Best Simple Swiss Steak Recipes

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.

MOMS SIMPLE SWISS STEAK

Steps:

• Mix flour and pepper.
• Dredge the steaks in the flour.
• Fry in a nonstick pan using no oil or butter.
• Lightly brown both sides.
• Mix soup and water together.
• Pour in a large medium depth casserole pan.
• Add steaks in the pan (don't stack them).
• Bake at 375°F in oven for 45 minutes. Flip once or twice.
• Enjoy.

SIMPLE SWISS STEAK (CROCK POT)

Steps:

• Cut steak into serving size pieces, lay in bottom of Crock Pot .
• Slice onion and distribute over steak.
• Pour 3 8oz cans tomato sauce over all.
• sprinkle with salt and pepper to taste.
• Cover and bake in Crock Pot 4+ hours
• If you like, you can thicken the sauce with a cornstarch/water or flour/water mixture before serving-(to your liking).
• Serve over rice and enjoy!

SIMPLE SWISS STEAK IN A CROCK

Steps:

• 1. Cut Steak into 4-5 serving pieces. Dredge in flour.
• 2. Place carrots in bottom of slow cooker or crock pot. Top with steak.
• 3. Combine soup mix, tomato sauce, and water. Pour over all.
• 4. Cover. Cook on Low for 8 - 10 hours. Or according to your slow cooker.
• 5. Excellent with Mashed Potatoes.

SIMPLE SWISS STEAK

Steps:

• 1. Mix flour, salt and pepper. With a meat mallet, pound steak to tenderize. Dredge meat with flour. Continuing to pound meat to incorporate the flour.
• 2. Heat a wide, shallow, covered pan to medium high heat. Add 2 Tbsp of oil to coat the pan. Place the steak in the pan, and cook for approximately 10 minutes on each side, enough to brown the steak.
• 3. Remove the steak from the pan and set aside. Add onions and garlic to the pan and another tablespoon of oil. Cook the onions and garlic for 3-5 minutes, using a metal spatula to scrape up any steak drippings, mixing them in with the onions. Add half of the thyme to the onions. Return the steak to the pan, placing it on top of the onions. Crowd the onions around and on top of the steak. Sprinkle the rest of the thyme on top of the steak.
• 4. Add the tomatoes to the pan. Cover the pan with a tight fitting lid. Use a high lid if available. A high lid will help circulate the steam and moisture from the cooking juices and keep the steak moist.
• 5. Bring the steak in the tomatoes to a simmer and then lower the heat to the lowest heat possible to maintain a low simmer (I use the lowest setting on my gas cook top along with a simmer plate). Cook for 1 1/2 hours.
• 6. The steak should be done after a total cooking time of 2 hours. To check it, you can poke it with a fork. The meat should be quite tender. To serve, remove the steak and slice it on a carving board. Alternatively, you could have started with individual steaks that were smaller. Spoon the sauce over the steak.
• 7. Serve with mashed potatoes topped with the tomato sauce. Really onion, tomato and a bit of thyme is what makes this dish so special. Each stands out on it's own and the tomatoes tenderize the meat so it is melt-in-your-mouth good.