Best Smothered Swiss Steak Recipes

SLOW-COOKER SMOTHERED SWISS STEAK

Steps:

• In 10-inch skillet, heat oil over medium-high heat. Sprinkle beef with salt and pepper; place in skillet. Cook 4 to 6 minutes, turning once, until well browned.
• Meanwhile, spray 3- to 4-quart slow cooker with cooking spray. In cooker, mix onion, carrot and mushrooms.
• Cut browned beef into 4 pieces; place in cooker over vegetables. In same skillet, mix soup and tomato sauce. Pour over beef.
• Cover; cook on Low heat setting 8 to 10 hours. Stir sauce well before serving over beef.

MUSHROOM-SMOTHERED SWISS STEAK

Steps:

• Preheat oven to 350 F (180 C).
• In a large, heavy oven-proof skillet over moderately high heat, brown the steak on both sides in the fat.
• Transfer to a plate and keep warm.
• In the drippings in the skillet, saute the onion and mushrooms over moderate heat for about 5- 8 minutes, until limp and lightly browned.
• Blend in the flour, add the stock, milk, salt and pepper, and heat, stirring constantly, until thickened and smooth- about 3 minutes.
• Place the steak back in the skillet.
• Turn and spoon some of the mushroom sauce over the steak.
• Cover snugly and bake for about 1 1/2 hours, or until steak is fork tender.

SMOTHERED SWISS STEAK

Steps:

• Sprinkle salt evenly on both sides of the cube steaks. Combine flour and pepper in a shallow dish; dredge steaks in the flour mixture.
• Brown 2 steaks in 1 1/2 tbsp hot oil in a large nonstick skillet over medium high heat 3 minutes each side; drain on paper towels. Repeat with remaining steaks and oil. Drain drippings from skillet, reserving 1 tbsp oil in skillet.
• Saute onion and bell pepper in hot drippings 7 minutes or until tender.
• Add diced tomatoes and remaining 3 ingredients to skillet. Bring to a boil, and cook, stirring often, 5 minutes or until slightly thickened. Return the steaks to the skillet; cover and cook over low heat 55 to 60 minutes or until tender.

MUSHROOM AND ONION SMOTHERED SWISS STEAK

Steps:

• Melt margarine in large skillet on high heat. Add steaks; cook 5 min. on each side or until cooked through. Remove from skillet; cover to keep warm.
• Add mushrooms and onion to skillet; cook and stir until tender. Stir in flour until well blended.
• Stir in milk gradually. Bring to boil, stirring constantly. Stir in steak sauce; spoon over steaks. Serve with the rice.

SMOTHERED OVEN SWISS STEAK

Steps:

• Combine flour, salt and pepper. Pound 2 tablespoons of the flour mixture into meat.
• In a large skillet, add oil and brown meat on both sides over very high heat. Transfer meat to a 12x8x2 baking dish.
• Stir remaining flour mixture into pan drippings in skillet. Stir in undrained tomatoes, onion and Worcestershire sauce. Cook and stir until thickened and bubbly. Cook and stir 1 to 2 minutes more. Pour over meat in baking dish.
• Bake, uncovered, in a 350 degree Fahrenheit oven for 1 hour and 20 minutes or until meat is tender.

SLOW COOKED SMOTHERED SWISS STEAK

Steps:

• Heat oil in large skillet over medium-high heat until hot. Sprinkle beef with salt and pepper; place in skillet. Cook 4 to 6 minutes or until well browned, turning once.
• Meanwhile, in 3-1/2 to 4-quart slow cooker, combine onion, carrot and mushrooms; mix well.
• Cut browned beef into 4 pieces; place in slow cooker over vegetables. In same skillet, combine soup and tomato sauce; mix well. Pour over beef.
• Cover; cook on Low setting 8 to 10 hours. Stir sauce well before serving over beef.

MUSHROOM AND ONION SMOTHERED SWISS STEAK

Steps:

• In large skillet, over high heat, cook steaks in margarine 5 minutes on each side for to desired doneness. Remove from skillet, keep warm.
• In same skillet, sauté mushrooms and onion until tender. Stir in flour until well blended. Add milk; cook until mixture thickens and begins to boil, stirring constantly. Sir in steak sauce. Serve sauce over steaks and rice if desired.

CREOLE SMOTHERED SWISS STEAK

Steps:

• Pour Dale's seasoning or Worcestershire sauce on tenderized round steak and let sit for 20 minutes. Mix the flour, seasoned salt, and pepper. Heat 2 tablespoons of oil in a heavy bottomed, lidded skillet over medium high heat. You'll need that lid here in a bit. Drain the steaks and dredge then lightly in the flour mixture, cooking them in the hot oil, 2 or 3 at a time, without crowding them, until browned, about 3 minutes per side. Set aside.
• In that same skillet and adding additional oil if needed to equal 1 tablespoon, add the green pepper and onion and cook for about 5 minutes, until tender. Pour in the cola and turn skillet up to high. Add the tomato paste, beef base or bouillon, thyme, rosemary and Cajun seasoning, stirring until blended in. Add the diced tomatoes, bring back up to a boil, reduce heat to medium and allow to simmer until reduced slightly.
• Reduce heat to a low simmer and return the steaks to the skillet one at a time, turning to coat both sides and stacking to the side until all steaks have been coated. Spread them out, cover and cook over medium low for 1-1/2 hours or until tender, occasionally shaking the skillet to prevent the steaks from sticking. Do not allow the sauce to boil! You only want it on a very low simmer.
• Serve over hot cooked noodles, or rice.
• Crockpot: This recipe also does well in a slow cooker when using round steak. May cut into strips, if desired, and prepare as noted except do not return the steaks to the skillet. Add them to the slow cooker and pour the cooked sauce on top. Cook on low for about 6 to 8 hours, or high for 4 to 5 hours, or until tender.

SMOTHERED SWISS STEAK

Steps:

• Salt steaks on b oth sides. Combine flour and pepper and dredge steaks. Brown 2 steaks in 1 1/2 Tbs oil over med. heat 3 min. each side. Drain on paper towels. Repeat with remaining steaks. Saute pepper and onion in remaining oil for 7 min or until tender. Add tomatoes, coke bouillon and tomato paste. Bring to boil and cooke stirring often 5 min. until slightly thickened. Return steaks to skillet and cover and cook over low for 1 hour.