Best My Leonas Wonderful Swiss Steak Recipes

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MY MOTHER'S SWISS STEAK



My Mother's Swiss Steak image

My mother's recipe. Serve with potatoes, rice, or noodles.

Provided by nixxie

Categories     Main Dish Recipes     Beef     Swiss Steak Recipes

Time 1h45m

Yield 6

Number Of Ingredients 11

¼ cup all-purpose flour
½ teaspoon salt
¼ teaspoon ground black pepper
2 pounds beef round steak, cut 1-inch thick
2 tablespoons vegetable oil
¼ cup water, or as needed
1 (14.5 ounce) can diced tomatoes
½ cup minced green bell pepper
1 teaspoon onion powder
½ teaspoon salt
⅛ teaspoon ground black pepper

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.

Nutrition Facts : Calories 262.4 calories, Carbohydrate 7.2 g, Cholesterol 76.1 mg, Fat 12.2 g, Fiber 1 g, Protein 28.6 g, SaturatedFat 3.6 g, Sodium 548.6 mg, Sugar 2.1 g

SO-TENDER SWISS STEAK



So-Tender Swiss Steak image

This fork-tender Swiss steak with rich gravy was an often-requested main dish around our house when I was growing up. Mom took pride in preparing scrumptious, hearty meals like this for our family and guests. -Linda McGinty, Parma, Ohio

Provided by Taste of Home

Categories     Dinner

Time 2h30m

Yield 8 servings.

Number Of Ingredients 14

1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 pounds beef top round steak, cut into serving-size pieces
2 tablespoons canola oil
1 medium onion, thinly sliced
2 cups water
2 tablespoons Worcestershire sauce
GRAVY:
1/4 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1-1/4 cups beef broth or water
Hot cooked noodles or mashed potatoes, optional

Steps:

  • Preheat oven to 325°. In a large shallow dish, combine flour, salt and pepper. Pound steak with a mallet to tenderize. Add meat, a few pieces at a time, and toss to coat., In an ovenproof Dutch oven, brown steak in oil on both sides. Arrange onion slices between layers of meat. Add water and Worcestershire sauce. , Cover and bake 2 to 2-1/2 hours or until meat is very tender. Remove to a serving platter and keep warm. , In a small bowl, combine flour, salt, pepper and broth until smooth; stir into pan juices. Bring to a boil over medium heat; cook and stir 2 minutes or until thickened. Serve steak and gravy with noodles or mashed potatoes, if desired. Freeze option: Freeze cooled beef mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little broth or water if necessary.

Nutrition Facts : Calories 213 calories, Fat 7g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 424mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 1g fiber), Protein 27g protein.

MELT-IN-YOUR-MOUTH SWISS STEAK



Melt-In-Your-Mouth Swiss Steak image

Make and share this Melt-In-Your-Mouth Swiss Steak recipe from Food.com.

Provided by JackieOhNo

Categories     Meat

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 cup all-purpose flour
1 1/4 teaspoons salt, divided
1/2 teaspoon pepper, divided
2 lbs cube steaks
6 tablespoons vegetable oil, divided
3/4 cup chopped celery (about 2 stalks)
1 small onion, chopped (about 1/2 cup)
1 (14 1/2 ounce) can sliced carrots, drained
1 (28 ounce) jar spaghetti sauce

Steps:

  • In a medium bowl, combine the flour, 1 t. salt, and 1/4 t. pepper; coat the steak with the mixture.
  • In a large skillet, heat 4 T. of the oil over medium-high heat; add the steak and cook for 6-8 minutes, turning halfway through. (If your skillet is not large enough to cook all the steak at once, cook it in two batches, adding more oil if needed.) Remove the steak from the skillet and set aside.
  • In the same skillet, heat the remaining 2 T. of oil over medium-high heat and saute the celery and onion for about 5 minutes or until tender. Add the carrot slices, spaghetti sauce, and the remaining salt and pepper; mix well. Add the steak to the mixture, reduce the heat to low, and simmer, uncovered, for 10 minutes or until warmed through.

SWISS STEAK WITH MUSHROOMS, ONIONS, & GRAVY



Swiss Steak With Mushrooms, Onions, & Gravy image

It is a variation of the dish which my mother made all my life and which I have continued to make my entire marriage. Since there are so few Swiss Steak recipes here with gravy I decided to share this one.

Provided by CarrolJ

Categories     < 4 Hours

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 large round steak, about 1/2 inch thick
1 (2 ounce) can mushrooms, with liquid
1 large onion, sliced
water, as indicated in instructions
1 1/2 cups flour
1 1/2 teaspoons salt
1/2-1 teaspoon black pepper (according to taste desired)
1/4-1/2 cup vegetable oil, for browning the meat

Steps:

  • Cut meat into 6-8 large sized pieces (meat will shrink).
  • Mix the flour, salt, and pepper in a medium sized dish.
  • In a 12 inch skillet heat the vegetable oil until medium hot over medium high heat.
  • Dredge meat in the flour mixture well on both sides.
  • Brown the meat in the oil well on both sides.
  • There should be enough room in the skillet to brown all the meat at once.
  • Turn the heat down to medium low.
  • Pour the mushrooms and liquid over the meat.
  • Top the mushrooms with the sliced onions.
  • Cover and simmer 1 to 1 1/2 hours until the meat is tender.
  • NOTE**** add water 1/2 cup at a time about every 15 minutes to keep the meat cooking with moist heat.
  • When meat is tender turn off heat and remove meat from pan.
  • Add 3-3 1/2 cups of cold water to the remaining flour which wasn't using with dredging.
  • Stir well to remove lumps.
  • Slowly add to the drippings in the pan.
  • Stir constantly over medium heat until thickened.
  • If gravy is too thick add more water-- if too thin add more flour mixed with cold water.
  • Taste and add more salt, pepper/and or beef flavoring as desired.
  • Turn heat down to low and gently slide the meat back into the gravy.
  • Heat until the meat is hot again and serve.
  • Great with mashed potatoes or steamed rice.
  • OPTIONAL Hint: I often add a couple teaspoons of Kitchen Bouquet to the finished gravy to give it more color. I decided I should add a note about this in case others would like this helpful hint.

Nutrition Facts : Calories 207.1, Fat 9.4, SaturatedFat 1.2, Sodium 583.3, Carbohydrate 26.8, Fiber 1.3, Sugar 1.3, Protein 3.8

MY GRANDMOTHER'S SWISS STEAK



My Grandmother's Swiss Steak image

There are a lot of swiss steak recipes here, but all of them have a lot of "stuff" in it. My grandfather was a very picky eater, and this is the way my grandmother made swiss steak. Granddaddy loved it, and we all did, too. In fact, my sister always wanted Swiss Steak for her birthday dinner. The gravy is best on mashed potatoes, but it's not too shabby over rice, either. This is not fancy, but it sure is good! My grandmother used her home-canned tomatoes in this, but it's almost as good with store-bought.

Provided by JeriBinNC

Categories     Meat

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 6

2 lbs round steaks
1 (14 1/2 ounce) can diced tomatoes
1 -2 onion, chopped (to taste)
flour (for dredging)
salt & pepper
oil

Steps:

  • Note: I usually use one very large onion. If your onions are small, use two.
  • Heat oil in cast iron skillet over medium high heat. Sprinkle steaks with salt and pepper and dredge in flour.
  • Brown steaks on both sides in hot oil. Remove from skillet and place in oven-safe dish. (I use a 9 x 13 pyrex dish.).
  • Add onions to skillet and saute until they start to brown around the edges. Pour in tomatoes and stir to loosen browned bits on bottom of skillet.
  • Pour tomato mixture over steaks. Cover (I use foil) and bake at 350 for an hour or till meat is very tender.

Nutrition Facts : Calories 337.6, Fat 9, SaturatedFat 3.1, Cholesterol 129.3, Sodium 341.8, Carbohydrate 9.3, Fiber 1.8, Sugar 5, Protein 52.8

MY MOM'S SWISS STEAK



My Mom's Swiss Steak image

This is so easy and all done in one pot! It is delicious and everyone including kids will love it! This recipe is tried and true, impossible to fail! It can also be doubled or tripled without problems, but lower the heat on the second and third batch when browning, as not to burn.

Provided by JANNE2

Categories     Main Dish Recipes     Beef     Swiss Steak Recipes

Time 2h20m

Yield 4

Number Of Ingredients 12

2 tablespoons vegetable oil
2 (1/2 pound) beef sirloin tip steaks
salt and pepper to taste
1 cup (1 small) chopped onion
1 (16 ounce) can diced tomatoes
2 cups sliced fresh mushrooms
1 stalk celery, chopped
½ cup chopped green bell pepper
1 ½ teaspoons dried oregano
1 bay leaf
1 cup water
2 tablespoons cornstarch

Steps:

  • Heat oil in a large Dutch oven over medium-high heat. Place steaks into the pot one at a time, quickly browning on each side. Remove steaks, and set aside. Add the onion to the pot, and cook over medium-low heat until wilted, about 3 minutes. Return the steaks to the pot, and add the tomatoes, mushrooms, celery and green pepper. Season with oregano and add the bay leaf.
  • Cover the pot, and cook over medium-low heat for about 1 1/2 hours, or until meat is fork tender. If you wish to thicken the gravy, remove the meat to a plate. Stir together the cornstarch and water; stir into the pan juices. Let simmer for about 2 minutes to thicken. Return the beef to the pot.

Nutrition Facts : Calories 307 calories, Carbohydrate 14.4 g, Cholesterol 60.6 mg, Fat 17.5 g, Fiber 2.9 g, Protein 21.9 g, SaturatedFat 5.3 g, Sodium 233.9 mg, Sugar 6 g

SIMPLE SWISS STEAK IN A DUTCH OVEN



Simple Swiss Steak in a Dutch Oven image

All these years I've thought Swiss steak was from Switzerland! It's not. Swiss is the treatment of the steak. It's the process of rolling or pounding the tough cut to make it tender. I've kept the "Swissing" technique and added my own flavors. It's pretty simple. The hardest part is cutting the veggies. You can't beat a long braise to make meat--cut-with-a-fork tender. Feel free to add your own twist! Serve it over egg noodles and with a crusty loaf of bread.

Provided by FrackFamily5 CA->CT

Time 2h35m

Yield 8

Number Of Ingredients 12

2 pounds London broil
½ cup all-purpose flour
½ teaspoon seasoned salt
½ teaspoon ground black pepper
2 tablespoons olive oil
salt and ground black pepper to taste
2 (14.5 ounce) cans Italian-style diced tomatoes, undrained
1 cup beef stock
1 cup diced celery
2 small onions, diced
3 medium (blank)s carrots, diced
1 green bell pepper, diced

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.

Nutrition Facts : Calories 332.7 calories, Carbohydrate 14.9 g, Cholesterol 102 mg, Fat 9.4 g, Fiber 2.6 g, Protein 43.8 g, SaturatedFat 2.5 g, Sodium 308.3 mg, Sugar 5.3 g

MY MOM'S WONDERFUL SWISS STEAK RECIPE - (4.5/5)



MY MOM'S WONDERFUL SWISS STEAK Recipe - (4.5/5) image

Provided by bamagirl817

Number Of Ingredients 7

1 lg. round steak
2 onions
2 green peppers
1 - 8 oz. can tomato sauce
1 c. water
1 dash Worcestershire sauce
salt and pepper

Steps:

  • Chop onion and green pepper and saute in greased pan. Then spoon out in a bowl and set aside. Cut round steak into 4 pieces. Pound flour into both sides and pound really well, it makes it tender too, you'll be able to cut it with a fork! Brown meat on both sides. Put chopped onion and green pepper mixture on top on each piece of meat and cover well, if you have to chop a little more do it, it will add to flavor. Then take tomato sauce and add the water, stir and pour over meat. Simmer on low heat for a couple hours or until meat is tender enough to cut with fork. If done in an electric frying pan, cook on about 250-300 degrees. Check frequently, mixture will start to thicken, try to keep it from sticking too much; add more water when necessary. Make this a gravy consistency, not too watery. Make mashed potatoes, add a vegetable and there's your dinner!

OVEN SWISS STEAK



Oven Swiss Steak image

I was really glad to find this recipe since it's a great way to use round steak and it picks up fabulous flavor from one of my favorite herbs - tarragon. I am a homemaker with three children and enjoy cooking tasty dinners like this one for my family. -Lorna Dickau, Vanderhoof, British Columbia

Provided by Taste of Home

Categories     Dinner

Time 1h45m

Yield 6 servings.

Number Of Ingredients 10

8 bacon strips
2 pounds beef top round steak (3/4 inch thick)
2 cups sliced fresh mushrooms
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 cup chopped onion
1 to 2 teaspoons dried tarragon
2 tablespoons cornstarch
2 tablespoons water
1 cup heavy whipping cream
Minced fresh parsley, optional

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.

Nutrition Facts : Calories 385 calories, Fat 26g fat (12g saturated fat), Cholesterol 116mg cholesterol, Sodium 308mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 31g protein.

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