Swiss Steak Best Recipes

SWISS STEAK

Ingredients:

• ¼ cup all-purpose flour
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 1 (2 pound) beef round steak, 1 inch thick
• 2 tablespoons vegetable shortening
• ¼ cup water, or as needed
• 1 (8 ounce) can diced tomatoes
• 1 onion, minced
• ½ green bell pepper, chopped
• salt and ground black pepper to taste

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.

SO-TENDER SWISS STEAK

Ingredients:

• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 pounds beef top round steak, cut into serving-size pieces
• 2 tablespoons canola oil
• 1 medium onion, thinly sliced
• 2 cups water
• 2 tablespoons Worcestershire sauce
• GRAVY:
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1-1/4 cups beef broth or water
• Hot cooked noodles or mashed potatoes, optional

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.

OLD-FASHIONED SWISS STEAK

Ingredients:

• 1/2 cup plus 2 tablespoons all-purpose flour, divided
• 2 teaspoons salt, divided
• 3/4 teaspoon pepper, divided
• 1/2 teaspoon garlic salt
• 2 pounds beef top round steak, cut into serving-size pieces
• 3 tablespoons canola oil
• 2 cups chopped green pepper
• 1 cup chopped celery
• 1 cup chopped onion
• 1 garlic clove, minced
• 2 cans (14-1/2 ounces each) diced tomatoes, undrained
• 1 cup beef broth
• 1 tablespoon reduced-sodium soy sauce
• 1/4 cup cold water

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.