Midwest Swiss Steak Recipes

EASY SWISS STEAK

Steps:

• Swiss the steak: Use a meat tenderizer mallet to poke holes into each slice of steak on both sides. You can also do with a fork or pairing knife.
• Dredge through flour: Generously salt the beef slices with salt and pepper. Add the flour to a shallow bowl. Dredge each piece of beef well in the flour.
• Sear the steak: Heat 2 tbsp of the olive oil in large, deep skillet over medium-high heat. Add the dredged beef to the skillet and cook for 4-5 minutes per side, or until seared and well browned. Remove the beef from the skillet and set aside.
• Sauté onion: Add the remaining tbsp of olive oil to the skillet along with the onions. Cook for 3-4 minutes, until they soften and get translucent. Add the garlic and cook for 30 seconds or until aromatic.
• Add the rest of ingredients: Stir in the tomato paste and cook for 1 minute, then add the diced tomatoes, broth, Italian seasoning, and Worcestershire sauce. Stir everything together well.
• Braise: Bring the mixture to a boil, then reduce the heat to a simmer. Add the beef back to the skillet and make sure it's fully submerged. Cover and cook for 1 1/2 hours, or until the sauce has reduced to your liking and the beef is tender. Stir occasionally.
• Finish & serve: Taste for seasoning and add salt and pepper if needed. Garnish with parsley and serve.

SWISS STEAK

Steps:

• Sauté onions and garlic: Remove the steak from the pan and set aside. Add onions and garlic to the pan and another tablespoon of oil. Cook the onions and garlic for 3-5 minutes, using a metal spatula to scrape up any steak drippings, mixing them in with the onions. Add half of the herbs to the onions.
• Cover and simmer: Cover the pan with a tight fitting lid. If you have a domed lid that fits, use it. A domed lid will help circulate the steam and moisture from the cooking juices and keep the steak moist. Bring the steak in the tomato purée to a simmer and then lower the heat to the lowest heat possible to maintain a low simmer. (We use the warm setting on our electric range, if using a high BTU gas range you may want to prop the pot up on some balled up foil to give it more distance from the heat.) Cook for 1 1/2 hours.

SWISS STEAK

Steps:

• Mix flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper together in a bowl. Sprinkle half the flour mixture on one side of round steak pieces; pound steak until coating is absorbed. Flip steak and coat with remaining flour mixture; pound steak until coating is absorbed. Cut steak into 6 pieces.
• Melt shortening in a large skillet over medium heat; place steak pieces in the hot shortening. Cook until browned, 7 to 10 minutes per side. Cover and simmer until tender, about 1 hour, adding water as needed.
• Turn steak pieces over and add tomatoes, onion, and green bell pepper to the skillet. Season with salt and black pepper. Simmer until vegetables are tender, about 30 more minutes.

MIDWEST SALISBURY STEAK

Steps:

• Mix ground sirloin, panko bread crumbs, egg, milk, and 1/2 packet onion soup mix, Worcestershire sauce, and black pepper together in a large bowl; shape into 5 patties.
• Heat a skillet over medium heat. Cook patties in hot skillet until browned, 3 to 5 minutes per side.
• Melt butter in a separate skillet over medium-high heat. Saute mushrooms and onion in melted butter until tender, 5 to 7 minutes. Stir flour and remaining dry onion soup mix into the mushroom mixture; cook and stir until flour is integrated fully, about 1 minute. Stream beef stock and water over the mushroom mixture while stirring continually; bring to a simmer, reduce heat to medium, and cook, stirring frequently, until the liquid thickens, about 5 minutes. Season with salt and pepper.
• Lie the browned steaks into the gravy; simmer until steaks are firm and gray in the center, about 30 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

MY MOTHER'S SWISS STEAK

Steps:

• Stir flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper together in a bowl. Sprinkle pieces of steak with flour mixture and pound the flour mixture into the meat with a meat mallet or the edge of a sturdy plate.
• Heat vegetable oil in a large skillet over medium heat; cook the floured beef in the hot oil until browned on both sides, about 15 minutes. Reduce heat to low, pour in water, cover skillet, and simmer beef until tender, about 1 hour. Add more water to the skillet if needed to prevent burning.
• Mix diced tomatoes, green bell pepper, onion powder, 1/2 teaspoon salt, and 1/8 teaspoon black pepper in a bowl. Pour tomato mixture over beef, bring to a simmer, and cook until sauce has thickened, about 30 more minutes.

CROCKPOT SWISS STEAKS

Steps:

• Add sliced carrots, celery, onion, & garlic to the bottom of a slow cooker.
• Pound steaks with a meat tenderizer to ¼ inch thickness and season with salt and pepper (cube steaks do not need to be pounded). Put flour in a shallow dish or plate and dredge each steak in the flour mixture.
• Heat oil in a skillet over medium-high heat and brown steaks on both sides, about 2 minutes per side adding more oil if needed.
• In the same pan, add wine and scrape up any brown bits. Add to the slow cooker with remaining ingredients except for the cornstarch.
• Cover and cook for 6-8 hours on low or 4-5 hours on high or until steaks are fork tender.
• Serve over mashed potatoes or noodles.

SWISS STEAK

Steps:

• Preheat the oven to 325 degrees F.
• Cut the meat with the grain into 1/2-inch thick slices and season on both sides with the salt and pepper. Place the flour into a pie pan. Dredge the pieces of meat on both sides in the flour mixture. Tenderize the meat using a needling device, until each slice is 1/4-inch thick. Dredge the slices on both sides once more and set aside.
• Add enough of the bacon drippings or vegetable oil to just cover the bottom of a 4 to 5-quart Dutch oven set over medium-high heat. Once the oil begins to shimmer, add the steaks to the pan, being careful not to overcrowd. Cook until golden brown on both sides, approximately 2 minutes per side. Remove the steaks to a plate and repeat until all of the steaks have been browned.
• Remove the last steaks from the pot and add the onions, garlic, and celery. Saute for 1 to 2 minutes. Add the tomato paste and stir to combine. Next add the tomatoes, paprika, oregano, Worcestershire sauce and beef broth and stir to combine. Return the meat to the pot, submerging it in the liquid. Cover the pot and place it in the oven on the middle rack. Cook for 1 1/2 to 2 hours or until the meat is tender and falling apart.

MY MOM'S SWISS STEAK

Steps:

• Heat oil in a large Dutch oven over medium-high heat. Place steaks into the pot one at a time, quickly browning on each side. Remove steaks, and set aside. Add the onion to the pot, and cook over medium-low heat until wilted, about 3 minutes. Return the steaks to the pot, and add the tomatoes, mushrooms, celery and green pepper. Season with oregano and add the bay leaf.
• Cover the pot, and cook over medium-low heat for about 1 1/2 hours, or until meat is fork tender. If you wish to thicken the gravy, remove the meat to a plate. Stir together the cornstarch and water; stir into the pan juices. Let simmer for about 2 minutes to thicken. Return the beef to the pot.

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.