Best 4 Melt In Your Mouth Swiss Steak Recipes

EASY SWISS STEAK

Steps:

• Swiss the steak: Use a meat tenderizer mallet to poke holes into each slice of steak on both sides. You can also do with a fork or pairing knife.
• Dredge through flour: Generously salt the beef slices with salt and pepper. Add the flour to a shallow bowl. Dredge each piece of beef well in the flour.
• Sear the steak: Heat 2 tbsp of the olive oil in large, deep skillet over medium-high heat. Add the dredged beef to the skillet and cook for 4-5 minutes per side, or until seared and well browned. Remove the beef from the skillet and set aside.
• Sauté onion: Add the remaining tbsp of olive oil to the skillet along with the onions. Cook for 3-4 minutes, until they soften and get translucent. Add the garlic and cook for 30 seconds or until aromatic.
• Add the rest of ingredients: Stir in the tomato paste and cook for 1 minute, then add the diced tomatoes, broth, Italian seasoning, and Worcestershire sauce. Stir everything together well.
• Braise: Bring the mixture to a boil, then reduce the heat to a simmer. Add the beef back to the skillet and make sure it's fully submerged. Cover and cook for 1 1/2 hours, or until the sauce has reduced to your liking and the beef is tender. Stir occasionally.
• Finish & serve: Taste for seasoning and add salt and pepper if needed. Garnish with parsley and serve.

PIONEER WOMAN'S SWISS STEAK RECIPE

Steps:

• Preheat the oven to 325 F.
• Slice the meat 1/2-inch thick with the grain and season with salt and ground black pepper on both sides.
• Fill a pie pan with the flour.
• Dredge both sides of the slices of meat in the flour until coated.
• Use a needle meat tenderizer to tenderize the meat until each slice is 1/4-inch thick.
• Put the slices aside and dredge them with the flour again until coated on both sides.
• Set a 4 to 5-quart Dutch oven over medium-high heat with the vegetable oil or bacon drippings.
• Add the steaks to the Dutch oven once the oil begins to shimmer, being careful not to crowd the Dutch oven.
• Cook until golden brown, about 2 minutes on each side.
• Once all the steaks have been browned, remove them to a plate.
• After removing the last steaks from the pot, add the onions, garlic, and celery, and cook them for 1 to 2 minutes.
• Stir the tomato paste into the mixture. Then, add the tomatoes, paprika, oregano, Worcestershire sauce, and beef broth, and stir well.
• Add the meat back to the pot, submerging it in the liquid.
• Place the pot on the middle rack of the oven and cover it.
• Bake until the meat is tender, about 1 1/2 to 2 hours.
• Serve and enjoy with your favorite sides.

SWISS STEAK

Steps:

• Tenderize the round steak with a meat mallet.
• Generously salt and pepper both sides of the beef. Add the flour to a shallow bowl and dredge the beef in it.
• Heat 1 1/2 tablespoons vegetable oil in a Dutch Oven or heavy stock pot and brown the meat on both sides. Remove the meat to a plate.
• Heat remaining vegetable oil in the pot. Add the onion and carrots and cook until the onions are tender; approximately 5-7 minutes. Reduce the heat to low and add the garlic cooking for 1 minute while stirring constantly.
• Add the tomato paste, beef broth, diced tomatoes, Worcestershire sauce, marjoram, thyme and the browned beef. Gently scrap the bottom of the pot to remove the brown bits. Cover the pot and place in the oven at 350 degrees for 2 hours or until the meat is very tender.
• If desired serve over mashed potatoes, white rice, or egg noodles with the meat and sauce ladled over the top.
• NOTES Use a meat mallet to tenderize your round steak. Cover the round steak with plastic and beat the round steak to about a 1/2 inch thick. You can make this recipe in a Dutch oven, stock pot, ovenproof skillet, or casserole dish . Just cover it with aluminum foil if the vessel does not have an ovenproof lid before placing in the oven. Peel the carrots so they have that beautiful bright orange color. I like to use fire roasted tomatoes but diced tomatoes work well too. Dried oregano may be substituted for dried marjoram. I like marjoram because it is a little sweeter, less pungent, and overall more subtle. Store leftovers in an airtight container for up to 3 days. Reheat in the microwave at a reduced power. Freeze in a sturdy freezer container for up to 3 months. Defrost in the refrigerator overnight.

EXTREME MELT-IN-YOUR-MOUTH STEAKS

Steps:

• In a food processor combine all ingredients except the steaks; process until well blended.
• Using a fork prick holes on both sides of the steaks, then place in a shallow glass baking dish or container.
• Pour the marinade over steaks and turn to make certain that steaks are coated in the marinade.
• Cover and refrigerate for 6-24 hours (turning once or twice during marinating time).
• A couple of hours before ready to grill remove the steaks from the fridge and the marinade, place on plates and let come down to room temperature (discard the marinade).
• Grill steaks until desired doneness.