Best Spicy Hot V8 Swiss Steak Recipes

SWISS STEAK

Steps:

• Melt 2 tablespoons of butter in a cast iron Dutch oven. Add onion and green pepper and cook until soft, about 5 minutes. Remove onion and green pepper to a bowl and set aside.
• Season both sides of cube steak with salt and pepper and dredge in flour. You want a thick coating of flour because it will help thicken the sauce.
• Add 2 tablespoons vegetable oil to Dutch oven. Working in 2 batches, cook cube steak until browned on both sides (it will not be cooked through).
• Leave the second batch of cube steak in the Dutch oven and return the first batch plus the onion and green peppers to the Dutch oven.
• Add remaining ingredients and stir to mix. Cover Dutch oven (I leave a little gap) and cook for 1 hour and 15 minutes over low heat, stirring occasionally to make sure nothing on the bottom burns.

HOMEMADE SPICY HOT V8 - SUBSTITUTE / COPYCAT / CLONE

Steps:

• In a large pot, combine all ingredients except the sugar.
• Bring to a boil, and cook at a steady boil for 2 hours.
• Remove from heat and strain through a relatively fine mesh, making sure to express all the liquid you can.
• Discard the pulp.
• Return the liquid to the pot, and refrigerate overnight.
• Skip off clear liquid in the AM and then boil until the liquid is reduced to roughly three quarts.
• Add four tablespoons of sugar.
• Remove from heat, stir, and let cool.

SPICY HOT V8 SWISS STEAK

Steps:

• Season the round steak with the sea salt.
• cut the steak into palm size pieces.
• coat the steak pieces in the flour generously.
• In a skillet pour the canola oil and set on medium heat.
• When the oil is hot add the steak and cook until browned.
• remove the steak and set in a 9 x 13 inch casserole dish.
• top the steak with the onion rings.
• and pour the V8 juice over the meat.
• arrange the drained potatoes around the meat
• evenly arrange the drained green beans through out the casserole dish.
• combine the water and cornstarch until smooth and pour around the casserole dish. this will make the gravy thicker.
• sprinkle the lime pepper on top of the vegetables to season.
• cover with foil
• bake in a preheated 350 degree oven for 90 min then uncover bake for 30 min more to brown.

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.

SLOW COOKER SWISS STEAK

Steps:

• In a shallow bowl, mix the flour, salt, and pepper. Lightly coat the round steak pieces in the flour mixture.
• Heat the oil in a skillet over medium heat, and saute the celery, onion, and carrots about 5 minutes, until tender. Remove from heat, and set aside. Mix in the round steak pieces, and cook until lightly browned.
• Place the vegetables and steak in a slow cooker. Mix in the tomatoes with juice, Worcestershire sauce, and brown sugar.
• Cover, and cook 8 to 10 hours on Low, until the round steak is very tender.

V8 FLANK STEAK

Steps:

• In a large bowl, combine brown sugar, V-8 juice, soy sauce, oil, garlic, chili powder, cumin, chili sauce and allspice. Whisk together until blended.
• Pour half into a large zip-top plastic bag. Add steak, seal bag and turn to coat well. Refrigerate for at least 8 hours or overnight.
• Cover and refrigerate remaining marinade. Remove steak and discard marinade in bag. Grill steak about 8 minutes on each side. Slice steak very thin.
• Heat reserved marinade to serve with steak.

MY MOTHER'S SWISS STEAK

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.

SLOW-COOKED SWISS STEAK

Steps:

• In a bowl or shallow dish, combine the flour, salt and pepper. Add the steak and turn to coat. , Place the onion in a greased 3-qt. slow cooker. Top with the steak, celery and tomato sauce. Cover and cook on low for 6-8 hours or until meat is tender.