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Swiss Steak (3 Versions, Stove Top, Crockpot, Oven)

 
Swiss Steak (3 Versions, Stove Top, Crockpot, Oven)
574

Learn how to make a savory swiss steak in a variety of ways with this simple and easy to understand recipe.

Yield

4

servings

Prep

30

min

Cook

10

hrs

Ready

10

hrs

Trans-fat Free, Good source of fiber
 

Ingredients

1 pound beef, round steak
boneles, cut 3/4 inch thick
2 tablespoons all-purpose flour
¼ teaspoon salt
¼ teaspoon black pepper
*
1 tablespoon vegetable oil
14 ½ ounces tomatoes
can, cut up
1 onions
sliced, separated into rings
½ cup celery
sliced
½ cup carrots
sliced
½ teaspoon thyme
dried, crushed
*
2 cups noodles
or rice, cooked, hot

Directions

STOVE TOP VERSION:

Trim fat from meat. Cut into 4 serving-size pieces. Combine flour, salt and pepper.

Using the notched side of a meat mallet, evenly pound the flour mixture into the meat. In a large skillet brown the meat on both sides in hot oil. Drain off fat.

Add undrained tomatoes, onion, celery, carrot and thyme. Bring to boiling. Reduce heat.

Cover and simmer about 1¼ hours or until meat is tender. Skim off fat. Serve with noodles or rice.

CROCKPOT VERSION:

Trim fat from meat. Cut into 4 serving-size pieces. Omit flour and pounding meat.

Brown the meat on both sides in hot oil. In a electric crockpot place onion, celery, carrots, sprinkle with thyme, 2 tablespoons quick-cooking tapioca, salt and pepper.

Pour undrained tomatoes over vegetables. Add meat.

Cover and cook on low-heat setting for 10 to 12 hours. Serve as above.

OVEN VERSION:

Prepare and brown meat in skillet as directed above for stove top version. Transfer meat to a 2-quart baking dish.

In the same skillet combine undrained tomatoes, onion, celery, carrot, and thyme. Bring to boiling, scraping up any browned bits in the pan. Pour over meat.

Cover and bake in a 350℉ (180℃) oven about 1 hour or until tender. Serve as above.

 

* not incl. in nutrient facts

Reviews

+1

about 2 years

After reading comments, added bell pepper (next time would use chile peppers instead, e.g. Anaheim or jalapeno) & mushrooms. Added GARLIC - about 4 cloves chopped - necessary for stews, pot roast, just about everything similar, in my opinion. In cast iron Dutch oven, browned meat sprinkled generously with seasoning salt, removed from pot & sauteed veggies until softened with tsp thyme & tsp Italian seasoning, & tsp fresh ground pepper. Added garlic last minute, then1/4 cup flour, cooked for 2 - 3 min., added home canned tomatoes (2 c.) & brought to boil, returned meat & juices to mix & put in 275 F oven for 30 min, & 250 F for approx 3 hrs more. Turned out quite well. Maybe a different recipe in the end?

-3

about 9 years

If you add a quartered bell pepper when you add everything to the pot it adds tremendous flavor.

+2

about 14 years

I found this to be rather bland so I used a can of stewed tomatoes Italian blend. Even with this addition it still needs some more seasoning. I will add mushrooms next time. With a little practice this could be a winner!

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Nutrition Facts

Serving Size 336g (11.9 oz)
Amount per Serving
Calories 41633% of calories from fat
 % Daily Value *
Total Fat 15g 24%
Saturated Fat 5g 24%
Trans Fat 0g
Cholesterol 90mg 30%
Sodium 219mg 9%
Total Carbohydrate 10g 10%
Dietary Fiber 3g 13%
Sugars g
Protein 74g
Vitamin A 66% Vitamin C 22%
Calcium 4% Iron 24%
* based on a 2,000 calorie diet How is this calculated?

 

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