Best 10 Simmered Swiss Steak Recipes

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.

SWISS STEAK

Steps:

• Preheat the oven to 325 degrees F.
• Cut the meat with the grain into 1/2-inch thick slices and season on both sides with the salt and pepper. Place the flour into a pie pan. Dredge the pieces of meat on both sides in the flour mixture. Tenderize the meat using a needling device, until each slice is 1/4-inch thick. Dredge the slices on both sides once more and set aside.
• Add enough of the bacon drippings or vegetable oil to just cover the bottom of a 4 to 5-quart Dutch oven set over medium-high heat. Once the oil begins to shimmer, add the steaks to the pan, being careful not to overcrowd. Cook until golden brown on both sides, approximately 2 minutes per side. Remove the steaks to a plate and repeat until all of the steaks have been browned.
• Remove the last steaks from the pot and add the onions, garlic, and celery. Saute for 1 to 2 minutes. Add the tomato paste and stir to combine. Next add the tomatoes, paprika, oregano, Worcestershire sauce and beef broth and stir to combine. Return the meat to the pot, submerging it in the liquid. Cover the pot and place it in the oven on the middle rack. Cook for 1 1/2 to 2 hours or until the meat is tender and falling apart.

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 WITH MUSHROOMS, ONIONS, & GRAVY

Steps:

• Cut meat into 6-8 large sized pieces (meat will shrink).
• Mix the flour, salt, and pepper in a medium sized dish.
• In a 12 inch skillet heat the vegetable oil until medium hot over medium high heat.
• Dredge meat in the flour mixture well on both sides.
• Brown the meat in the oil well on both sides.
• There should be enough room in the skillet to brown all the meat at once.
• Turn the heat down to medium low.
• Pour the mushrooms and liquid over the meat.
• Top the mushrooms with the sliced onions.
• Cover and simmer 1 to 1 1/2 hours until the meat is tender.
• NOTE**** add water 1/2 cup at a time about every 15 minutes to keep the meat cooking with moist heat.
• When meat is tender turn off heat and remove meat from pan.
• Add 3-3 1/2 cups of cold water to the remaining flour which wasn't using with dredging.
• Stir well to remove lumps.
• Slowly add to the drippings in the pan.
• Stir constantly over medium heat until thickened.
• If gravy is too thick add more water-- if too thin add more flour mixed with cold water.
• Taste and add more salt, pepper/and or beef flavoring as desired.
• Turn heat down to low and gently slide the meat back into the gravy.
• Heat until the meat is hot again and serve.
• Great with mashed potatoes or steamed rice.
• OPTIONAL Hint: I often add a couple teaspoons of Kitchen Bouquet to the finished gravy to give it more color. I decided I should add a note about this in case others would like this helpful hint.

CREAMY SWISS STEAK

Steps:

• In a large resealable plastic bag, combine the flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat., In a large skillet, brown beef in butter on both sides. Transfer to a 3-qt. slow cooker; top with onion. Combine soup and water; pour over onion. Cover and cook on low for 8-10 hours or until meat is tender. Serve with noodles.

SWISS STEAK

Steps:

• 1. Cut steak into individual portion sized pieces (about palm size)
• 2. In a small bowl or cup whisk together chicken stock and 2 - 1/2 Tbsp. of flour and set aside
• 3. Salt and pepper each piece of meat on both sides, then dredge in flour
• 4. Brown meat in hot oil, a few pieces at a time. Use just enough oil to brown well. (2 Tbsp)
• 5. Remove meat from skillet.
• 6. Add chicken stock and flour mixture to pan drippings, stir well, scraping sides of the pan
• 7. Remove from heat and scrape rue from pan into crock pot
• 8. Add tomatoes and chopped vegetables to crock pot and stir.
• 9. Add browned meat making sure to push meat down into the sauce.
• 10. Cook on low for 4 hours. Serve with sauce spooned over top.

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.

SIMMERED ROUND STEAK

Steps:

• Trim fat from steak and cut meat into serving pieces.
• In large frying pan, brown meat in hot oil.
• Drain off oil.
• Add remaining ingredients; stir to combine.
• Simmer; covered, 1-1 3/4 hour or until meat is very tender.
• You can also put meat and sauce in a 13" by 9" pan, cover with foil, and bake in 350 degree oven for 1 3/4-2 hours .

CLASSIC SWISS STEAK

Steps:

• 1. Your Beef
• 2. Add salt and pepper to flour. I salt and pepper it fairly heavily.
• 3. Coat your slab of beef with the flour mix.
• 4. Beat flour into the beef with a heavy mallet. I like to use this one.This should be a messy process! Flour goes everywhere. Good cooking isn't necessarily a clean operation:) You can cover your floured beef with wax paper for the first couple of mashes with the hammer but you don't want the wax paper infused with your beef so I remove it after the first few pounds. But, beat it , beat it, beat it, flip it and beat it some more! It's good therapy!
• 5. Then coat again with a thin layer of flour before heading into you hot ready to sear pan.
• 6. Large pan with half stick of butter
• 7. Sear your beef on both sides on medium to high heat, about 2 minutes per side.
• 8. Add water to pan, cover with a tight lid and simmer long, and slow, on low. I would say at least two hours, could be three depending on the thickness of your beef. Try not to lift the lid at all while cooking. Do not let the steam escape. If you want, you can flip you beef once, half way thru but leave that lid alone as much as possible!
• 9. Make gravy from drippings with flour and water roux.

OLD-FASHIONED SWISS STEAK

Steps:

• In a large plastic bag, combine 1/2 cup flour, 1 teaspoon salt, 1/2 teaspoon pepper and garlic salt. Add beef, a few pieces at a time, and shake to coat. Remove meat from bag and pound with a mallet to tenderize. , In a Dutch oven, brown meat in oil until no longer pink. Add the green pepper, celery and onions; cook and stir for 10 minutes. Add garlic; cook 1 minute longer. Stir in the tomatoes, broth, soy sauce and remaining salt and pepper. Cover and bake at 325° for 2 hours. , Remove from the oven and return to stovetop. In a small bowl, combine water and remaining flour until smooth; gradually stir into juices. Bring to a boil over medium heat. Cook and stir sauce for 2 minutes or until thickened.