Mums Swiss Steak Recipes

MOM'S SWISS STEAK

Steps:

• Cut round steak into 3 x 1 inch strips.
• Heat oil. Brown strips in it. Add onion, salt and pepper. (Note you can probably omit the salt if your tomato juice has salt in it.) Cook long enough to soften onion.
• Blend in flour, then tomato juice and mushrooms.
• Cover and cook over low heat one hour or until meat is tender.
• Mix together evaporated milk and lemon juice and then stir it into the meat. Warm, but do not boil.
• Serve over cooked noodles.
• Do not freeze leftovers.

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.

MUM'S SWISS STEAK

Steps:

• 1. Buy a very large piece of sirloin steak (1 1/2 - 2lbs). Sprinkle the steak with flour, salt and pepper and pound this into the steak to tenderize it. Mum used to use an old saucer :) I use the ridged side of my meat tenderizer. It gets messy with flour, so I think the saucer is a great idea lol
• 2. Cut steak into 2 - 3" pieces. Make sure you leave meat covered lightly in flour.
• 3. Braise/sear meat in frying pan or dutch oven (with lid) in fat (I use a little lard). If there is any grease left after braising, remove meat and discard the grease, but leave behind the browned pot stickings.
• 4. Add 1 (28 oz) can of tomatoes (stewed are nice) and 1 medium cooking onion, sliced, and rings pulled apart. Add a dash of worchestershire sauce if you want.
• 5. Low simmer covered until most of the liquid is absorbed (need enough liquid to keep it from getting too thick). Stir occasionally for at least 2 hours. Test the meat. You should be able to break it apart easily with a fork. Cook longer if necessary. Mum just added a little water if the sauce started getting too thick. She always served it with mashed potatoes and corn niblets.

MOM'S SWISS STEAK DINNER

Steps:

• Heat oven to 425. Line 9 x 13 baking pan with heavy-duty aluminum foil, leaving 1 1/2 inch overhang all around.
• Cut steaks into equal portions and place in prepared pan. Top with sliced onions and bell peppers. (I always use more onion and bell peppers, personal preference).
• Whisk together soup, tomatoes with juice, Worcestershire sauce, thyme, salt, garlic powder, and pepper in a bowl until well blended. Pour over steaks, onions and bell peppers.
• Cover pan with large sheet of heavy duty foil; roll edges tightly with overhang to seal.
• Bake at 425 for 45 minutes.
• Add potatoes; reseal with foil. Bake additional 45 minutes.
• Uncover pan; add green beans. Reseal.
• Bake an additional 15 minutes or until beans are tender and steak is cooked through.
• Stir well before serving.

MOM'S SWISS STEAK

Steps:

• Preheat oven 350F degrees.
• Brown steak lightly in olive oil.
• Place in roast pan.
• Sauté garlic apple and onions.
• Add to meat.
• Place remaining ingredients in sauté pan; bring to a boil.
• Pour over meat.
• Seal tightly with foil.
• Bake 2 hours.

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.