Best 3 The Mystery Chefs Swiss Steak Recipes

Indulge in the delectable Swiss steak, a classic dish enjoyed by food enthusiasts worldwide. Originating in Switzerland, this comforting dish features tenderized beef simmered in a rich, flavorful sauce until it melts in your mouth. Our collection of Swiss steak recipes offers a diverse range of culinary experiences, ensuring there's something for every palate. From traditional Swiss steak with its savory gravy to modern variations that incorporate unique ingredients and cooking techniques, our recipes promise an unforgettable culinary journey.

Let's cook with our recipes!

MY MOTHER'S SWISS STEAK

My Mother's Swiss Steak image

My mother's recipe. Serve with potatoes, rice, or noodles.

Provided by nixxie

Categories Main Dish Recipes Beef Swiss Steak Recipes

Time 1h45m

Yield 6

Number Of Ingredients 11

Ingredients

¼ cup all-purpose flour
½ teaspoon salt
¼ teaspoon ground black pepper
2 pounds beef round steak, cut 1-inch thick
2 tablespoons vegetable oil
¼ cup water, or as needed
1 (14.5 ounce) can diced tomatoes
½ cup minced green bell pepper
1 teaspoon onion powder
½ teaspoon salt
⅛ teaspoon ground black pepper

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.

Nutrition Facts : Calories 262.4 calories, Carbohydrate 7.2 g, Cholesterol 76.1 mg, Fat 12.2 g, Fiber 1 g, Protein 28.6 g, SaturatedFat 3.6 g, Sodium 548.6 mg, Sugar 2.1 g

THE MYSTERY CHEF'S SWISS STEAK

The Mystery Chef's Swiss Steak image

This recipe appeared in "The Mystery Chef's Own Cook Book" by John MacPherson in 1934. It's a tried and true recipe in my house.

Provided by Miss Annie

Categories Meat

Time 2h20m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

2 lbs flank steaks or 2 lbs sirloin steaks, about 1 to 2 inches thick
1 (15 ounce) can tomatoes
3 tablespoons olive oil
2 medium onions, sliced
1 cup water
1/2 cup flour
salt & freshly ground black pepper

Steps:

Coat the steak with as much flour as will adhere.
Heat the olive oil in a large skillet over high heat and brown the steak on both sides.
Place the steak in a large baking dish or pan with a lid.
(Some cooks prefer to wrap the steak and remaining ingredients in aluminum foil.) Add the cup of water to the skillet you browned the steak in and dissolve all the brown bits in the skillet.
Add this liquid to the baking dish with the steak, along with the other ingredients.
Cover and cook on top of the stove over low heat for 2 hours, or bake in a 325ºF oven for 2 hours.

SWISS STEAK

Swiss Steak image

For dinner tonight, try Alton Brown's Swiss Steak cutlets from Good Eats on Food Network, cooked in bacon drippings and smothered in an oniony beef gravy.

Provided by Alton Brown

Categories main-dish

Time 3h15m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

2 pounds beef bottom round, trimmed of excess fat
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3/4 cup all-purpose flour
1/4 cup vegetable oil or bacon drippings
1 large onion, thinly sliced
2 cloves garlic, minced
2 stalks celery, chopped
1 tablespoon tomato paste
1 (14.5-ounce) can diced tomatoes
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 tablespoon Worcestershire sauce
1 1/2 cups beef broth

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.

Tips:

Use a heavy pot or Dutch oven for cooking Swiss steak. This will help to evenly distribute the heat and prevent the meat from sticking.
Brown the meat in batches if necessary. Don't overcrowd the pot, or the meat will not brown properly.
Use a good quality beef broth. This will add flavor to the sauce.
Simmer the Swiss steak for at least 1 hour, or until the meat is tender. The longer you simmer it, the more tender it will be.
Serve Swiss steak with mashed potatoes, egg noodles, or rice.

Conclusion:

Swiss steak is a classic comfort food that is easy to make and loved by all. With its tender meat and flavorful sauce, it's a dish that is sure to please everyone at the table. So next time you're looking for a hearty and satisfying meal, give Swiss steak a try!