SWISS STEAK

1 round steak
1 (8 oz.) can stewed tomatoes
1 (8 oz.) can tomato soup
1 onion, diced
1 green pepper, diced
1/2 c. flour
Salt & pepper to taste

Pound steak with knife, cut into serving pieces. On a plate, put flour, salt and pepper. Coat the meat with that mixture. Brown in frying pan on both sides. Add the remaining ingredients. Reduce to simmer. Cover and simmer 1-1 1/2 hours or until tender.

QUICK AND EASY SWISS STEAK

4 med. sized cubed steaks
1 onion, sliced
1 can cream of onion soup
1 can beefy mushroom soup
2 tbsp. shortening
1 can water

Brown cubed steaks in shortening. Place in baking dish. Cover with sliced onions. Mix together onion and mushroom soups and water. Pour over onions and steaks. Bake in 325 degree oven for 45 minutes or until onions are cooked.

SWISS STEAK AND RICE

2 lb. round steak, cut into strips
3-6 med. onions, sliced
1/4 c. oil
1/2 tsp. ginger
1/4 tsp. allspice
Salt and pepper

2 (10 1/2 oz.) cans tomato soup
1 soup can water
1 tsp. each Worcestershire sauce and
soy sauce
3/4 - 1 c. raw rice
1 bay leaf
1 can green beans, don't drain

Bake at 325 degrees 2 hours. Serves 6-8.

SWISS STEAK OVER WILD RICE

Coat steak with flour, salt, pepper, garlic salt and then brown steak in hot fat. In a saucepan bring to boil 1 large can tomatoes, 1 small can tomato sauce or paste and 1 large cut up onion. Place meat in roasting pan and cover with tomato mixture. Put lid on pan and bake at 350 degrees until tender and serve over Uncle Ben's long grain and wild rice. Rice prepared as follows: 6 ounce package according to directions (except) substitute 1 cup beef bouillon and 1 1/2 cups water for the 2 1/2 cups water that is called for the package. Combine rice with 1/4 pound sliced fresh mushrooms, which have been saute in a little butter.

SWISS STEAK

2 tbsp. dry bread crumbs
2 lbs. round steak, 1-1/2 inch thick
1 tbsp. margarine
1 (16 oz.) can tomatoes
2 med onions, thinly sliced
1/4 c. chopped celery
1 clove garlic, crushed
1 tbsp. Worcestershire sauce
Salt and pepper to taste

Combine bread crumbs with salt and pepper. Place steak on wooden board. Sprinkle steak with half of crumb mixture and pound into steak with mallet. Repeat on other side with remaining crumbs. Brush both sides with melted margarine. Broil 4 inches from heat, about 6 minutes on each side, or until well browned. In a Dutch oven combine remaining ingredients. Add steak, simmer 2 hours or until done. 8 servings. 1 serving: 214 calories or 3 meat and 2 vegetable exchanges

BRAISED SWISS STEAK

2 lb. round steak, cut 1" thick
2 tbsp. dry bread crumbs (packaged)
1 (8 oz.) can stewed tomatoes
2 med. onions, thinly sliced
1 tbsp. Worcestershire sauce
2 tsp. salt
1/4 tsp. pepper
1 tbsp. butter or margarine, melted
1/4 c. chopped celery
1 clove garlic, crushed

Combine bread crumbs, salt and pepper. Sprinkle half of crumb mixture on steak. Pound into steak with wooden mallet. Repeat on other side. Cut steak into 6 portions. Melt butter in large Dutch oven. Add steak; brown on both sides over medium heat. Add tomatoes, onion, celery, garlic and Worcestershire sauce. Bring to boiling. Reduce heat, simmer, covered for 2 hours or until meat is tender. Serves 6. 250 calories per serving.

ROUND STEAK AND ONIONS

1 to 1 1/2 lbs. round steak
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/2 tsp. dried leaf marjoram
1/4 c. all purpose flour
1/4 c. butter
2 med. sized onions, thinly sliced
1/2 c. beef broth
1/2 c. dairy sour cream

Cut steak into 4 pieces. On a plate, mix salt, pepper, marjoram and flour. Dredge steak in flour mixture. With the side of a plate, pound flour mixture into steaks, adding more of mixture until steaks are about doubled in diameter and about 1/4 inch thick. In a heavy skillet, heat butter over medium heat. Add onions. Sauté 10 minutes or until golden. Lift out onions; set aside. Add steak to hot fat; brown over medium high heat. Add beef broth and sautéed onions. Cover and simmer over very low heat 1 hour or until steaks are fork tender. Remove steaks onto a warm platter. Stir sour cream into pan drippings, whisking until smooth. Pour over steaks and serve. Makes 4 servings.

SWISS STEAK MOZZARELLA

2 lb. round steak, 1/2 inch thick
3 tbsp. flour
1/4 c. margarine
1 (18 oz.) can of tomatoes
1 1/2 tsp. salt
1/4 tsp. basil
1/8 tsp. pepper
1/2 c. chopped bell pepper
1/2 c. chopped onion
6 oz. shredded Mozzarella cheese

Cut meat into serving pieces and coat with flour. In a large saucepan, melt butter and brown meat. Add tomatoes, salt, basil, pepper, onions and green pepper. Cover and simmer for 1 1/2 hours or until meat is tender. Cover with cheese and heat only until cheese melts. Serve over rice.

SWISS STEAK

1 round steak, 1 inch thick, about 1
1/2 lbs.
1/4 c. flour
Salt, pepper to taste
1 lg. rib celery, sliced
1/4 lb. mushrooms, sliced
1 lg. onion, sliced
1 clove garlic, finely chopped
1 (8 oz.) can stewed tomatoes
1/4 tsp. each; dried crushed basil,
oregano, thyme

Trim excess fat from around steak. With edge of heavy saucer or meat mallet, pound flour into both sides of steak. Heat oil in large skillet; add steak and brown well on both sides over medium high heat. Place steak in a baking dish (about 12 by 8 by 2 inches). Lightly cook onion, celery, mushrooms, and garlic in the drippings in the skillet. Stir in tomatoes, basil, oregano and thyme. Pour over steak. Cover tightly with foil. Bake in a 300 degree oven (no need to preheat) until steak is tender, 1 1/4 to 1 1/2 hours.

SWISS STEAK

1 lb. round steak, cut in pieces
1 can tomatoes
1 bell pepper
1 tbsp. flour
1 pkg. onion soup mix

Drain tomatoes; mix liquid and flour. Heat until thick. Pour drained tomatoes and soup mix and bell pepper over steak. Then pour flour mixture over top and cook, covered at 350 degrees about 45 minutes.

CROCK POT EASY SWISS STEAK

2 to 2 1/2 lbs. round steak
1 pkg. onion soup mix
1/4 c. water
1 (10 oz.) can cream of mushroom soup

Cut steak into 5 to 6 serving size pieces. Place in crock pot. Add dry onion soup mix, water and soup. Cover and cook for 6 to 8 hours. Excellent with mashed potatoes. If you like lots of gravy use 2 packages soup mix and 2 cans of soup.

CROCK POT SWISS STEAK

1 1/2 - 2 lb. round steak
2 tbsp. flour
1 sliced green pepper
1 tsp. salt
1/8 tsp. pepper
2 tbsp. salad oil
1 lg. onion, sliced
1 (16 oz.) can tomatoes, cut up
1 stalk celery, thinly sliced
1 tbsp. thick bottled steak sauce

Cut steak into serving size pieces. Coat with flour, salt and pepper. In large skillet or slow cooking pot with browning unit, brown meat in oil. Pour off excessive fat. In slow cooking pot, combine meat with tomatoes, onion, green pepper and steak sauce. Cover pot and cook on low for 6 to 8 hours or until tender. Thicken juices with additional flour, dissolved in a small amount of water, if desired. Makes 5 or 6 servings. Serve with mashed potatoes.

SWISS TENDERLOIN OR STEAK (Crockpot)

2 tbsp. oil
2 1/2 to 3 lbs. meat
3 lg. carrots, diced
3 lg. stalks celery, diced
1 med. or lg. onion, diced
1 green pepper, diced
1 tbsp. Cajun spice
1 tbsp. Creole seasoning
1 tbsp. parsley flakes
1 tbsp. oregano
Water
1 qt. tomatoes, crushed

Put oil in heavy pan. Add meat and brown on all sides. (Do not cook past browning.) Put meat in crock pot. Add carrots, celery, onion, green pepper, and all spices. Put 1 cup of water in browning pan and cook loose all the "Brown". Pour over meat and vegetables. Add crushed tomatoes. Add water to cover meat, if necessary. Cover. Turn crock pot on High in the morning, it's ready for supper at night. Great over mashed potatoes.

MICROWAVE SWISS STEAK

3 tbsp. flour
1 lb. beef round steak, 3/4 inch thick
3 tbsp. dry onion soup mix - shake
mix before measuring
1 tbsp. brown sugar
3 tbsp. water
1 tsp. prepared mustard
1 (8 oz.) can tomato sauce

Sprinkle half of flour on one side of meat; pound in with rolling pin or meat mallet. Turn meat and sprinkle with remaining flour; pound with rolling pin. Cut into 4 serving size pieces. Arrange in 8 inch square microwave baking dish. In small bowl, combine all remaining ingredients, blend well. Pour over meat. Cover tightly with microwave safe plastic wrap. Microwave on medium for 12 to 17 minutes or until meat is almost tender. Let stand tightly covered for 10 minutes. Serves 4.

TOMATO SWISS STEAK - MICROWAVE

1/4 c. flour
1 tsp. salt
1/4 tsp. pepper
1 1/2 - 2 lb. round steak
2 lg. onions, sliced
1 (10 1/2 oz.) can condensed tomato
soup
1 (8 oz.) can tomato sauce

Combine flour, salt and pepper. Place steak on a board and pound half of the flour mixture into each side of the steak with the back of a heavy knife. Cut meat in 4 pieces and place in an 8" square glass baking dish. Sprinkle any remaining flour mixture over meat. Spread onions over meat. Combine tomato soup, tomato sauce and 1 soup can of water. Pour over steak. Cook, covered on HIGH for 5 minutes. Cook on BAKE for 20 minutes. Turn meat over. Cook, covered, on BAKE for 20 minutes, or until meat is tender. Check meat during last half of cooking time and add more water if needed.

MICROWAVE SWISS STEAK

1- 1/2 lb. round steak, 1/2 inch thick,
tenderized
1/4 c. flour
1 1/2 tsp. salt
1/4 tsp. pepper
1 med. onion, sliced thin
1 can tomatoes

Cut meat in 6 pieces, then coat with mixture of flour, salt, pepper. Place in 3-quart casserole. Cover with onion. Break up tomatoes with fork and pour over top. Cover, microwave at medium 70 to 80 minutes, rearranging meat and spooning sauce over after 40 minutes until tender.

MICROWAVE SWISS STEAK

2 lbs. round steak (1/2 inch thick)
1/4 c. flour
1 tsp. salt
1/8 tsp. pepper
1/4 tsp. dry mustard
1/4 tsp. garlic powder
28 oz. chopped tomatoes, don't drain
1/2 c. chopped celery
Chop 1/2 c. green pepper
1 onion, chopped
2 tbsp. butter or margarine

Place butter in 2 quart (7 x 12 inch) glass baking dish. Bake on roast for 1 minute or until melted. Add celery, pepper, and onion. Microwave on roast until golden. Combine dry ingredients. Dredge meat in dry ingredients and pound in with meat mallet. Place meat in microwave safe dish and arrange mixture on top. Add tomatoes. Cover with plastic wrap and microwave on simmer about 20 minutes. Uncover, turn over, recover and microwave another 20 minutes on simmer or until tender. Let stand 5 minutes before serving. Serves 45. 

SWISS STEAK

1/2 c. flour
1 tsp. dry mustard
2 lb. round steak
2 tbsp. oil
Salt & pepper
1 can mushrooms
1 c. sliced onion
1 1/2 c. canned tomatoes
1 tbsp. brown sugar
2 tbsp. Worcestershire sauce

Combine flour and mustard; pound into steak. Brown on both sides in the oil. Season with salt and pepper. Place meat in small roaster with lid. Mix next 5 ingredients and pour over meat; cover. Bake at 325 degrees for 1- 1/2 hours.

SWISS STEAK

1 round steak
1 (8 oz.) can stewed tomatoes
1 (8 oz.) can tomato soup
1 onion, diced
1 green pepper, diced
1/2 c. flour
Salt & pepper to taste

Pound steak with knife, cut into serving pieces. On a plate, put flour, salt and pepper. Coat the meat with that mixture. Brown in frying pan on both sides. Add the remaining ingredients. Reduce to simmer. Cover and simmer 1-1 1/2 hours or until tender.

QUICK AND EASY SWISS STEAK

4 med. sized cubed steaks
1 onion, sliced
1 can cream of onion soup
1 can beefy mushroom soup
2 tbsp. shortening
1 can water

Brown cubed steaks in shortening. Place in baking dish. Cover with sliced onions. Mix together onion and mushroom soups and water. Pour over onions and steaks. Bake in 325 degree oven for 45 minutes or until onions are cooked.

SWISS STEAK AND RICE

2 lb. round steak, cut into strips
3-6 med. onions, sliced
1/4 c. oil
1/2 tsp. ginger
1/4 tsp. allspice
Salt and pepper

2 (10 1/2 oz.) cans tomato soup
1 soup can water
1 tsp. each Worcestershire sauce and
soy sauce
3/4 - 1 c. raw rice
1 bay leaf
1 can green beans, don't drain

Bake at 325 degrees 2 hours. Serves 6-8.

SWISS STEAK OVER WILD RICE

Coat steak with flour, salt, pepper, garlic salt and then brown steak in hot fat. In a saucepan bring to boil 1 large can tomatoes, 1 small can tomato sauce or paste and 1 large cut up onion. Place meat in roasting pan and cover with tomato mixture. Put lid on pan and bake at 350 degrees until tender and serve over Uncle Ben's long grain and wild rice. Rice prepared as follows: 6 ounce package according to directions (except) substitute 1 cup beef bouillon and 1 1/2 cups water for the 2 1/2 cups water that is called for the package. Combine rice with 1/4 pound sliced fresh mushrooms, which have been sauté in a little butter.

SWISS STEAK

2 tbsp. dry bread crumbs
2 lbs. round steak, 1 1/2 inch thick
1 tbsp. margarine
1 (16 oz.) can tomatoes
2 med onions, thinly sliced
1/4 c. chopped celery
1 clove garlic, crushed
1 tbsp. Worcestershire sauce
Salt and pepper to taste

Combine bread crumbs with salt and pepper. Place steak on wooden board. Sprinkle steak with half of crumb mixture and pound into steak with mallet. Repeat on other side with remaining crumbs. Brush both sides with melted margarine. Broil 4 inches from heat, about 6 minutes on each side, or until well browned. In a Dutch oven combine remaining ingredients. Add steak, simmer 2 hours or until done. 8 servings. 1 serving: 214 calories or 3 meat and 2 vegetable exchanges

BRAISED SWISS STEAK

2 lb. round steak, cut 1" thick
2 tbsp. dry bread crumbs (packaged)
1 (8 oz.) can stewed tomatoes
2 med. onions, thinly sliced
1 tbsp. Worcestershire sauce
2 tsp. salt
1/4 tsp. pepper
1 tbsp. butter or margarine, melted
1/4 c. chopped celery
1 clove garlic, crushed

Combine bread crumbs, salt and pepper. Sprinkle half of crumb mixture on steak. Pound into steak with wooden mallet. Repeat on other side. Cut steak into 6 portions. Melt butter in large Dutch oven. Add steak; brown on both sides over medium heat. Add tomatoes, onion, celery, garlic and Worcestershire sauce. Bring to boiling. Reduce heat, simmer, covered for 2 hours or until meat is tender. Serves 6. 250 calories per serving.

ROUND STEAK AND ONIONS

1 to 1 1/2 lbs. round steak
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/2 tsp. dried leaf marjoram
1/4 c. all purpose flour
1/4 c. butter
2 med. sized onions, thinly sliced
1/2 c. beef broth
1/2 c. dairy sour cream

Cut steak into 4 pieces. On a plate, mix salt, pepper, marjoram and flour. Dredge steak in flour mixture. With the side of a plate, pound flour mixture into steaks, adding more of mixture until steaks are about doubled in diameter and about 1/4 inch thick. In a heavy skillet, heat butter over medium heat. Add onions. Sauté 10 minutes or until golden. Lift out onions; set aside. Add steak to hot fat; brown over medium high heat. Add beef broth and sautéed onions. Cover and simmer over very low heat 1 hour or until steaks are fork tender. Remove steaks onto a warm platter. Stir sour cream into pan drippings, whisking until smooth. Pour over steaks and serve. Makes 4 servings.

SWISS STEAK MOZZARELLA

2 lb. round steak, 1/2 inch thick
3 tbsp. flour
1/4 c. margarine
1 (18 oz.) can of tomatoes
1 1/2 tsp. salt
1/4 tsp. basil
1/8 tsp. pepper
1/2 c. chopped bell pepper
1/2 c. chopped onion
6 oz. shredded Mozzarella cheese

Cut meat into serving pieces and coat with flour. In a large saucepan, melt butter and brown meat. Add tomatoes, salt, basil, pepper, onions and green pepper. Cover and simmer for 1 1/2 hours or until meat is tender. Cover with cheese and heat only until cheese melts. Serve over rice.

SWISS STEAK

1 round steak, 1 inch thick, about 1
1/2 lbs.
1/4 c. flour
Salt, pepper to taste
1 lg. rib celery, sliced
1/4 lb. mushrooms, sliced
1 lg. onion, sliced
1 clove garlic, finely chopped
1 (8 oz.) can stewed tomatoes
1/4 tsp. each; dried crushed basil,
oregano, thyme

Trim excess fat from around steak. With edge of heavy saucer or meat mallet, pound flour into both sides of steak. Heat oil in large skillet; add steak and brown well on both sides over medium high heat. Place steak in a baking dish (about 12 by 8 by 2 inches). Lightly cook onion, celery, mushrooms, and garlic in the drippings in the skillet. Stir in tomatoes, basil, oregano and thyme. Pour over steak. Cover tightly with foil. Bake in a 300 degree oven (no need to preheat) until steak is tender, 1 1/4 to 1 1/2 hours.

SWISS STEAK

1 lb. round steak, cut in pieces
1 can tomatoes
1 bell pepper
1 tbsp. flour
1 pkg. onion soup mix

Drain tomatoes; mix liquid and flour. Heat until thick. Pour drained tomatoes and soup mix and bell pepper over steak. Then pour flour mixture over top and cook, covered at 350 degrees about 45 minutes.

CROCK POT EASY SWISS STEAK

2 to 2 1/2 lbs. round steak
1 pkg. onion soup mix
1/4 c. water
1 (10 oz.) can cream of mushroom soup

Cut steak into 5 to 6 serving size pieces. Place in crock pot. Add dry onion soup mix, water and soup. Cover and cook for 6 to 8 hours. Excellent with mashed potatoes. If you like lots of gravy use 2 packages soup mix and 2 cans of soup.

CROCK POT SWISS STEAK

1 1/2 - 2 lb. round steak
2 tbsp. flour
1 sliced green pepper
1 tsp. salt
1/8 tsp. pepper
2 tbsp. salad oil
1 lg. onion, sliced
1 (16 oz.) can tomatoes, cut up
1 stalk celery, thinly sliced
1 tbsp. thick bottled steak sauce

Cut steak into serving size pieces. Coat with flour, salt and pepper. In large skillet or slow cooking pot with browning unit, brown meat in oil. Pour off excessive fat. In slow cooking pot, combine meat with tomatoes, onion, green pepper and steak sauce. Cover pot and cook on low for 6 to 8 hours or until tender. Thicken juices with additional flour, dissolved in a small amount of water, if desired. Makes 5 or 6 servings. Serve with mashed potatoes.

SWISS TENDERLOIN OR STEAK (Crockpot)

2 tbsp. oil
2 1/2 to 3 lbs. meat
3 lg. carrots, diced
3 lg. stalks celery, diced
1 med. or lg. onion, diced
1 green pepper, diced
1 tbsp. Cajun spice
1 tbsp. Creole seasoning
1 tbsp. parsley flakes
1 tbsp. oregano
Water
1 qt. tomatoes, crushed

Put oil in heavy pan. Add meat and brown on all sides. (Do not cook past browning.) Put meat in crock pot. Add carrots, celery, onion, green pepper, and all spices. Put 1 cup of water in browning pan and cook loose all the "Brown". Pour over meat and vegetables. Add crushed tomatoes. Add water to cover meat, if necessary. Cover. Turn crock pot on High in the morning, it's ready for supper at night. Great over mashed potatoes.

MICROWAVE SWISS STEAK

3 tbsp. flour
1 lb. beef round steak, 3/4 inch thick
3 tbsp. dry onion soup mix - shake
mix before measuring
1 tbsp. brown sugar
3 tbsp. water
1 tsp. prepared mustard
1 (8 oz.) can tomato sauce

Sprinkle half of flour on one side of meat; pound in with rolling pin or meat mallet. Turn meat and sprinkle with remaining flour; pound with rolling pin. Cut into 4 serving size pieces. Arrange in 8 inch square microwave baking dish. In small bowl, combine all remaining ingredients, blend well. Pour over meat. Cover tightly with microwave safe plastic wrap. Microwave on medium for 12 to 17 minutes or until meat is almost tender. Let stand tightly covered for 10 minutes. Serves 4.

TOMATO SWISS STEAK - MICROWAVE

1/4 c. flour
1 tsp. salt
1/4 tsp. pepper
1 1/2 - 2 lb. round steak
2 lg. onions, sliced
1 (10 1/2 oz.) can condensed tomato
soup
1 (8 oz.) can tomato sauce

Combine flour, salt and pepper. Place steak on a board and pound half of the flour mixture into each side of the steak with the back of a heavy knife. Cut meat in 4 pieces and place in an 8" square glass baking dish. Sprinkle any remaining flour mixture over meat. Spread onions over meat. Combine tomato soup, tomato sauce and 1 soup can of water. Pour over steak. Cook, covered on HIGH for 5 minutes. Cook on BAKE for 20 minutes. Turn meat over. Cook, covered, on BAKE for 20 minutes, or until meat is tender. Check meat during last half of cooking time and add more water if needed.

MICROWAVE SWISS STEAK

1-1/2 lb. round steak, 1/2 inch thick,
tenderized
1/4 c. flour
1 1/2 tsp. salt
1/4 tsp. pepper
1 med. onion, sliced thin
1 can tomatoes

Cut meat in 6 pieces, then coat with mixture of flour, salt, pepper. Place in 3-quart casserole. Cover with onion. Break up tomatoes with fork and pour over top. Cover, microwave at medium 70 to 80 minutes, rearranging meat and spooning sauce over after 40 minutes until tender.

MICROWAVE SWISS STEAK

2 lbs. round steak (1/2 inch thick)
1/4 c. flour
1 tsp. salt
1/8 tsp. pepper
1/4 tsp. dry mustard
1/4 tsp. garlic powder
28 oz. chopped tomatoes, don't drain
1/2 c. chopped celery
Chop 1/2 c. green pepper
1 onion, chopped
2 tbsp. butter or margarine

Place butter in 2 quart (7 x 12 inch) glass baking dish. Bake on roast for 1 minute or until melted. Add celery, pepper, and onion. Microwave on roast until golden. Combine dry ingredients. Dredge meat in dry ingredients and pound in with meat mallet. Place meat in microwave safe dish and arrange mixture on top. Add tomatoes. Cover with plastic wrap and microwave on simmer about 20 minutes. Uncover, turn over, recover and microwave another 20 minutes on simmer or until tender. Let stand 5 minutes before serving. Serves 45