Garden Swiss Steak Recipes

GARDEN SWISS STEAK

Steps:

• Cut meat into 2 serving size pieces.
• Combine flour, salt and pepper; pound thoroughly into meat, using meat mallet.
• In 8 inch skillet brown meat and onion in hot oil.
• Remove from heat.
• Add water and beef bouillon granules.
• Return to heat and simmer, covered, for 35 minutes.
• Add carrots; cover and simmer for 12 minutes.
• Add zucchini and dillweed; sprinkly with additional salt and pepper.
• Continue cooking about 5 minutes longer or until meat and vegetables are tender.
• Add tomato wedges to meat mixture and heat.

SO-TENDER SWISS STEAK

Steps:

• Preheat oven to 325°. In a large shallow dish, combine flour, salt and pepper. Pound steak with a mallet to tenderize. Add meat, a few pieces at a time, and toss to coat., In an ovenproof Dutch oven, brown steak in oil on both sides. Arrange onion slices between layers of meat. Add water and Worcestershire sauce. , Cover and bake 2 to 2-1/2 hours or until meat is very tender. Remove to a serving platter and keep warm. , In a small bowl, combine flour, salt, pepper and broth until smooth; stir into pan juices. Bring to a boil over medium heat; cook and stir 2 minutes or until thickened. Serve steak and gravy with noodles or mashed potatoes, if desired. Freeze option: Freeze cooled beef mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little broth or water if necessary.

SWISS STEAK BH&G YEAR 1937

Steps:

• Trim fat from meat. Cut into 4 serving size pieces.
• Combine the flour, salt and pepper. With the notched side of a meat mallot, pound flour mixture into meat, both sides.
• In a large skillet brown meat on both sides in hot oil. Drain off fat.
• Add undrained tomatoes, onion, celery, carrot and thyme. Bring to boil, reduce heat. Cover and simmer about 1 1/4 hours or until meat is tender.
• Skim off any fat.
• Serve over rice or noodles.
• Oven directions:
• Prepare and brown meat in skillet, as above. Transfer meat to a 2 qt baking dish.
• In the same skillet combine undrained tomatoes, onion, celery, carrot and thyme. Bring to a full boil, scraping up any browned bits.
• Pour over meat.
• Cover and bake in a 350 degree oven about 1 hour until tender. Serve over rice or noodles.