Swiss Steak?

Question

Can anyone tell me how to make a good dinner service swiss steak. I have never cooked it., A recipe would be nice and how to prepare the steak.. Also umm is swiss steak another kind of steak, or what? TY :)

OOPS! I meant serve swiss steak, not service..

Answer 1

My mom always made the kind without tomatoes, so that's what I like. Because it simmers a good while, it's a great way to make an inexpensive (ok, relatively speaking) cut of meat nicer to eat. Here's what she did:

Take an inexpensive cut of steak (round, chuck, etc) and cut it into serving-size pieces. Dampen them, then flour them (season your flour with salt, pepper, onion powder, and garlic powder) and brown them nicely in a little bit of oil in a hot skillet. Turn the heat off, let it set for a minute or two, then add water to cover the meat. Turn the heat back on, on medium this time. Bring to boil, then turn heat down and let it simmer (covered, if possible) for at least 45 minutes to an hour or so. If it gets dry, add more water. When the meat is nice and tender, you're done. Once you've removed the meat, check to be sure the gravy is smooth. If not, use a whisk and whisk it smooth. If the gravy is too thin, turn up the heat and cook a little longer to thicken it. If it's too thick, stir in a little water.

Aaaahhhh, down-home comfort food of the first order!

Answer 2

Swiss Steak is an entrée made with a thick cut of steak that is tenderized, coated with flour and seasoning, then browned.Round Steak is most commonly used.

Swiss Steak

Ingredients:
1 1/2 pounds round steak, 3/4 inch thick
3 tablespoons flour
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons oil
1/2 bay leaf
1/2 teaspoon Worchestershire sauce
2 cups hot water
1 cup chopped onion
1/2 cup chopped celery

Directions:
With a meat pounder or edge of a saucer, pound flour, salt and pepper into both sides of steak.


In a large skillet heat oil and brown the steak on both sides.


Add bay leaf, Worchestershire sauce, and water. Cover and simmer for 3 hours, turning occasionally. Add onion and celery for the last 1/2 hour. Remove bay leaf and serve. Makes 4 servings.

Answer 3

Alton Brown, from Food TV just did a show including Swiss Steak. The best part of the show was his advice in using a needling device rather than a hammer for tenderizing. It really does work! I guess you can use a mallet, but this does work more effectively.

Swiss Steak
2 pounds beef bottom round, trimmed of excess fat
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3/4 cup all-purpose flour
1/4 cup vegetable oil or bacon drippings
1 large onion, thinly sliced
2 cloves garlic, minced
2 stalks celery, chopped
1 tablespoon tomato paste
1 (14.5-ounce) can diced tomatoes
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 tablespoon Worcestershire sauce
1 1/2 cups beef broth

Preheat the oven to 325 degrees F.
Cut the meat with the grain into 1/2-inch thick slices and season on both sides with the salt and pepper. Place the flour into a pie pan. Dredge the pieces of meat on both sides in the flour mixture. Tenderize the meat using a needling device, until each slice is 1/4-inch thick. Dredge the slices on both sides once more and set aside.

Add enough of the bacon drippings or vegetable oil to just cover the bottom of a 4 to 5-quart Dutch oven set over medium-high heat. Once the oil begins to shimmer, add the steaks to the pan, being careful not to overcrowd. Cook until golden brown on both sides, approximately 2 minutes per side. Remove the steaks to a plate and repeat until all of the steaks have been browned.

Remove the last steaks from the pot and add the onions, garlic, and celery. Saute for 1 to 2 minutes. Add the tomato paste and stir to combine. Next add the tomatoes, paprika, oregano, Worcestershire sauce and beef broth and stir to combine. Return the meat to the pot, submerging it in the liquid. Cover the pot and place it in the oven on the middle rack. Cook for 1 1/2 to 2 hours or until the meat is tender and falling apart.

Answer 4

Swiss Steak

2 lb. round steak
1 T. flour
1 1/2 c. beef bouillon
3/4 c. catsup
3/4 c. water
3 T. tarragon vinegar
1 T. Worchestershire sauce
1/4 tsp. oregano
1/4 tsp. marjoram
1/8 tsp. thyme
dash garlic powder
lots of mashed potatoes

Cut steak into serving pieces. Flour well; brown in hot skillet with small amount of oil. Remove from pan; keep warm. Add remaining ingredients (except potatoes) to pan; bring to boil, stirring to mix well. Return steak to pan or place steak in a deep casserole dish and pour sauce over. Cover and bake at 350F, 45-60 minutes, until tender. May need to add a little water while baking to prevent meat from burning or drying out, and sauce from becoming too thick. Serve with mashed potatoes. Makes 4 servings.

Answer 5

This is how we make it in our family.

Pound round steak with a meat tenderizing hammer. Dip it in beaten egg and then dredge it through flour. Fry it in a cast iron skillet with green pepper strips and onions sliced thin.

In an oven proof casserole dish lay the steak with the green peppers and onions and add canned stewed tomatoes to cover them by at least a few inches. We always added about a cup of red wine, covered and baked until the steak was tender.

Answer 6

SWISS STEAK

3 lbs. round or Swiss steak
1/2 c. flour
2 tsp. salt
1 tsp. pepper
6 tbsp. oil or shortening
1 lb. fresh tomatoes, peeled and chopped
2 lg. onions, sliced
2 green peppers, sliced
2 ribs celery, sliced

Cut meat into serving pieces; trim off excess fat. Combine flour, salt and pepper. Pound flour into both sides of meat with edge of saucer or meat mallet. Heat oil in skillet. Add meat and brown slowly on both sides. Add chopped tomatoes, onions, green peppers and celery. Heat until liquid is boiling, then reduce heat to simmer. Cover and simmer 1 to 1 1/2 hours or until meat is tender. Freeze portions you intend to use later in small casseroles or single serving boilable bags. Note: Cook enough rice to accompany Swiss steak and freeze in suitable portions for reheating. Serves 8-13.


Swiss steak is nothing more than round steak!

Answer 7

start with a cubed steak, dust with flour and saute over med-high heat just to brown. in an oven pan put a thin layer of your favorite marinara sauce one sliced med onion and one sliced large green bell pepper cover with the rest of the jar of sauce. place in a 350 oven for 45 min and enjoy, I serve with rice or mashed pot.

Answer 8

tender rise it first and roll it in flour and fry it