Best 6 Swiss Steak Without Tomato Recipes

SWISS STEAK WITHOUT TOMATOES

Steps:

• Season the flour with salt and pepper. Using a meat mallet or the edge of a heavy saucer, pound it into the meat. Sprinkle flour on it and pound away. When the steaks are less than an inch thick, brown them in the oil or fat in a large heavy frying pan. Cast iron is best. Add the onions and about 3/4 cup of boiling water, cover and allow to simmer for up to 2 hours, adding boiling water if needed. The flour and the pounding help to tenderize the meat, and makes a fantastic gravy. You can add more flavoring to the flour, like garlic powder, dried parsley flakes, dried thyme or rosemary or whatever. This can also be done in the oven in a large heavy casserole pan. Do the same as above, but bake in a preheated 350 degree oven for about 1 1/2 hours. cook's notes When I first had Swiss Steak with tomatoes in it, I wasnt sure what it was. Im kind of winging it with this recipe, but its the way my grandmother made Swiss Steak. My sister and I called it pounding steak.

SWISS STEAK

Steps:

• Mix flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper together in a bowl. Sprinkle half the flour mixture on one side of round steak pieces; pound steak until coating is absorbed. Flip steak and coat with remaining flour mixture; pound steak until coating is absorbed. Cut steak into 6 pieces.
• Melt shortening in a large skillet over medium heat; place steak pieces in the hot shortening. Cook until browned, 7 to 10 minutes per side. Cover and simmer until tender, about 1 hour, adding water as needed.
• Turn steak pieces over and add tomatoes, onion, and green bell pepper to the skillet. Season with salt and black pepper. Simmer until vegetables are tender, about 30 more minutes.

EASY SWISS STEAK

Steps:

• In a large nonstick skillet, brown cube steaks on both sides in oil over medium-high heat; remove and set aside. In the same skillet, saute the onion, celery and garlic for 3-4 minutes or until tender. Add the tomatoes, tomato sauce and bouillon. Return steaks to the pan. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 to 1-3/4 hours or until meat is tender. , Combine cornstarch and water until smooth; stir into tomato mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.

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.

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 WITHOUT TOMATO

Steps:

• Put flour, salt, and pepper in large ziploc baggie.
• Add pounded steak pieces and shake well.
• Do not remove from bag.
• In large dutch oven, heat oil over medium high heat until shimmering.
• Shake baggie to recoat steak pieces, shake each piece to remove excess flour, and add to skillet.
• Fry until browned on each side, approximately 2 minutes per side.
• (This will have to be done in batches. Remove each browned piece to a plate.).
• Add onions to dutch oven, cover and cook for one minute.
• Add soup and broth, stir well, add steak pieces, cover, and place in 325 oven for 90 minutes.
• If using mushrooms, add after 60 minutes and replace in oven.
• This makes a lot of gravy that doesn't usually have to be thickened and is wonderful on boiled or mashed potatoes.