Best Midwest Swiss Steak Recipes

Midwest Swiss Steak With Tomato Gravy image

Provided by NELady

Categories Meat

Time 2h

Yield 1 steak, 6 serving(s)

Number Of Ingredients 14

1 1/2 lbs boneless beef round steak
2 tablespoons all-purpose flour
1 large sweet red pepper
1 cup beef broth
2 large onions, sliced
2 cups chopped peeled parsnips
1 (14 1/2 ounce) can low-sodium tomatoes, cut up
1 teaspoon dried basil, crushed
1 teaspoon sodium-free seasoning
1 garlic clove, minced
1/4 teaspoon black pepper
1 teaspoon cornstarch
1 tablespoon water
2 tablespoons snipped fresh parsley

Steps:

Trim fat from meat. Cut meat into 6 serving-size pieces. Sprinkle meat on both sides with flour. With a meat mallet, pound flour into meat. Spray a 12-inch skillet with nonstick spray coating; brown meat over medium heat on both sides. Meanwhile, shop sweet pepper (you should have 1 cup). Add sweet pepper, beef broth, onions, parsnips, undrained tomatoes, basil, seasoning blend, garlic and black pepper. Bring mixture to boiling; reduce heat. Simmer, covered, for 75 minutes or until meat and vegetables are tender.
Transfer meat and vegetables to a serving platter; skim all fat from pan drippings. In a small bowl, which together cornstarch and 1 tablespoon water; add to pan drippings. Cook and stir until thickened and bubbly; cook and stir for 2 minutes. Stir in parsley. Pour sauce over mean and vegetables.

Nutrition Facts : Calories 241.8, Fat 5.1, SaturatedFat 1.7, Cholesterol 62.4, Sodium 233.4, Carbohydrate 19.7, Fiber 4.5, Sugar 7, Protein 28.7

Midwest Swiss Steak image

Provided by Bone Man

Categories Steak

Time 2h50m

Yield 6 serving(s)

Number Of Ingredients 10

2 1/2 lbs round steaks, thick cut (trimmed and cut to 5-inch squares or triangles)
1 medium onion, cut into rings
2 fresh garlic cloves, minced
1/4 cup butter
1/2 cup canola oil
1 (10 ounce) can cream of celery soup
1 (10 ounce) can cream of mushroom soup
10 ounces water
1 teaspoon salt
1 teaspoon pepper

Steps:

Rub the salt and pepper on to the cut steaks on one side only. In a large frying pan, pour in all the canola oil and half of the butter. Sear half of the steak meat and half of the raw onion rings over medium heat. When the steak is browned and the onions are tender (you can remove them at separate times as needed), sear the remaining steak and onions, adding the remaining butter.
Blend the soups and the water in a mixing bowl.
Place the browned steaks in a large oven-proof casserole dish after pouring in some of the soup mix to just cover the bottom. Drain the oil from the onions and spread them over the steak. Pour the remaining soup mix over the top.
The casserole should be covered with foil and baked for 2 1/2 hours in a pre-heated, 350-degree F. oven.
Serve with Yukon Gold mashed potatoes. The casserole generates adequate gravy.

Nutrition Facts : Calories 562.2, Fat 38.1, SaturatedFat 9.9, Cholesterol 133.3, Sodium 1205, Carbohydrate 8.9, Fiber 0.7, Sugar 2.1, Protein 44.8