How To make Swiss Steak (P/C)
2 tb Peanut oil
1 Beef arm roast or chuck roast
(trim/cut into 2" cubes 1 lg Onion; finely diced
4 lg Cloves of garlic; minced
1 c Celery; sliced
1/2 c Bell pepper; diced
4 c Canned whole tomatoes with -
1 c Tomato sauce
1 ts Salt
Louisiana hot sauce to taste 1/2 ts Oregano leaves; crumbled
Put 2 Tbsp. oil into a very hot pressure cooker pot. Braise the beef cubes on all sides until well browned. Add the rest of the ingredients and stir once to distribute ingredients evenly in pot. Place lid on pressure cooker tightly. Put pressure regulator weight in place. Leave heat under cooker on high until the weight begins to jiggle. Lower heat immediately to a level that keeps the weight just barely moving. Time from this point on for 20-25 minutes (depending on the grade of meat). Remove pot from heat and cool. Open the lid and stir gently. Check the consistency of the gravy. If it is too thin, raise the heat to high and reduce to the desired thickness. If it is too thick, add a little water. My family especially likes this dish served over baked macaroni and cheese with a side dish of peas, saut
How To make Swiss Steak (P/C)'s Videos
Classic Cheesesteak Recipe using Ribeye Steak
Philly Cheese Steaks done right! You can make an authentic cheese steak sandwich at home and it's oh, so amazing. Begin with a ribeye steak and follow these steps to make perfect Classic Philly Cheese Steaks.
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INGREDIENTS:
2 (16-ounce) Certified Angus Beef ® ribeye steaks
2 1/2 teaspoons coarse Kosher salt, divided
1 teaspoon fresh ground black pepper
2 medium yellow onions, diced
4 (6-inch) hoagie rolls or sub rolls
8 slices white American or provolone cheese
Learn more about the Ribeye steak:
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THE BEST Swiss Steak Recipe -Old Fashioned Southern Cooking
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We're Tammy and Chris Nichols, and this is our little corner of the internet where we share our love for Southern cooking, passed down through generations and seasoned with a whole lot of heart. Pull up a chair at our virtual table, where biscuits rise golden brown, collard greens simmer soulfully, and laughter and good times always bubble over. We'll be showing you how to whip up classics like fried chicken and cornbread, explore hidden gems of Southern cuisine, and even throw in a few surprises along the way. So, grab your spatula and get ready to cook up some memories with Collard Valley Cooks!
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How to Cook Delicious Beef Swiss Steak style | cooking | recipes #shorts
This vedio shows the most recipes without Oven just to make it easy for those people who don't have such a facility at home,
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How to Cook the Perfect Steak | Chef Jean-Pierre
Hello There Friends, want to learn how to cook the PERFECT Steak? Come join me and I will debunk all the myths about cooking Steaks! This is truly a video for you if you want to learn how to make the perfect steak! I hope you enjoy friends, and start making those Steaks! You will learn 5 very important things to do.
#1 Don’t waste your time taking the steak out 20 minutes before cooking it. It accomplishes NOTHING.
#2 Do not wait the last minute to salt your steak. Add salt AT LEAST 45 minutes before cooking it! (one or two days is even better!)
#3 Get yourself a good instant read thermometer, pushing your thumb in the palm of your hand DOES NOT WORK!
#4 Searing the steak DOES NOT seal in the juices. (its only purpose is to create a delicious crust)
#5 Be sure to let it rest at least 10 minutes after taking it out of the oven. Before cutting into it.
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This Beef Stew Is The Most Comforting Dish | Easy Recipes
This beef and onion stew is the easiest dish to make and the flavours that are created are amazing. You definitely won’t regret making this stew recipe. It’s the perfect warming and comforting dish. Also in this recipe, is the most incredible garlic-infused mashed potato which is the perfect partner. Please enjoy.
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Serves - 4
Ingredients -
1kg (2.2lbs) - Beef Bolar Blade or Chuck, Diced
25g (0.88oz) - Plain (All Purpose) Flour
3 Tbsp (60ml) - Olive Oil
3 - Brown (Yellow) Onions, Quartered
2 - Celery Ribs, Sliced
250g (8.82oz) - Swiss Brown Mushrooms
5 - Garlic Cloves, Sliced
150ml - Red Wine
650ml - Beef Stock
10g (0.35oz) - Thyme, Roughly Chopped
1 Bunch - Baby Carrots, Washed
Seasoning To Taste
Crispy Garlic Mash -
1kg (2.2lbs) - High Starch Potatoes, Peeled
5 - Garlic Cloves, Minced
150g (5.29oz) - Unsalted Butter
150ml - Full Fat Milk
Seasoning To Taste
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Notes -
If you can’t consume alcohol, red wine can be substituted with beef stock. Even though the beef stock is already used in the recipe, still use the 150ml to deglaze before adding the rest.
To make the mash extremely smooth, press the mash through a fine sieve into a bowl.
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Childhood Recipes - Marvel Superheroes Cookbook - Daredevil Swiss Steak
making Swiss Steak from a childhood cookbook The Mighty Marvel Superheroes Cookbook. The cookbook was published in 1977.