Best 9 Swiss Steak In Foil Recipes

MOM'S SWISS STEAK

Steps:

• Preheat oven to 350 degrees and place the rack in the middle position of the oven.
• Cut the beef into serving-sized pieces. If some pieces are thicker than others, pound them with a meat tenderizer so they all are 1 inch thick.
• Season both sides of the meat with garlic powder, onion powder, salt and pepper, and place in a 9x13 baking dish.
• Add the tomatoes, onion, bell pepper, mushrooms, garlic, 1 teaspoon salt and pepper, 2 teaspoons onion powder and garlic powder, and three tablespoons Worcestershire sauce to a large mixing bowl. Fold it all together and pour over the steak in the 9x13 baking dish.
• Cover the dish and cook on 350 degrees for 1½ - 2½ hours covered. (The total cook time depends on the thickness of your meat and the cut of meat you use. It could require more time in the oven if it's not as tender as desired.)
• When the meat is tender, remove from the oven and allow to sit for 5 -10 minutes uncovered.
• If you'd prefer a thicker sauce, pour the liquid from the pan into a sauce pan over medium high heat. In a small bowl, combine 1 tablespoon cornstarch with 2 tablespoon water. Bring the sauce to a boil and stir in the cornstarch slurry for 1-3 minutes until it's thickened.

BAKED SWISS STEAK

Steps:

• Cut meat into two portions; pound to 1/4-in. thickness. Combine 1 tablespoon flour and salt; coat meat on both sides. In a skillet, brown meat in oil. Transfer meat to a greased shallow 2-qt. baking dish; set aside. , To pan drippings, add tomatoes, carrot, celery, onion, Worcestershire sauce and remaining flour. Bring to a boil over medium heat; cook and stir for 2 minutes. Pour over meat. Cover and bake at 350° for 1-1/2 hours or until the meat is tender. Sprinkle with cheese; return to the oven until cheese is melted.

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:

• Sauté onions and garlic: 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 herbs to the onions.
• Cover and simmer: Cover the pan with a tight fitting lid. If you have a domed lid that fits, use it. A domed lid will help circulate the steam and moisture from the cooking juices and keep the steak moist. Bring the steak in the tomato purée to a simmer and then lower the heat to the lowest heat possible to maintain a low simmer. (We use the warm setting on our electric range, if using a high BTU gas range you may want to prop the pot up on some balled up foil to give it more distance from the heat.) Cook for 1 1/2 hours.

SWISS STEAK IN FOIL

Steps:

• Tear off a 5' length of aluminum foil: fold double.
• Combine ketchup and flour.
• Spoon about 1/3 of mixture in center of foil, spreading slightly.
• Place steak on top of this.
• Season with salt and pepper.
• Cover meat with the onion slices, and remaining ketchup mixture.
• Sprinkle lemon juice over everything.
• Fold foil over and seal all edges securely.
• Place in a shallow baking pan, and bake at 450 for about 1 hr.
• or until meat is tender.

CLASSIC SWISS STEAK

Steps:

• In a large skillet, saute carrots in 1 tablespoon oil until crisp-tender; remove and set aside. Cut meat into four pieces. Add meat and remaining oil to skillet; cook over medium-high heat until browned on both sides. Add tomatoes, tomato sauce, sugar and oregano; cover and simmer for 1 hour. , Add the onion, celery, mushrooms and carrots; cover and simmer for 45 minutes or until the meat and vegetables are tender. Thicken if desired. Serve with noodles.

SWISS STEAK

Steps:

• Cut steak into serving-size pieces. 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 steak in oil. Drain and place in a 2-1/2-qt. casserole. Top with the celery, onion and mushrooms. Combine the water, garlic and steak sauce; pour over vegetables, , Cover and bake at 350° for 1-1/2 hours or until the meat is tender.

AL'S BAKED SWISS STEAK

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a shallow baking dish.
• Cut steak into four portions and pound to 1/4-inch thickness; season with salt, pepper, and seasoned salt. Coat meat evenly with about 1 tablespoon flour.
• Heat oil in a skillet over medium heat. Cook beef in hot oil until browned completely, 3 to 5 minutes per side; transfer to prepared baking dish reserving drippings in the skillet.
• To the drippings, add tomatoes, onion, green bell pepper, beef broth, carrots, celery, garlic, 1 tablespoon flour, and Worcestershire sauce. Bring the tomato mixture to a boil; cook and stir for 2 minutes. Pour the mixture over the meat in the baking dish. Cover dish with aluminum foil.
• Bake until beef is completely tender, about 90 minutes. Sprinkle cheese over beef and return to oven uncovered until cheese is melted, 3 to 5 minutes.

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.