Swiss Steak With Vegetables Recipes

SLOW-COOKER SWISS STEAK AND VEGGIES

Steps:

• Remove excess fat from beef. Cut beef into 6 serving pieces. Spray 12-inch skillet with cooking spray; heat over medium-high heat. Sprinkle beef with seasoned salt. Cook beef in skillet about 8 minutes, turning once, until brown.
• Layer potatoes, carrots, beef and onion in 3 1/2- to 6-quart slow cooker. Mix tomatoes and gravy; spoon over beef and vegetables.
• Cover and cook on low heat setting 7 to 9 hours or until beef and vegetables are tender. Sprinkle with parsley.

VEGGIE-TOPPED SWISS STEAK

Steps:

• Cut steak into serving-size pieces. In a large resealable plastic bag, combine the flour, mustard, salt and pepper. Add beef, a few pieces at a time, and shake to coat. , In a large skillet, brown meat in oil and butter on both sides. Transfer meat to a 3-qt. slow cooker. Combine the tomatoes, celery, carrots, onion, Worcestershire sauce and brown sugar; pour over meat. , Cover and cook on low for 6-8 hours or until meat is tender.

SWISS STEAK WITH VEGETABLES

Steps:

• EARLY IN DAY: Cut round steak into 8 large pieces.
• Mix flour with S&P and with edge of saucer, pound into steak.
• In hot oil in Dutch oven, brown steak on both sides; add onions and brown a bit. Add soup and water. Cover; simmer about 30 minute or until meat begins to be tender.
• Refrigerate.
• TO SERVE: Heat meat to simmering point; add potatoes and carrots; simmer, covered about 25 minute Season to taste. Push frozen peas down into the juices. Cook, covered, about 10 min longer or just until vegetables are tender.

OVEN SWISS STEAK

Steps:

• Heat oil in large skillet.
• Combine flour, salt and pepper.
• Cut steak into 4 or 5 servings; dredge in flour mixture.
• Brown on both sides in hot oil; remove to large baking dish.
• Place vegetables over steak; pour tomatoes, tomato sauce, water and Worcestershire over all.
• Cover and bake at 350 degrees for 1 1/2- 2 hours, or until meat is tender.
• Serve with sauce spooned over the mashed potatoes.