Spread butter on 20-inch piece heavy-duty foil.
Cut Swiss steak into serving pieces.
Place on foil.
Sprinkle with onion soup mix, mushrooms, green pepper, tomatoes, cayenne, salt and pepper.
Mix juice, A.1. sauce and cornstarch.
Pour over steak. Wrap foil over and double fold edges to seal.
Place on baking pan.
Bake 2 hours at 325\u00b0.
Roll back foil.
Let brown 10 to 15 minutes.
Serves 4 to 6.
Mix salt and pepper with the flour and pound it into the steak.
Brown the steak in the butter.
Add onion, tomato puree and some water and bouillon.
Cover and simmer 1 hour over low heat, or bake 1 hour at 250 degrees fahrenheit in a preheated oven.
Add sour cream and mix well.
Simmer 1/2 hour longer.
ound this mixture into the Swiss steak on both sides.
Fry
Spread butter in center of a 20-inch piece of heavy-duty foil.
Cut Swiss steak into serving pieces.
Arrange on foil, slightly overlapping each piece.
Sprinkle with onion soup mix, mushrooms, green pepper, tomatoes, salt and pepper. Mix juice, A.1. sauce and cornstarch.
Pour over Swiss Steak. Wrap foil over and double fold edges to seal tightly. Place in baking pan.
Cut meat into 4 pieces.
Trim fat.
Omit flouring and pounding meat.
Brown meat in hot oil.
In 3 1/2 to 4-quart crock-pot, place onion, celery and carrot. Sprinkle with thyme, tapioca, salt and pepper.
Pour undrained tomatoes over vegetables.
Add meat. Cover, cook on low heat for 10 to 12 hours.
Serve with hot rice or noodles.
Serves 4.
Spray a nonstick skillet with vegetable oil cooking spray.
Brown the steak well on both sides.
Pour off or blot away any fat.
Return the meat to the skillet and add the remaining ingredients.
Cover and simmer about 1-1/4 hours, or to desired doneness.
Cut round steak into serving size pieces and place in 5-quart crock-pot.\tPlace in layers with onion and season with salt and pepper.
Mix mushroom soup and milk in a bowl and spread evenly over top. Start crock-pot on high for about an hour, then turn to low for 7 to 8 hours.
Serve with mashed potatoes and a salad. This is delicious.\t(If you have a smaller crock-pot, just cut recipe in half.)
Preheat oven to 350\u00b0.
Combine onion salt, black pepper and flour.
Cut Swiss steak into 6 serving size pieces.
Pound flour mixture into each side of Swiss steak.
Brown in oil.
Arrange in single layer in baking dish.
Cut steak into pieces.
Pat in seasoning and water for 15 minutes.
Take out and flour and brown in skillet, then add meat to water and seasoning.
Cook for one hour.
Cut round steak into serving pieces. Season with salt and pepper.
Coat with flour and brown in small amount of oil.
Place in crock-pot with sliced onion.
Pour tomatoes over all. Cover and set to high temperature for 1 hour, then to low for 8 to 10 hours.
Pound flour, salt and pepper into both sides of round steak. Brown meat in greased skillet; add tomato soup and simmer slowly over moderate heat until savory and tender.
Remove meat and cut into desired portions.
Cook egg noodles as directed and drain. Saute egg noodles in steak gravy.
Pour into large platter and top with Swiss steak and parsley.
Put oil in frying pan.
Let oil get hot.
Just put steak in oil until steak gets light brown on both sides.
Put steak and oil in baking pan, then add 2 1/2 cups water, Lipton onion soup mix and 1 can of soup.
Put top on.
Cook at 350\u00b0 for about 2 1/2 hours.
If it gets dry, add a can of soup.
When done, take out meat and mix the sauce.
Put on potatoes.
ven over medium heat. Dredge steak strips in flour. Working in
Do not pound meat.
Brown steak in flour, salt and pepper.
Put in a roasting pan (it splatters).
Add tomato sauce, onion and celery and enough water to cover meat.
Bake at 350\u00b0 for 3 hours. If gravy is not thick, thicken.
This may be adjusted to personal tastes.
Pound flour into steak.
Season with salt and pepper.
Brown in oil on both sides.
Place in roasting pan.
Slice 3 to 4 onions over meat.
Pour bottle of ketchup over top and fill water in roaster to cover meat.
Bake for 3 to 3 1/2 hours at 350\u00b0. Ingredients make a delicious gravy.
I serve with mashed potatoes and tossed salad.
Cut steak into serving size portions, roll in flour and brown in butter in skillet. In large, deep baking dish, add tomatoes, onion, green pepper and bayleaf. Cook at 350\u00b0 for 90 minutes. Add peas, carrots and steak, salt and pepper to taste. Add water or V-8, as needed. Bake an additional 45 minutes.
ixture into the meat.
Brown the meat in the shortening
Pound steak with flour seasoned with salt and pepper.
Brown in oil; drain.
Mix remaining ingredients and add to steak.
Cover and simmer over low heat 2 hours or until meat is tender, stirring often.
Add water as necessary.
Cut steak into serving pieces.
Combine flour, salt and pepper, and sprinkle on steak.
Pound steak down on both sides, to about 1/4 inch thickness.
Brown the steak with the bacon grease in a large skillet.
Combine tomatoes (undrained), onion, green pepper and garlic powder.
Pour over steak and bring to a slight boil.
Turn the heat down and allow to simmer for 1 1/2 to 2 hours, occasionally stirring and adding water as necessary.
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.