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 7h20m Yield 6 serving(s) Number Of Ingredients 9 Steps:
In a medium bowl, combine flour and seasoned salt; mix well, add beef pieces and turn to coat. Spray large nonstick skillet with nonstick cooking spray; heat over medium-high heat until hot, add beef, cook 5-6 minutes or until browned on both sides. Meanwhile, add tomatoes and water to any remaining flour mixture; mix well, set aside. In a 3 1/2-4-quart slow cooker, layer potatoes, browned beef, onion and bell pepper; pour tomato mixture over top. Cover; cook on low setting for 7-8 hours. Add corn; mix well. Cover; cook additional 15-30 minutes or until corn is tender. If desired, add salt and pepper to taste.
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 1h50m Yield 8 servings. Number Of Ingredients 10 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.
Time 2h5m Yield 6 Number Of Ingredients 11 Steps:
Heat oven to 350°F. In medium bowl, mix flour, salt, paprika and pepper. Add steak; toss to coat. In 12-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Add steak, reserving remaining flour mixture; brown steak on all sides. Spoon into ungreased 2 1/2-quart casserole. To same skillet, add remaining 1 tablespoon oil, the mushrooms, onions and garlic. Cook 2 to 3 minutes, stirring constantly, until browned; add to casserole. Add carrots, tomatoes and reserved flour mixture; mix well. Cover casserole. Bake 1 hour 30 minutes to 1 hour 45 minutes or until meat and vegetables are fork-tender.
Time 8h25m Yield 8 Number Of Ingredients 9 Steps:
Heat the oil in a skillet over medium heat. In a bowl, mix the flour, salt and pepper, and paprika. Dredge the steaks in the flour mixture, and place in the skillet. Brown steaks on both sides, and remove from heat. In a slow cooker, alternate layers of steak, green bell pepper, red bell pepper, onion, and tomatoes. Cover, and cook 6 to 8 hours on Low, until steaks are very tender.
More about “swiss steak stew recipes”
Time 1h10m Yield 4-6 serving(s) Number Of Ingredients 12 Steps:
Beat flour into steak. Sprinkle with salt& pepper. Place oil in large pan and heat; brown steak on both sides in pan. Remove steak from pan. Add onion to pan and cook until tender. Add catsup, water, worcestershire sauce, wine, garlic, sugar and mushroom soup to pan and blend. Bring to boil, then add steak and turn heat down to simmer. Simmer for about 45 minutes or until steak is tender.
