Best Savory Swiss Steak Sizzle Recipes

SAVORY SWISS STEAK

Steps:

• Cut round steak or cube steak into 6 or more serving size pieces.
• Salt and pepper steak pieces.
• Combine flour and dried mustard; then coat steak pieces with flour mixture.
• Using a large frying pan, brown the meat in 1 tablespoon of oil and 1 tablespoon of butter.
• Transfer to a crock pot.
• Heat remaining oil and butter in the same frying pan.
• Add onion, carrots, and celery. Saute until vegetables are glazed.
• Add tomatoes, Worcestershire, and sugar. Heat, scraping up drippings from bottom of pan.
• Pour vegetable mixture over the meat in the crock pot.
• Cover and cook on low for 6-8 hours, or until tender.
• Serve meat with vegetable sauce over top. Sprinkle with chopped parsley as garnish, if desired.
• Note: I won't claim that this is the most beautiful looking dish in the world but even the kids loved it once they got past their initial wrinkled nose inspections. It sure does smell good while cooking though.

RICH AND SAVORY SWISS STEAK

Steps:

• mix salt, pepper and garlic powder together and season the cube steaks. Dredge in flour and place in heated skillet with oil. brown on both side and remove.
• add onion and garlic to skillet and cook briefly then add tomatoes, beef broth, onion soup mix and tomato paste. bring to a simmer and add cube steaks back to the sauce. reduce heat, cover and simmer for 1 to 1 1/2 hours. stir occasionally
• Serve with mashed potatoes or rice.

SWISS STEAK WITH BROWN GRAVY

Steps:

• Cut each steak into the desired serving size, if necessary. Salt and pepper each steak lightly and dredge in flour. Shake off excess. Set aside.
• If you don't have a skillet with ovenproof handles, you can use a Pyrex dish or an earthenware pan with a cover for the oven. Heat a heavy 12-inch skillet (cast iron, if you have one) with a tight-fitting lid over medium heat. Add the vegetable oil. Brown the cube steaks on both sides and set aside.
• Pour off all of the oil except 1/3 cup. Add 1/3 cup of flour to the oil and stir. Allow the mixture ot brown over medium-low heat and stir frequently to prevent it from burning. When the mixture is about the color of peanut butter, add the onion. Stir and allow the onion to cook for about 1 minute.
• Slowly add the beef stock, stirring constantly. Add the Wercestershire sauce and simmer for 5-10 minutes.
• Return the cube steaks to the pan, cover, and bake in a 275 degree oven for one hour.
• Serve with mashed potatoes and your favorite vegetable.

SAVORY SWISS STEAK

Steps:

• 1. Mix flour and mustard. Dredge steak in flour mixture and pound in with a cleated meat mallet. Cut pounded steak into serving size pieces.
• 2. Heat oil in heavy frying pan over medium-high heat. Add meat and brown on both sides. Transfer to crock pot.
• 3. Add tomatoes with liquid, onions, celery, carrots, Worcestershire and sugar to meat. Season to taste with salt and pepper. Cover and cook on high for about 3 to 4 hours or until meat is tender. Serve with rice or potatoes and your favorite veggies.
• 4. NOTE: You may also do this in the oven. Once meat has been browned, place in a shallow baking dish, add tomatoes and remaining ingredients, salt & pepper to taste. Cover and bake at 350 degrees for about 1 1/2 to 2 hours or until meat is tender when pierced.

SO-TENDER SWISS STEAK

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.

MELT-IN-YOUR-MOUTH SWISS STEAK

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.

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.