Best Creamy Swiss Steak Aunties Recipes

CREAMY SWISS STEAK

Steps:

• In a shallow bowl combine the flour, salt, and pepper.
• Dredge beef.
• In a large skillet, brown beef in butter on both sides.
• Transfer to a 3 quart slow cooker.
• Top with onion.
• Combine soup and water, pour over onion.
• Cover and cook on low 8-9 hours or until meet is tender.
• Serve with noodles.

OVEN SWISS STEAK

Steps:

• In a large cast-iron or ovenproof skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain, reserving 1/4 cup drippings. Crumble bacon and set aside. , Trim beef; cut into serving-size pieces. Brown on both sides in drippings. Top meat with mushrooms, tomatoes and onion. Sprinkle with tarragon and bacon. Cover and bake at 325°, until meat is tender, 1-1/4 to 1-3/4 hours, basting twice. , Remove meat to a serving platter; keep warm. Combine cornstarch and water until smooth; add to skillet. Bring to a boil; cook and stir until thickened, about 2 minutes. Reduce heat; stir in cream. Simmer, uncovered, until heated through, 3-4 minutes. Return meat to skillet and turn to coat with sauce. If desired, sprinkle with parsley.

EASIEST SWISS STEAK

Steps:

• Coat the meat in flour.
• Brown both sides of the meat in a greased pan; don't cook all the way through, just get it browned.
• Mix all the soups and broth together.
• Transfer meat into crockpot or pan for the oven.
• Pour soups/broth mixture on top.
• Cook until done and meat is really tender. This takes about 8-10 hrs in crock pot on low or 3-4 hours in oven at 300.
• Serve over mashed potatoes or noodles.

SLOW-COOKED SWISS STEAK

Steps:

• In a bowl or shallow dish, combine the flour, salt and pepper. Add the steak and turn to coat. , Place the onion in a greased 3-qt. slow cooker. Top with the steak, celery and tomato sauce. Cover and cook on low for 6-8 hours or until meat is tender.

SOUR CREAM SWISS STEAK

Steps:

• In a shallow bowl, combine 1/3 cup flour, salt, pepper, paprika and ground mustard; dredge the steak. , In a large skillet, heat oil and butter. Cook steak on both sides until browned. Carefully add water; cover and simmer for 30 minutes., In a bowl, combine the sour cream, onion, garlic, soy sauce, brown sugar and remaining flour; stir until smooth. Transfer steaks to a greased 2-1/2-qt. baking dish; add sour cream mixture. , Cover and bake at 325° for 1-1/2 hours or until tender. Sprinkle with paprika if desired.

CREAMY SWISS STEAK RECIPE - (4/5)

Steps:

• In shallow bowl, combine the flour, s&p; dredge beef. In large skillet, brown beef in butter on both sides. Transfer to 3qt slow cooker; top w/ onion. Combine soup and water; pour over onion. Cover and cook on low 8-9 hours or till meat is tender. Serve w/ noodles.

CREAMY SWISS STEAK

Steps:

• 1. In a large resealable plastic bag, combine the flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat. In a large skillet, brown beef in butter on both sides. Transfer to 3 qt. slow cooker, top with onion. Combine soup and water, pour over onion. Cover and cook on low for 8-10 hours until meat is tender. Serve with noodles.

CREAMY SWISS STEAK

Steps:

• 1. Season meat with garlic salt and pepper, then dredge in flour. (I like to season flour with garlic powder and season salt).
• 2. Heat oil in skillet on high heat, add meat and brown.
• 3. When meat is browned, add meat and onions to the crock pot in layers.
• 4. Pour soups and water on top.
• 5. Cook on low for 8-10 hours, or on high for4 - 6 hours.
• 6. Serve over rice, and enjoy!

MY MOTHER'S SWISS STEAK

Steps:

• Stir flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper together in a bowl. Sprinkle pieces of steak with flour mixture and pound the flour mixture into the meat with a meat mallet or the edge of a sturdy plate.
• Heat vegetable oil in a large skillet over medium heat; cook the floured beef in the hot oil until browned on both sides, about 15 minutes. Reduce heat to low, pour in water, cover skillet, and simmer beef until tender, about 1 hour. Add more water to the skillet if needed to prevent burning.
• Mix diced tomatoes, green bell pepper, onion powder, 1/2 teaspoon salt, and 1/8 teaspoon black pepper in a bowl. Pour tomato mixture over beef, bring to a simmer, and cook until sauce has thickened, about 30 more minutes.

SIMPLE SWISS STEAK IN A DUTCH OVEN

Steps:

• Cut London broil into 2-inch cubes and spread out on a cutting board. Combine flour, seasoned salt, and 1/2 teaspoon pepper in a small bowl; sprinkle over meat. Toss to coat.
• Place a sheet of plastic wrap over the steak and gently, but firmly, pound the steak with a mallet or the back of a soup ladle.
• Heat oil in a large Dutch oven or pot over medium-high heat. Cook and stir meat until browned, about 10 minutes. Season with salt and pepper. Add diced tomatoes with juice, beef stock, celery, onions, carrots, and bell pepper. Mix well and bring to a boil.
• Cover and reduce heat to low. Simmer, covered, for 1 hour, stirring occasionally. Crack the lid of the pot about 1/2 inch to let the steam escape. Continue to simmer until beef is tender, about 1 hour more.

OVEN BAKED SOUR CREAM SWISS STEAK

Steps:

• Set oven to 300 degrees.
• Cut the steaks into serving-size pieces.
• Lightly dust the beef pieces with flour, then pound with a meat mallet until thin and flattened.
• In a small cup mix together salt, cayenne, black pepper (if using) paprika and dry mustard powder, then season the flattened beef with the spice mixture.
• Heat oil and butter in a large oven-proof skillet over medium heat.
• Add in the steaks and lighty brown/sear on one side, turn over and brown on the other side; transfer to a plate.
• Add in onions and garlic; saute for about 3 minutes, scraping up any browned bits on the bottom of the skillet with a wooden spoon.
• In a bowl mix together sour cream, water, soy sauce and brown sugar, then add to the skillet; mix to combine with the onion/garlic mixture.
• Return the steaks back to the skillet.
• Sprinkle lightly with Parmesan cheese.
• Cover the skillet and bake in oven at 325 degrees for about 30-45 minutes, or until tender.