Swiss steak recipes with tomatoes - Main dishes beef
Author: Annamaria Taylor
-Lorraine Dyda, Rancho Palos Verdes, California The satisfying slow-cooked dinner comes from Kathleen Romaniuk of Laval, Quebec. TIP: "To save a step, I keep peppered seasoned salt on hand to use instead of the seasoned salt and pepper," Kathleen notes.
Meatballs with Tomato Sauce
These juicy meatballs are loaded with flavor, and are topped with a tasty tomato sauce. Serve this gluten free recipe with some rice and a green salad for a tasty complete meal.
Provided by: Thora Toft
Total time: 90 minutes
Cook time: 45 minutes
Prep time: 45 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 19
Provided by: Thora Toft
Total time: 90 minutes
Cook time: 45 minutes
Prep time: 45 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 19
Ingredients:
- 1 small Egg
- 3 tablespoons Celery, finely diced
- 1/4 cup Onions, finely diced
- 2 cloves Garlic, minced
- 1/2 to 1 teaspoon Sea salt
- 1/2 to 1 teaspoon Black pepper
- 1 teaspoon Cumin
- 1 pound Ground beef
- 2 tablespoons Coconut oil
- 2 tablespoons Butter or meat fat
- 1 small Onion, diced
- 2 cloves Garlic, minced
- 1/2 small stalk Celery, diced
- 1/2 small Red bell pepper
- 1/2 teaspoon Sea salt
- 1 teaspoon Black pepper
- 1 teaspoon Cumin
- 1/4 to 1/2 teaspoon Cayenne pepper (optional)
- 14 oz. can Tomatoes
How to cook:
- These can be baked in the oven or pan fried.
- In a small bowl, beat the eggs, then add celery, onions, garlic, salt, pepper and cumin and combine.
- Add ground beef to egg mixture, and combine well.
- Form into about 20 meatballs.
- Place meatballs in a baking pan, and place into a preheated 350 F oven. Bake for about 35 to 45 minutes. There may be a mesh type structure that forms around the meatballs. This is from the eggs. It's perfectly fine to eat, just toss it into the sauce with the meatballs.
- Heat pan on medium high. Place meatballs in pan and fry until browned. Flip and fry the other side. Check that they are cooked all the way through. When done, remove from pan and add to sauce.
- Heat butter and coconut oil in a wide saucepan. When melted and starting to bubble, add the onions and garlic. Fry until onions are soft, about 10 to 15 minutes. Add celery, and cook 5 more minutes.
- Add the red bell pepper, salt, pepper, cumin and cayenne pepper. Stir and cook for 2 to 5 more minutes, to blend flavors.
- Add tomatoes and stir to combine. Heat for 10 to 30 minutes, cooking until the desired thickness is achieved. It can be thick or thin. When ready, add meatballs and toss to coat well.
- You can top the meatballs with some diced green onions or freshly grated parmesan cheese. Serve with rice or potatoes, and some steamed veggies for a delicious and tasty meal.
Classic Swiss Steak
Meet the Cook: When I prepare this dish for my husband and me (we're retired with two children, both grown, and two grandchildren), I always serve rolls or bread to dip in the sauce. We enjoy it to the last drop! Along with the Swiss steak, we like to have coleslaw or sliced cucumbers mixed with sour cream. -Lorraine Dyda, Rancho Palos Verdes, California
Provided by: Taste of Home
Total time: 120 minutes
Cook time: 105 minutes
Prep time: 15 minutes
Yields: 4 servings
Number of ingredients: 11
Provided by: Taste of Home
Total time: 120 minutes
Cook time: 105 minutes
Prep time: 15 minutes
Yields: 4 servings
Number of ingredients: 11
Ingredients:
- 2 large carrots, sliced
- 2 tablespoons canola oil, divided
- 1 pound beef top round steak or sirloin steak
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 can (8 ounces) tomato sauce
- 1 teaspoon sugar
- 1/2 teaspoon dried oregano
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1 jar (4-1/2 ounces) sliced mushrooms, drained
- Hot cooked egg noodles
Nutrition:
- Calories: 272 calories
- Fat: 11g fat (2g saturated fat)
- Cholesterol: 64mg cholesterol
- Sodium: 569mg sodium
- Carbohydrate: 16g carbohydrate (9g sugars
- Fiber: 5g fiber)
- Protein: 29g protein.
- In a large skillet, saute carrots in 1 tablespoon oil until crisp-tender; remove and set aside. Cut meat into four pieces. Add meat and remaining oil to skillet; cook over medium-high heat until browned on both sides. Add tomatoes, tomato sauce, sugar and oregano; cover and simmer for 1 hour.
- Add the onion, celery, mushrooms and carrots; cover and simmer for 45 minutes or until the meat and vegetables are tender. Thicken if desired. Serve with noodles.
Slow Cooker Swiss Steak Supper
The satisfying slow-cooked dinner comes from Kathleen Romaniuk of Laval, Quebec. TIP: "To save a step, I keep peppered seasoned salt on hand to use instead of the seasoned salt and pepper," Kathleen notes.
Provided by: Taste of Home
Total time: 320 minutes
Cook time: 300 minutes
Prep time: 20 minutes
Yields: 6 servings
Number of ingredients: 10
Provided by: Taste of Home
Total time: 320 minutes
Cook time: 300 minutes
Prep time: 20 minutes
Yields: 6 servings
Number of ingredients: 10
Ingredients:
- 1-1/2 pounds beef top round steak
- 1/2 teaspoon seasoned salt
- 1/4 teaspoon coarsely ground pepper
- 1 tablespoon canola oil
- 3 medium potatoes
- 1-1/2 cups fresh baby carrots
- 1 medium onion, sliced
- 1 can (14-1/2 ounces) Italian diced tomatoes
- 1 jar (12 ounces) home-style beef gravy
- 1 tablespoon minced fresh parsley
Nutrition:
- Calories: 402 calories
- Carbohydrate: 53g carbohydrate (10g sugars
- Cholesterol: 67mg cholesterol
- Fat: 6g fat (2g saturated fat)
- Fiber: 5g fiber)
- Protein: 33g protein.
- Sodium: 822mg sodium
- {'@type': 'HowToStep', 'text': 'Cut steak into six serving-size pieces; flatten to 1/4-in. thickness. Rub with seasoned salt and pepper. In a large skillet, brown beef in oil on both sides; drain. , Cut each potato into eight wedges. In a 5-qt. slow cooker, layer the potatoes, carrots, beef and onion. Combine tomatoes and gravy; pour over the top. , Cook, covered, on low 5-6 hours or until meat and vegetables are tender. Sprinkle with parsley.'}
