OldFashioned Swiss Steak Recipe

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In a skillet, heat olive oil over medium high heat, cook for 5 minutes per side or until browned (internal temperature must reach 160°F/71°C). Remove onto a plate, cover with foil and set aside. In the same skillet, melt the butter, and sauté the mushrooms and onions for 4-5 minutes or until the onion is translucent.

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Dredge each piece of beef well in the flour. Sear the steak: Heat 2 tbsp of the olive oil in large, deep skillet over medium-high heat. Add the dredged beef to the skillet and cook for 4-5 minutes per side, or until seared and well browned. Remove the beef from the skillet and set aside.

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Stovetop Instructions. Add 2 tablespoons of the oil to a large dutch oven, (or a large oven proof skillet with a secure lid). Heat the oil over medium heat. Add the onion and green pepper to the skillet and cook for about 4 minutes. Add the garlic and cook for 1 additional minute.

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Preheat oven to 325° F. In a large resealable plastic bag, combine flour, salt, pepper, and granulated garlic. Add steak, a few pieces at a time, and shake to coat. On the stovetop, heat oil in a cast-iron Dutch oven (or other heavy, oven-safe pot) over medium-high heat. Brown steak in oil on both sides.

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Remove steaks from pan and set aside. Add beef broth, packet of brown gravy mix, and can of diced tomatoes with the juice. Stir well, scraping the bottom of the pan. Add the steaks back to the pan and bring to a boil. Reduce the heat to a simmer, cover, and cook for 1 to 1 1/2 hours or until meat is fork tender.

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Sprinkle flour over onions and drippings in the skillet. Stir in flour with a fork, scraping bits of beef off of the bottom of the skillet as you stir. Gradually mix in beef broth and sherry. Season with seasoned salt. Simmer and stir over medium-low heat until gravy thickens, about 5 minutes.

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Drain away all but about 2 tablespoons of the grease from the pan. Put the pan back on the heat and add the sliced onions. Cook until just translucent (about 3 minutes). Add the undiluted onion soup, gravy mix, and water and stir well. Bring to boil, reduce the heat to a simmer, and stir in the Worcestershire sauce.

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Dump the entire bottle of Catalina, Russian or French salad dressing over the steak. Pour 1 cup of water and a dash (or two) of Worcestershire sauce over the dressing and stir until the liquids are blended. Turn down the heat and simmer until the steak is done according to your taste.

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Mix 2 cups flour with salt and pepper. Shape ground beef into four thin patties. Dip patties into flour, then beaten egg, then flour again. Put shortening, oil or lard into a heavy skillet over medium high heat. When a little flour sprinkled into skillet begins to sizzle, add patties. Cook for about 5 minutes per side.

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Line a cookie sheet with aluminum foil, and place the frozen hamburger patties on it. Mix the sauce ingredients and pour over hamburger patties, then cover with more foil. Bake the patties at 325°F for 1 hour.

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Preheat your oven to 350℉/177℃ and prepare the steaks up until step 4 above. Add the meat to the veggies, pushing it down, then cover with a lid or piece of foil and bake in the oven for 1 ½ - 2 hours until tender. Let the steak rest for a few minutes before serving.

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Dredge the steaks in the flour, shaking off any excess flour. Heat 1 tablespoon of the canola or vegetable oil in a 12-inch high sided skillet or Dutch oven over medium heat until shimmering. Add half the steaks and sear until browned and releases easily from the pan, about 2 minutes per side. Transfer to a plate.

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Combine beef, salt, pepper, egg and onion. Mix well. Spread on large sheet of aluminum foil on cookie sheet. Pat into circle and make slight indentation (deep enough to hold sauce). Pour in mixed sauce ingredients. Cover with foil. Bake at 325 degrees for 1 hour. Makes 6 servings. SPREAD THE LOVE.

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Instant Pot Or Pressure Cooker Method: Prepare the seasoning mix and set aside. Tenderize the round steak and dredge in the seasoned flour mix. Set Instant Pot on sauté, add oil, and brown seasoned meat on both sides. Sauté onions in oil for about 4 to 5 minutes in a skillet. PRO TIP: sliced mushrooms can be added.

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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.

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Instructions. Preheat oven to 325 degrees F. Place flour in a shallow dish or tray. Dip steak in flour to coat on both sides. Place in the bottom of a Dutch oven or other large covered baking dish that has been sprayed with cooking spray. Add remaining ingredients (except cornstarch). Cover and bake for 2 hours.