Savory Swiss Steak Recipes

SAVORY SWISS STEAK

Steps:

• 1. Mix flour and mustard. Dredge steak in flour mixture and pound in with a cleated meat mallet. Cut pounded steak into serving size pieces.
• 2. Heat oil in heavy frying pan over medium-high heat. Add meat and brown on both sides. Transfer to crock pot.
• 3. Add tomatoes with liquid, onions, celery, carrots, Worcestershire and sugar to meat. Season to taste with salt and pepper. Cover and cook on high for about 3 to 4 hours or until meat is tender. Serve with rice or potatoes and your favorite veggies.
• 4. NOTE: You may also do this in the oven. Once meat has been browned, place in a shallow baking dish, add tomatoes and remaining ingredients, salt & pepper to taste. Cover and bake at 350 degrees for about 1 1/2 to 2 hours or until meat is tender when pierced.

SAVORY SWISS STEAK

Steps:

• Cut round steak or cube steak into 6 or more serving size pieces.
• Salt and pepper steak pieces.
• Combine flour and dried mustard; then coat steak pieces with flour mixture.
• Using a large frying pan, brown the meat in 1 tablespoon of oil and 1 tablespoon of butter.
• Transfer to a crock pot.
• Heat remaining oil and butter in the same frying pan.
• Add onion, carrots, and celery. Saute until vegetables are glazed.
• Add tomatoes, Worcestershire, and sugar. Heat, scraping up drippings from bottom of pan.
• Pour vegetable mixture over the meat in the crock pot.
• Cover and cook on low for 6-8 hours, or until tender.
• Serve meat with vegetable sauce over top. Sprinkle with chopped parsley as garnish, if desired.
• Note: I won't claim that this is the most beautiful looking dish in the world but even the kids loved it once they got past their initial wrinkled nose inspections. It sure does smell good while cooking though.

SAVORY SWISS STEAK SIZZLE

Steps:

• 1. Cut the steak into approximately equal pieces of about 4 ounces each. Pound both size with the dimpled side of a meat tenderizer. Do not turn it into a cobweb, but do but a bit of effort to it. Salt and pepper one side and lay seasoned side down in a shallow dish with flour. Salt and pepper the other side, and turn over, pressing lightly. Pick up and shake off excess.
• 2. Place the floured pieces of meat into a saute pan in which you have heated about 2 tbsp of canola oi. Fry until browned, turn, and brown the other side.
• 3. Add the beef stock, reduce the heat to a bare simmer. Slice the onion into either medium slices or into dice. Add the garlic and stir around to distribute around the pan. Then lay in the onions. Add the tomatoes, and add more pepper.
• 4. Cover and simmer for 2-3 hours. Check occasionally. Meat should "give" and break apart after three hours.
• 5. Place softened butter into a small bowl and add the equal amount of flour. Using a fork, mash and scrape, until it is one homogeneous mass of raw roux. Add in tsp to the simmering meat. It will melt out quickly. Turn up the heat to bring to a soft boil, and allow the "gravy" to thicken into a sauce consistency.
• 6. This serves well with either boiled or mashed potatoes with the meat "sauce" serving as a great gravy.