Taylormade Swiss Steak Recipes

TRADITIONAL SWISS STEAK

Steps:

• Cut steak into serving-size pieces. Combine flour, salt and 1/4 teaspoon pepper; sprinkle over steak and pound into both sides. In a skillet over medium heat, brown steak on both sides in oil. , Transfer to a greased 13-in. x 9-in. baking dish; top with onion and green pepper. Drizzle with soy sauce; sprinkle with garlic salt and remaining pepper. , Cover and bake at 325° for 1-1/2 hours or until meat is tender. Serve with noodles if desired.

SWISS STEAK

Steps:

• While you prepare the meat, heat 2 Tsp olive oil in a large nonstick skillet over medium heat.
• Add onions and mushrooms, and stir to coat with oil.
• Cook, stirring occasionally, until onions are softened and lightly browned and mushroom juices have evaporated.
• Remove from pan, and set aside.
• Trim all excess fat from steak and cut into 2" by 3" pieces.
• Season generously on both sides with seasoned salt, granulated garlic, pepper, salt, and optional MSG.
• ,if desired, and set aside for about 10 minutes.
• Dump flour on counter or heavy cutting board, coat each piece of meat with flour, and set aside.
• Return a piece of meat to the flour, mounding more on top, and beat the flour into the meat with the edge of a heavy saucer or small heavy plate, making a crisscross pattern on both sides of the meat.
• Continue doing this until you can actually feel the meat starting to tenderize and the thickness is reduced to about 1/2".
• Repeat with remaining pieces of meat, and flour all pieces of meat one last time after tenderizing last piece.
• Preheat oven to 350 degrees F.
• Return nonstick skillet to medium heat, and add half of the remaining olive oil.
• When oil is hot enough that a small pinch of flour sizzles, add enough meat to form a single layer without crowding.
• When bottom side is about half browned, rearrange meat in the pan without turning over.
• When browned, turn meat, and repeat for other side.
• Remove meat and as much of the browned bits as possible to a plate.
• Add remaining oil to pan, and brown remaining meat as above.
• Set meat aside, drain all excess grease from skillet, leaving browned bits in pan and adding reserved browned bits from first batch of meat.
• Return skillet to heat, and add one can beef broth.
• Stir and scrape bottom of pan to loosen and soften crusted breading.
• Add onion mixture and remaining beef broth.
• Add the juice from the peeled whole tomatoes, and use your hands to squeeze the tomatoes into pulp as you add them to the skillet.
• Bring to a simmer and cook about 5 minutes, breaking up piece with the back of a wooden spoon.
• Place meat in a small Dutch oven, arranging so pieces form sort of a lattice work.
• Add all of the tomato-onion mixture, and move meat around to ensure that all the meat is in contact with the liquid.
• If liquid does not cover the meat, add a little more broth, tomato juice, water, or wine.
• Place Dutch oven over medium-high heat until liquid starts to boil.
• Cover, remove from heat, and place in preheated oven.
• Reduce oven temperature to 300 degree F, and cook for 1 hour.
• Rearrange meat, stir liquid gently, and continue cooking 1 more hour or until meat is tender, but not falling apart.
• Remove meat from Dutch oven, and set aside.
• Degrease gravy; it should not be necessary to add more flour to thicken it.
• It should have thicken enough from the breading on the meat.
• Blend gravy thoroughly with a hand blender or mixer.
• It does not need to be smooth, but all of the bigger chunks should be broken up.
• Return meat to the gravy and Dutch oven to the oven until ready to serve with a salad, bread, and mashed potatoes.

CLASSIC SWISS STEAK

Steps:

• In a large skillet, saute carrots in 1 tablespoon oil until crisp-tender; remove and set aside. Cut meat into four pieces. Add meat and remaining oil to skillet; cook over medium-high heat until browned on both sides. Add tomatoes, tomato sauce, sugar and oregano; cover and simmer for 1 hour. , Add the onion, celery, mushrooms and carrots; cover and simmer for 45 minutes or until the meat and vegetables are tender. Thicken if desired. Serve with noodles.

OLD-FASHIONED SWISS STEAK

Steps:

• In a large plastic bag, combine 1/2 cup flour, 1 teaspoon salt, 1/2 teaspoon pepper and garlic salt. Add beef, a few pieces at a time, and shake to coat. Remove meat from bag and pound with a mallet to tenderize. , In a Dutch oven, brown meat in oil until no longer pink. Add the green pepper, celery and onions; cook and stir for 10 minutes. Add garlic; cook 1 minute longer. Stir in the tomatoes, broth, soy sauce and remaining salt and pepper. Cover and bake at 325° for 2 hours. , Remove from the oven and return to stovetop. In a small bowl, combine water and remaining flour until smooth; gradually stir into juices. Bring to a boil over medium heat. Cook and stir sauce for 2 minutes or until thickened.

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.

EASY SWISS STEAK

Steps:

• In a large nonstick skillet, brown cube steaks on both sides in oil over medium-high heat; remove and set aside. In the same skillet, saute the onion, celery and garlic for 3-4 minutes or until tender. Add the tomatoes, tomato sauce and bouillon. Return steaks to the pan. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 to 1-3/4 hours or until meat is tender. , Combine cornstarch and water until smooth; stir into tomato mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.

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.