rock pot directions:
Prepare swiss steak as above except cut meat
In cooking oil, brown meat on both sides.
Place slices of onion on top of meat.
Add canned tomato, seasoned salt and garlic salt.
Simmer for a little over an hour.
Cook rice in last half hour.
Serve swiss steak over rice.
Serves 4.
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.
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.
easoned salt; mix well, add beef pieces and turn to coat
Cut steak into 4 serving pieces.
Dredge in flour mixed with salt.
Place in Crock Pot. Add chopped vegetables and Worcestershire sauce. Pour tomato sauce over meat and vegetables. Cover and cook on low 8-10 hours or on high 4-5 hours.
Just before serving, sprinkle with grated cheese.
NOTE: Recipe may be doubled for 5-quart Crock Pot. Cook the maximum time.
hallow baking dish.
Cut steak into four portions and pound
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.
bowl. Sprinkle pieces of steak with flour mixture and pound
Trim fat from steak and coat with flour and pepper.
Pound meat with edge of plate or wooden mallet to tenderize before meat is floured if desired.
Heat oil in skillet.
Brown steak on both sides; remove steak from skillet.
Saute onion in skillet.
Add tomatoes, beef broth, vegetable juice and meat.
Cover and simmer 1 1/2 hours.
Add carrot pieces and simmer until carrots are tender. Makes 6 servings, 226 calories; 252 mg. sodium per serving.
Place flour into a bowl. Dredge strips of round steak in flour to coat.
Heat vegetable oil in a large skillet over medium heat; brown strips of round steak in the hot oil, 7 to 8 minutes per side.
Transfer beef strips to a slow cooker. Add cream of mushroom soup, Cheddar cheese soup, onion, green bell pepper, garlic, Worcestershire sauce, and browning sauce; stir. Season mixture with salt and black pepper.
Cook on High and cook 4 hours.
Cut beef into 6 serving pieces.
Spray 12-inch skillet with cooking spray; heat over medium-high heat. Sprinkle beef with seasoned salt. Cook in skillet 6 to 8 minutes, turning once, until brown.
Layer potatoes, carrots, beef and onion in 4- to 5-quart slow cooker. Mix tomatoes and gravy; spoon over mixture in slow cooker.
Cover and cook on low heat setting 7 to 8 hours or until beef and vegetables are tender. Sprinkle with parsley.
oderately high heat, brown the steak on both sides in the
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.
Combine flour, salt and pepper.
Cut steak into serving size pieces; dredge in flour mixture.
In a skillet, brown steak in oil.
Drain and place in a 2 1/2-quart casserole dish.
Top with celery, onion and mushrooms.
Combine water, garlic and steak sauce.
Pour over vegetables.
Cover and bake at 350\u00b0 for 1 1/2 hours or until meat is tender.
Makes 6 servings.
Remove outside fat and cut steak into serving pieces. Sprinkle with salt.
Brown under broiler, turning once.
Remove from broiler and place in baking dish.
Stir onion, herbs and bay leaves into tomatoes.
Pour over steaks.
Cover; bake in a 300\u00b0 oven for 1 1/2 hours, until beef is tender.
Stir flour into cold water to make smooth paste.
Pour over steaks; bake for 20 minutes more, or until sauce thickens.
Makes 4 servings.
Cut 1 1/2 pounds tenderized round steak into small pieces. Season and flour. Brown a small amount of water. When all are browned, cover steak with water and simmer 45 minutes to 1 hour. While steak is simmering, grate 1 1/2 cups Velveeta or American cheese. Stir cheese into steak and gravy. Simmer about 15 minutes more. Serve over rice or with mashed potatoes.
Trim steak and pound well.
Cut into 6 to 8 pieces.
Mix flour, salt and pepper.
Coat beef with flour mixture.
Place meat and remaining flour mixture into rectangular baking dish, 12 x 8-inch or 10-inch square.
ne side of round steak pieces; pound steak until coating is absorbed