Oven Swiss Steak Food

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AL'S BAKED SWISS STEAK

2019-05-10



Al's Baked Swiss Steak image

This is a variation on another recipe, which is great as is, but I couldn't make Swiss steak without green peppers or garlic. I also season the meat instead of the flour; it gets a more intense taste that way.

Provided by Al Kavalauskas

Categories     World Cuisine Recipes     European     Swiss

Time 2h5m

Yield 4

Number Of Ingredients 16

Ingredients:

  • 1 pound boneless beef round steak
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ½ teaspoon seasoned salt (such as LAWRY'S®)
  • 1 tablespoon all-purpose flour, or as needed
  • ¼ cup vegetable oil
  • 1 (14.5 ounce) can stewed tomatoes
  • 1 medium onion, chopped
  • 1 green bell pepper, chopped
  • ¼ cup beef broth
  • ½ cup chopped carrots
  • ¼ cup chopped celery
  • 2 cloves garlic, minced
  • 1 tablespoon all-purpose flour
  • ¼ teaspoon Worcestershire sauce
  • ¼ cup shredded sharp Cheddar cheese

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.

Nutrition Facts : Calories 313.3 calories, Carbohydrate 15.8 g, Cholesterol 46 mg, Fat 20 g, Fiber 2.7 g, Protein 18.6 g, SaturatedFat 5 g, Sodium 777.4 mg, Sugar 6.4 g

OVEN SWISS STEAK

2002-12-30



Oven Swiss Steak image

Make and share this Oven Swiss Steak recipe from Food.com.

Provided by Joy1996

Categories     Healthy

Time 2h10m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients:

  • 2 lbs swiss steak or 2 lbs round steaks
  • 1/2 cup flour
  • 1 teaspoon salt
  • 1/2 tablespoon black pepper
  • 1 medium onion, sliced and separated into rings
  • 2 large carrots, thinly sliced
  • 2 stalks celery, thinly sliced
  • 1 (14 1/2 ounce) can diced tomatoes, undraind
  • 1 (8 ounce) can tomato sauce
  • 8 ounces water
  • 1 dash Worcestershire sauce
  • hot mashed potatoes

Steps:

  • Heat oil in large skillet.
  • Combine flour, salt and pepper.
  • Cut steak into 4 or 5 servings; dredge in flour mixture.
  • Brown on both sides in hot oil; remove to large baking dish.
  • Place vegetables over steak; pour tomatoes, tomato sauce, water and Worcestershire over all.
  • Cover and bake at 350 degrees for 1 1/2- 2 hours, or until meat is tender.
  • Serve with sauce spooned over the mashed potatoes.

OVEN SWISS STEAK

2022-06-13



Oven Swiss Steak image

I was really glad to find this recipe since it's a great way to use round steak and it picks up fabulous flavor from one of my favorite herbs - tarragon. I am a homemaker with three children and enjoy cooking tasty dinners like this one for my family. -Lorna Dickau, Vanderhoof, British Columbia

Provided by Taste of Home

Categories     Dinner

Time 1h45m

Yield 6 servings.

Number Of Ingredients 10

Ingredients:

  • 8 bacon strips
  • 2 pounds beef top round steak (3/4 inch thick)
  • 2 cups sliced fresh mushrooms
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1/2 cup chopped onion
  • 1 to 2 teaspoons dried tarragon
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 1 cup heavy whipping cream
  • Minced fresh parsley, optional

Steps:

  • In a large cast-iron or ovenproof skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain, reserving 1/4 cup drippings. Crumble bacon and set aside. , Trim beef; cut into serving-size pieces. Brown on both sides in drippings. Top meat with mushrooms, tomatoes and onion. Sprinkle with tarragon and bacon. Cover and bake at 325°, until meat is tender, 1-1/4 to 1-3/4 hours, basting twice. , Remove meat to a serving platter; keep warm. Combine cornstarch and water until smooth; add to skillet. Bring to a boil; cook and stir until thickened, about 2 minutes. Reduce heat; stir in cream. Simmer, uncovered, until heated through, 3-4 minutes. Return meat to skillet and turn to coat with sauce. If desired, sprinkle with parsley.

Nutrition Facts : Calories 385 calories, Fat 26g fat (12g saturated fat), Cholesterol 116mg cholesterol, Sodium 308mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 31g protein.

Top Asked Questions

  1. How to cook Swiss steak in the oven?
    This Swiss steak in oven recipe includes tender beef cooked in a flavorful tomato-based sauce. Preheat oven to 350°F. Using a meat mallet, pound meat to ½″ thickness. Combine flour, paprika, garlic powder, oregano, pepper, and salt to taste in a baking dish.
  2. How to cook beef chuck steak in a Dutch oven?
    Preheat oven to 350°F. Using a meat mallet, pound meat to ½″ thickness. Combine flour, paprika, garlic powder, pepper & salt to taste. Dredge meat in flour mixture. Heat 1 tablespoon of olive oil over medium heat in a dutch oven. Brown steaks on each side (adding additional olive oil if needed).
  3. How to cook steak on the stove?
    Heat oil in large skillet. Combine flour, salt and pepper. Cut steak into 4 or 5 servings; dredge in flour mixture. Brown on both sides in hot oil; remove to large baking dish. Place vegetables over steak; pour tomatoes, tomato sauce, water and Worcestershire over all. Cover and bake at 350 degrees for 1 1/2- 2 hours, or until meat is tender.
  4. What is a Swiss steak?
    Although many might think Swiss steak comes from Switzerland, in reality, the name comes from the "swissing" technique for tenderizing meat. Tough cuts of meat go through a mechanical tenderizer, or a swissing machine, and come out the other end with cube-shaped indentations.

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