Anyone have a good recipe for swiss steak?

Answer 1

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 2

Almanzo's Favorite Swiss Steak
[Reset]
Keys : Beef Main Dish Meats Swiss Switzerland European
Ingredients :

1/2cupflour
1tspsalt
1/2tspfreshly-ground black pepper
2lbround steak, 1 1/2" thick - (to 3 lbs)
2tblbutter
2tbloil
2xgarlic cloves chopped
1cancondensed cream of mushroon soup dlluted with
2canmilk or water

Method :

* Combine flour and seasonings.
* Pound the flour into both sides of the steak and let stand for 1/2 hour.
* Heat butter and oil in large skillet. Brown steak on both sides. Add garlic and cook for a minute.
* Add soup and simmer for 1 to 2 hours, until meat is tender. Cooking time will depend upon thickness and tenderness of the meat.
* This recipe yields 6 servings.












Baked Swiss Steak
Servings [Reset]
Keys : Beef Entree Meats Swiss Switzerland European
Ingredients :

2lbRound Steak, 1 inch thick
Flour
1lrgOnion
1xGreen Bell Pepper
4stalkCelery
3lrgCarrots
1can(28 Oz) Tomatoes
1/3cupCatsup
1can(8 Oz) Tomato Sauce
2tspHorseradish
1tblWorcestershire Sauce
Salt And Pepper, to taste

Method :

* Roll meat in flour and brown in fat in skillet. Place in a large, deep baking dish. Cut onion, pepper, celery, and carrots in large pieces and add to the meat. Mix remaining ingredients and pour over the meat. Bake, covered, for 2 to 2 1/2 hours, at 325 , until tender.
* Serves 6 to 8

Answer 3

Here is a website with 112 DIFFERENT swiss steak recipes:

http://www.epicurious.com/recipes/find/results?search=swiss+steak&x=7&y=5

Here is a grandma recipe toolbar that you can download and get all kinds of recipes:

http://grandmasrecipebook.aavalue.com/processflow.cfm

Hope this is helpful to you. Have fun and good luck.

Answer 4

Swiss Steak
2 pounds beef round steak (1 inch thick)
3 tablespoons all-purpose flour
1/2 teaspoons salt
1/4 teaspoon pepper
2 tablespoons vegetable oil
2 medium onions, sliced
2 celery ribs, chopped
1 can (16 ounces) tomatoes with liquid, cut up
2 tablespoons Worcestershire sauce1/4 teaspoon dried oregano
Hot cooked noodles, optional
Cut meat into serving-size pieces and dredge in flour. Sprinkle with salt and pepper. In a skillet or Dutch oven, brown meat on both sides in oil. top with the onions and celery. Combine tomatoes, Worcestershire sauce and oregano; spoon over vegetables. Cover and simmer for 1-1/2 to 2 hours or until meat is tender. Serve over noodles if desired. Yield: 6 servings.
http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=2382

Answer 5

Swiss Steak:

4 (4-ounce) boned chuck steaks
2 garlic cloves, chopped
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon vegetable oil
5 cups sliced onion
1 1/4 cups water

Trim fat from steaks. Place each steak between 2 sheets of heavy-duty plastic wrap; flatten each piece to 1/4-inch thickness using a meat mallet or rolling pin. Rub steaks with garlic. Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour, salt, and pepper. Sprinkle the steaks with the flour mixture.

Heat oil in a large cast-iron skillet over medium-high heat. Add steaks, and cook for 4 minutes or until brown. Turn steaks over. Add onion, and cook 4 minutes. Add water. Cover, reduce heat, and simmer for 1 1/2 hours or until meat is tender.

Yield: 4 servings (serving size: 1 steak and about 1/2 cup onions)

Answer 6

"Swiss Steak" - 8 servings

2 lbs. boneless beef round or chuck steak; cut 1" thick
2 tbsp. all-purpose flour
4 tbsp. salad oil
2 large onions; sliced
1 medium green pepper; cut into strips
1 clove garlic; minced
1 (16 oz.) can tomatoes; chopped
1/2 tsp. salt
1/4 tsp. pepper
Hot cooked noodles or rice

1) Trim and discard any excess fat from steak; cut steak into 8 portions. On cutting board with meat mallet, pound flour into both sides of each steak until all flour is absorbed.
2) In 10" skillet over medium-high heat, in 2 tbsp. hot oil, cook meat until well browned on both sides. Remove steaks from skillet.
3) In same skillet, heat remaining 2 tbsp. oil; add onions, green pepper and garlic. Cook until onions are lightly browned, stirring often. Stir in tomatoes, salt and pepper; heat to boiling. Return steaks to skillet; reduce heat to low. Cover and simmer 1 1/2 to 2 hours until meat is fork-tender.
4) Remove steaks to platter; keep warm. Over high heat, cook tomato mixture, uncovered, until desired consistency, stirring often; spoon over steaks. Serve over noodles or rice.

Answer 7

Sorry I'm not a cannibal.