Family Favorite Swiss Steak With Tomato Gravy Recipes

SWISS STEAK RECIPE

Steps:

• Season the pieces of steak all over with some salt and pepper. Sprinkle with flour and pound the flour into the steak using the side of a bread and butter plate. Keep doing this on both sides of the pieces of steak until no more flour can be absorbed. This is what makes the meat meltingly tender.
• Melt the butter and canola oil together in a large deep skillet. Brown the pounded and floured pieces of steak in the hot fat on both sides, working in batches until all of the meat is browned, and removing to a plate as it is done.
• Add the onions to the pan drippings and sauté until they are beginning to soften. Add the garlic and cook for about 30 seconds then pour in the tomatoes, along with their juices, and the Worcestershire sauce. I like to break the tomatoes up roughly with my hands.
• Season to taste with salt and pepper, and hot sauce if desired. Return the steak to the pan, submerging it in the tomato sauce.
• Cover tightly and simmer over a low heat for 1 ½ to 2 hours at which time the steak will be very tender and the sauce nicely thickened. Check it periodically to make sure there is enough liquid in the pan. If you think that it needs more, feel free to add a bit of beef stock or hot water.

FAMILY FAVORITE SWISS STEAK WITH TOMATO GRAVY

Steps:

• 1. Pre-heat oil and butter in heavy skillet on medium to med-high heat. While heating, slice an onion and cut mushrooms into quarters.
• 2. Slightly pound the cube steaks. One pound of cube steak should equal 4 portions of the beef. If not, cut the steaks to make 4 servings. Salt and pepper to taste.
• 3. Mix together the flour, Panko, and seasonings (NOTE: instead of Season All seasoning, we use Bucks Multi-Purpose Seasoning, which is a great seasoning for many foods).
• 4. Dredge the cube steaks in the flour mixture and place in the heated skillet. Cook approximately 3 minutes on each side then remove from the skillet.
• 5. Add onions and mushrooms to the skillet. Saute for approximately 4 to 5 minutes until onions are translucent.
• 6. Add 2 tbsp of flour to the pan and stir until incorporated into the onions and mushrooms. Add the wine and stir to incorporate pan drippings. Then add the water, package of dry onion soup mix, Worcestershire sauce, and 2 tbsp tomato paste.
• 7. Return the cooked cube steaks to the gravy mixture. Place lid on pan and cook on low heat for 10 to 15 minutes until desired doneness. Serve over rice or with mashed potatoes and a vegetable of choice.

FAMILY FAVORITE SWISS STEAK WITH TOMATO GRAVY

Steps:

• InstructionsStep 1: In a heavy skillet, melt the butter with oil over medium to medium-high heat. Meanwhile, slice the onion and mushrooms into quarters.Step 2: To make 4 equal portions of the beef, slightly pound the cube steaks or cut, then season with salt and pepper.Step 3: Combine the flour, Panko, and seasonings. For this recipe, I used Bucks Multi-Purpose Seasoning instead of Season-All seasoning.Step 4: In the flour mixture, dredge the cube steaks, then place them in the hot oil in the skillet. Cook each side for about 3 minutes. When done, remove from the skillet.Step 5: In the now-empty skillet, saute the onions and mushrooms for about 4 to 5 minutes until the onions are translucent. Add 2 tbsp of flour, stirring until incorporated. Stir in the wine. Add the water along with the dry onion soup mix, Worcestershire sauce, and 2 tablespoons tomato paste.Step 6: Place the cooked cube steaks back in the gravy mixture. Put the lid on and cook for about 10 to 15 minutes over low heat until done.Step 7: When done, remove from the heat and serve the steak over rice or mashed potatoes with your favourite veggies on the side. Enjoy!

MIDWEST SWISS STEAK WITH TOMATO GRAVY

Steps:

• Trim fat from meat. Cut meat into 6 serving-size pieces. Sprinkle meat on both sides with flour. With a meat mallet, pound flour into meat. Spray a 12-inch skillet with nonstick spray coating; brown meat over medium heat on both sides. Meanwhile, shop sweet pepper (you should have 1 cup). Add sweet pepper, beef broth, onions, parsnips, undrained tomatoes, basil, seasoning blend, garlic and black pepper. Bring mixture to boiling; reduce heat. Simmer, covered, for 75 minutes or until meat and vegetables are tender.
• Transfer meat and vegetables to a serving platter; skim all fat from pan drippings. In a small bowl, which together cornstarch and 1 tablespoon water; add to pan drippings. Cook and stir until thickened and bubbly; cook and stir for 2 minutes. Stir in parsley. Pour sauce over mean and vegetables.