Time 2h Yield 4 servings. Number Of Ingredients 11 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.
Time 1h45m Yield 6 serving(s) Number Of Ingredients 13 Steps:
Preheat oven to 350 degrees Fahrenheit. Place steak between pieces of waxed paper and pound meat on each side with a mallet to ensure tenderness. Cut meat into bite-size pieces. Combine flour, pepper, and salt; dredge meat in mixture. Heat the 1 tablespoon canola oil in a skillet and brown meat; drain and place in a 2-1/2 quart casserole or baking dish. Heat the 1 teaspoon canola oil in a skillet and saute garlic, celery and onion for 2 minutes, then add mushrooms. Continue to cook until onions become translucent. Add tomatoes and mix thoroughly. Place vegetables on top of meat. Combine water and steak sauce; pour over vegetables. Cover and bake at 350 degrees Fahrenheit for 1-1/2 hours or until the meat is tender.
Time 2h34m Yield 6 Number Of Ingredients 8 Steps:
Preheat the oven to 325 F/165 C. If needed, add another tablespoon of the remaining oil to the pan to cover its bottom. Enjoy!
Time 3h15m Yield 4 to 6 servings Number Of Ingredients 14 Steps:
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.
Time 2h5m Yield 6 Number Of Ingredients 10 Steps:
Cut beef into 6 serving pieces. In small bowl, mix flour, mustard and salt. Sprinkle half of the flour mixture over 1 side of beef; pound in with meat mallet. Turn beef; pound in remaining flour mixture. In 10-inch skillet, heat oil over medium heat. Cook beef in oil about 15 minutes, turning once, until brown. Add tomatoes and garlic to skillet, breaking up tomatoes with a fork. Heat to boiling; reduce heat. Cover and simmer about 1 hour 15 minutes, spooning sauce occasionally over beef, until beef is tender. Add water, onion and bell pepper to skillet. Heat to boiling; reduce heat. Cover and simmer 5 to 8 minutes or until vegetables are tender.
Time 2h30m Yield 8 servings. Number Of Ingredients 14 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.
Time 2h30m Yield 4-6 serving(s) Number Of Ingredients 13 Steps:
Preheat oven to 325°F. Grease interior of covered roasting pan or Dutch oven. Cut round steak into serving size pieces (approximately 4 inch squares). Sprinkle both sides of steak pieces with Aldolph’s tenderizer. Place flour into plastic zip lock bag and place on a chopping block (or if you don’t mind the flour mess clean-up, just place half the flour on a sheet of waxed paper that’s on top of a chopping block). Place 4 or 5 pieces of steak into the bag of flour, turning over several times to coat, then using the edge of a dinner plate, pound the flour into the meat. Do this to both sides several times. Remove the “pounded and floured” meat, and continue with remaining pieces. Heat heavy skillet until droplet of water rolls when dropped into hot skillet. Now add the Crisco; when Crisco is melted, add the butter. Quickly fry steak pieces, in batches, until browned good on both sides. Remove to plate until all steak has been browned. Lower heat, add onions and green peppers, about 1/4 tsp black pepper with 1/4 teaspoon salt, and scant 1/4 teaspoon garlic powder. Remember NOT to salt the steak if you’ve used Aldolph’s tenderizer, but you do need to salt the onions and green pepper. Cook the peppers and onions until lightly browned on edges. Do not let burn! Pour in the canned whole tomatoes and tomato sauce. Break up tomatoes a bit with a spoon, leaving some in rather large pieces. When this comes to a boil, remove from heat. Pour tomato, green pepper, onion mixture into bottom of the greased roasting pan. Place fried steak over the top. Cover and bake 1 3/4 hours. Check liquid about half way through baking time, add 1/4-1/2 cup water if necessary to keep sauce from drying out. You want to maintain a gravy. Serve in large “Country Style Bowl” with side dish of buttered and creamed mashed potatoes. My family enjoys mayo cole slaw as the side dish with the Swiss Steak. AND lots of bread and butter to dunk into the “gravy”.
Time 1h20m Yield 6 Number Of Ingredients 9 Steps:
Heat oil in a Dutch oven over medium heat. Dredge steak strips in flour. Working in batches, place strips in hot oil. Fry until browned on both sides. Remove to a warm platter. When all meat is browned, return meat to Dutch oven, and stir in onions, mushrooms, salt, pepper, gravy mix, and stewed tomatoes. Bring to a boil, then simmer about 30 to 45 minutes. About 20 minutes before steak is finished, fill a large pot with water and bring to a boil. Add pasta, and cook until al dente, about 8 to 10 minutes; drain. Serve Swiss steak over noodles.
