoes
Here is what you will need for the potatoes- Red potatoes, bbq sauce,salt black pepper olive oil cheese green onions red onion 1 yellow onion bacon slice potatoes thin place in baking pan add olive oil salt black pepper add in an little bbq sauce mix place in 350 degree oven when potatoes are tender remove add the rest of the sauce bacon cheese and green onion or parsley dried place back in oven until cheese melts and remove. For the Swiss steak you will need - cube steak tomato paste 2 taps onion green and red bell peppers 2 stalks of celery garlic 2 taps optional red wine vinegar 1 canid tomatoes water take steaks and season them add flour place in hot grease brown on both sides than remove drain grease add in chopped or dice veggies stir for 3 minutes than add in 2 tbsp of flour mix with water and stir add in tomato paste can of tomatoes and a little red wine vinegar mix stir well than add meat back to sauce let cook for one hour and thirty minutes until fork tender serve and enjoy after meat is tender happy eating pair with side of your choice happy eating!!!!!