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Author Topic: Swiss Steak  (Read 1079 times)

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Offline pappy19

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Swiss Steak
« on: February 12, 2009, 09:34:32 PM »
I tried this on some elk steaks last night and they were outstanding. Beef, deer or whatever will work just as well.

Swiss Steak


3 tablespoons of cooking oil & olive oil

2 lbs of good round steak sliced thin and pounded/tenderized, then cut into bite sized pieces

3 heaping tablespoons all-purpose flour seasoned with 1 T of Old Bay seasoning or Cajun

1 medium onion, chopped

1 lb mushrooms, sliced or large can of same

1 (1.2 ounce) package of brown gravy

1 (14.5 ounce) can stewed tomatoes

1 (12 ounce) package egg noodles


Heat oil in No. 8  Dutch oven over medium heat. Dredge steak strips in seasoned flour and brown in hot oil. Do not cook through.  Remove browned meat to a warm platter. When all of the meat is browned, return meat to Dutch oven and stir in onions, mushrooms, salt, pepper, gravy mix and stewed tomatoes. Bring to a boil and simmer 35-45 minutes.

About 20 minutes before steak is finished, fill a large pot with water, 1 teaspoon olive oil and teaspoon salt and bring to a boil. Add noodles and cook until tender, about 10-15 minutes.

Serve Swiss steak over noodles.


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Offline Tom

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Re: Swiss Steak
« Reply #1 on: February 12, 2009, 09:51:38 PM »
It's funny you would post that recipe today.  I had that very same thing last night for supper, but without the tomatoes.  .....and used pork cutlets.   It was good!
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Offline ErikC

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Re: Swiss Steak
« Reply #2 on: February 13, 2009, 02:06:51 PM »
  We had it with bear about a week ago. Pretty much the same recipe. It was a winner.
Peterson 8" with 33' tracks, JCB 1550 4x4 loader backhoe, several stihl chainsaws

Offline sawguy21

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Re: Swiss Steak
« Reply #3 on: February 17, 2009, 10:19:50 PM »
One of my favorites too. Heavy on the mushrooms and gravy.
old age and treachery will always overcome youth and enthusiasm


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