Trim all the fat off of the round steak, and cut it into serving size pieces. Put the fat in a large skillet to render. Do this while you are flouring the meat so that the skillet is nice and hot when you add the steak to it.
Take the remaining meat and coat one side at a time with the seasoned flour. My mother would use the edge of a sturdy saucer, so I do that too, but the blunt side of a heavy knife works well also.
Whatever you use, pound the flour into the meat thoroughly. Dust with a little more flour, turn over, and repeat. The point is not to make the meat thinner, but to tenderize it, and work the flour into it, so don't smash it down. Quick jabs work well. Dust with more flour when necessary.
Brown the pieces very well. When nice and brown on both sides, add the liquid. Bring to a boil, reduce to a simmer, and cover. Cook for about an hour, maybe a little more, until the meat is getting nice and tender. Stir in the carrots. Leave uncovered, and cook until the meat and carrots are tender. The gravy should have thickened nicely.
Serve with mashed potatoes, and a nice salad or coleslaw.
|Time:||10 Minutes Preparation Time|
2 Hours Cooking Time
Source: My mother, Vicy.
By Copasetic 1 from North Royalton, OH
Place meat in slow cooker, toss with steak sauce, top with onions, celery, bell pepper, and tomatoes, cover with lid and cook on low for 9 to 10 hours or on high for 4 to 5 hours. (I prefer cooking on low because the meat ends up being tenderer by cooked more slowly).
Mix flour and water in a small bowl, stir into meat mixture and cook, covered, for an additional 5 minutes or until sauce is thickened, stirring occasionally. Season the steak with salt and pepper to taste and serve.
By Deeli from Richland, WA
Flour and season the steak with salt, pepper and paprika, brown in the melted shortening.
After you turn the meat add onions, sour cream and grated cheese.
Pour the water around the edges. Cover tightly and simmer until the meat is tender.
Garnish servings with more sour cream and a sprinkling of grated cheese.
By latrtatr from Loup City, NE
Cut meats into 4 portions. Mix flour and salt; pound into meat (set aside remaining flour). Brown meat in small amount of oil. Place in shallow baking dish. Blend remaining flour with dripping in skillet. Add remaining ingredients, except cheese. Cook until boils. Pour over meat. Cover and bake at 350 F. for 1 hour. Top with cheese and heat a few minutes.
By Robin from Washington, IA
Spread foil with margarine. Lay meat overlapping. Sprinkle with onions, green pepper, mushrooms and seasonings. Mix and add A-1 steak sauce and cornstarch and juice. Pour over meat. Fold in foil. Bake at 350 degrees F for 2 hours.
By Robin from Washington, IA
By Robin from Washington, IA
Cut meat into serving size portions. Combine dry ingredients in medium size bowl. Roll steak in flour mix till completely covered. Heat shortening in skillet till hot, add meat and brown on both sides, but don't over cook. Place meat on paper towels to drain. Drain shortening off as much as possible. Place meat back in frying pan with rest on ingredients, heat to high till steaming and then turn down and let simmer for 35-45 minutes.
Another way this is good, after browning the meat, lift meat to your crockpot and cover with remaining ingredients (can also use any garden veggies you have on hand such as fresh tomatoes quartered, fresh zucchini, fresh summer squash).
Good served with rice.
By Terri H.
By Jackie from Willits, CA
I am looking for a recipe that I have used many times and now I can't find it. It is for a no browning, easy, oven-baked Swiss steak. I know part of the recipe includes ketchup combined with Worcestershire sauce which you pour over the pieces of round steak in a baking pan. You can add chopped celery, onions and mushrooms. I believe that the recipe also calls for a little red cooking wine. I love this recipe as it's so easy to make and tastes like you slaved for hours. Does this ring a bell with anybody?
Lovethosehounds from Port Charlotte, FL
Cook on low for 6-8 hours. Thicken the sauce with a little flour and serve with mashed potatoes and a green vegetable. Yum! (04/13/2006)
Editor's Note: I've always used cube steak or pounded steak to make swiss steak so I'd say Yes, it is the same thing. (04/18/2006)
When making this recipe, my eldest daughter always tells me she hopes I'm making the GOOD swiss steak.
Cover and bake in a 350 degree F oven (or bring to boil, then reduce heat, cover and simmer) until meat is tender when pierced, about 1-1/2 hours.
Makes 4 Servings
Source: this recipe is an old but updated by me, from all-recipes.
By Connie from Cotter, AR
Preheat oven to 350 degrees F. Sprinkle the steak on both sides with the salt and pepper.
Cut the steak into 4 pieces. Pound both sides of the pieces until the pieces are 1/2 inch inch thick.
Coat a 12 inch nonstick skillet with cooking spray. Heat the skillet over moderately high heat.
Add steak and cook for 3 minutes on each side or until browned. Transfer to a 13x9x2 inch baking dish with a lid.
Stir the flour into the drippings in skillet. Add the tomatoes, celery, corn, onions and oregano.
Heat to a boil and cook for 1 minute stirring constantly; pour over the meat.
Cover and bake for 1-1/4 hours or until meat is tender. Serve with mashed potatoes or hot, cooked noodles.
By Darlene in Mississauga
Does anyone know how to make Swiss steak? My mom used to make it using a Swiss Steak seasoning packet that she bought at the grocery store. She said she has been looking for it in Texas, and can't find it.
Tear off a five-foot length of household weight aluminum foil and fold double. Combine ketchup and flour; spoon half the mixture in center of foil. Place steak on top.
Cut round steak into 6 serving size portions. In a bowl, combine flour and salt. With meat mallet, pound 1 tablespoon flour mixture into meat on each side.
Easy recipe and I like it because of the veggies added to it. If you don't want a veggie on the side, you don't have to have one. Kind of a one-dish meal, in a way.
Combine flour and seasonings; mix thoroughly. Cut steak in serving size pieces and roll in flour mixture thoroughly. Use mallet to beat flour into steak.