STEAK STOVE TOP RECIPES

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KAREN'S SWISS STEAK (STOVE TOP, CROCK POT OR OVEN) - FOOD.COM



Karen's Swiss Steak (Stove Top, Crock Pot or Oven) - Food.com image

This recipe can be prepared on the stove top, or in the oven or crock pot. I decided to post it since it is a bit different than the swiss steak recipes I have seen on here. Just wait until you smell this stuff cooking!

Total Time 1 hours 45 minutes

Prep Time 30 minutes

Cook Time 1 hours 15 minutes

Yield 6 serving(s)

Number Of Ingredients 16

1 1/2 lbs beef round steak, cut 3/4 inch thick
3 tablespoons flour
1 teaspoon salt
1 teaspoon dry mustard
1/4 teaspoon pepper
3 teaspoons garlic powder
2 teaspoons shortening
1 (16 ounce) can tomatoes
1 small onion, sliced
1 stalk celery, sliced
2 medium carrots, sliced
1 tablespoon Worcestershire sauce
1/4 cup red wine
1/4 cup water
hot cooked noodles
mashed potatoes or hot cooked rice

Steps:

  • Cut meat into 6 serving pieces.
  • Combine flour, salt, mustard, pepper, and garlic powder.
  • Put 2 T. of the flour mixture into the meat.
  • Brown the meat in the shortening on both sides.
  • Drain off excess fat.
  • Add undrained tomatoes, onion, celery, carrots, Worcestershire sauce and cooking wine.
  • Cover and simmer for 1 1/4 hours or until meat is tender.
  • Remove meat to a serving platter and keep warm.
  • Combine 1/4 water and the remaining flour mixture.
  • Stir into tomato mixture until thick and bubbly.
  • Pass with meat.
  • Serve meat and sauce with hot cooked noodles or rice.
  • Crock pot directions:.
  • Prepare swiss steak as above except cut meat to fit your crock pot.
  • After browning meat, transfer to crock pot.
  • Stir remaining flour into pan drippings in the skillet.
  • Stir in the remaining ingredients and cook until thick and bubbly.
  • Pour over meat in the crock pot.
  • Cook on low for 8 to 10 hours.
  • Serve with hot cooked noodles or rice.
  • Oven directions:.
  • Place meat in a baking dish.
  • Cover with thickened drippings and veggies as above.
  • Bake, uncovered, in a 350 degree oven for 1 hour and 20 minutes.
  • Serve with hot noodles or rice.

Nutrition Facts : Calories 72.2, FatContent 1.8, SaturatedFatContent 0.4, CholesterolContent 0, SodiumContent 440.8, CarbohydrateContent 11.3, FiberContent 2.1, SugarContent 4, ProteinContent 1.8

SALISBURY STEAK MEATBALLS (INSTANT POT, STOVE TOP, SLOW ...



Salisbury Steak Meatballs (Instant Pot, Stove Top, Slow ... image

These beefy meatballs are cooked in a mushroom gravy and lightened up by using half ground turkey and half lean ground beef. Kid-friendly, comforting and delicious!

Provided by Gina

Categories     Dinner

Total Time 25 minutes

Yield 4

Number Of Ingredients 16

2 tsp olive oil (divided)
1/2 cup minced onions
1/2 lb 93% lean ground beef
1/2 lb 93% lean ground turkey
1/3 cup whole wheat seasoned breadcrumbs
1 large egg (beaten)
2 tablespoons tomato paste (divided)
kosher salt
pinch black pepper
1 tbsp all-purpose flour
1 tsp red wine vinegar
2 tsp Worcestershire sauce (to taste)
1/4 tsp mustard powder
5 oz sliced mushrooms
1 1/4 cup reduced sodium beef broth
chopped parsley for garnish (optional)

Steps:

  • Finely chop 1 oz of the mushrooms into small pieces and set aside. Heat the Instant Pot (or a large nonstick pot on medium-high) on Sauté add 1 tsp oil and onions and cook until golden brown, about 4 to 5 minutes. Divide onions in two.
  • In a large bowl, combine half of the sautéed onions with the ground beef, ground turkey, chopped mushroom, bread crumbs, egg, 1 tbsp tomato paste, 1/4 cup of the beef broth, 3/4 tsp salt and black pepper.
  • In a small bowl, blend flour and 1 cup broth until smooth. Mix in remaining onions, remaining 1 tbsp tomato paste, vinegar, Worcestershire sauce and mustard powder.
  • Gently shape into 20 small meatballs.
  • Heat the Instant Pot (or non-stick pot) back on saute, add remaining teaspoon of oil and brown the meatballs (in batches so you don't overcrowd the pot) about 2 minutes until no longer sticks (if it doesn't turn, it's not ready yet), turn and brown an additional 2 minutes. Add the mushrooms, 1/8 teaspoon salt and black pepper and pour the sauce over the meatballs, cover and cook on high pressure 10 minutes (20 minutes in a regular pot). Let the pressure release on it’s own. Garnish with parsley.
  • Slow Cooker Directions: Saute meatballs in a skillet, transfer to slow cooker with mushrooms, salt and pepper and pour sauce over. Cover and cook low 6 to 8 hours, until tender.

Nutrition Facts : ServingSize 5 meatballs, Calories 271 kcal, CarbohydrateContent 12 g, ProteinContent 28 g, FatContent 12 g, CholesterolContent 124 mg, SodiumContent 741 mg, FiberContent 2 g, SugarContent 3 g

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