Super Swiss Steak

Name: Super Swiss Steak
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 10
Cuisine: Global
Ingredients: 1 bay leaf; 397 grams can stewed tomatoes; 2 Tbsps canola oil; 283 grams can condensed tomato soup, undiluted; 0 teaspoons dried marjoram; 0 teaspoons dried thyme; 59 milliliters all-purpose flour; 0 teaspoons ground cloves, optional; 1 large onion, sliced; 0 teaspoons paprika; 1 teaspoons pepper; 1 teaspoon salt, divided; 1 kgs beef top round steak (about 1 inch thick), cut into serving-size pieces

Super Swiss Steak

Super Swiss Steak is A mixture of salt, canned tomatoes, pepper, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes approximately 1 hour and 40 minutes. It works well as a main course. It will be a hit at your valentin day event. Users who liked this recipe also liked Easy Swiss Steak: A Hearty Cube Steak, Easy Swiss Steak: A Hearty Cube Steak, and Easy Swiss Steak: A Hearty Cube Steak.

Instructions

In a large resealable plastic bag, combine the flour, 1/2 teaspoon salt and pepper.

Ingredients you will need

Salt And Pepper

All Purpose Flour

Equipment you will use

Ziploc Bags

Add beef, a few pieces at a time, and shake to coat.

Ingredients you will need

Shake

Beef

Remove steak from bag; flatten to 3/4-in. thickness.

Ingredients you will need

Steak

In a large skillet, brown steak on both sides in oil over medium-high heat. In a large bowl, combine the tomatoes, tomato soup, onion, marjoram, thyme, paprika, cloves if desired, bay leaf and remaining salt; pour over beef.

Ingredients you will need

Tomato Soup

Bay Leaves

Marjoram

Tomato

Paprika

Clove

Onion

Steak

Thyme

Beef

Salt

Cooking Oil

Equipment you will use

Frying Pan

Bowl

Bring to a boil. Reduce heat; cover and simmer for 1-1/4 to 1-3/4 hours or until meat is tender. Discard bay leaf.

Ingredients you will need

Bay Leaves

Meat

Equipment

Ziploc Bags

Frying Pan

Bowl

Ingredients

Servings:

bay leaf 397grams

can stewed tomatoes 2Tbsps

canola oil 283grams

can condensed tomato soup, undiluted 0teaspoons

dried marjoram 0teaspoons

dried thyme 59milliliters

all-purpose flour 0teaspoons

ground cloves, optional 1large

onion, sliced 0teaspoons

paprika 1teaspoons

pepper 1teaspoon

salt, divided 1kgs

beef top round steak (about 1 inch thick), cut into serving-size pieces

Recommended wine: Pinot Noir, Merlot, Cabernet Sauvignon

Steak works really well with Pinot Noir, Merlot, and Cabernet Sauvignon. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The MacMurray Ranch Russian River Pinot Noir with a 4.3 out of 5 star rating seems like a good match. It costs about 24 dollars per bottle.

MacMurray Ranch Russian River Pinot Noir

Our MacMurray Ranch 2012 Russian River Valley Pinot Noir opens with aromas of lavender and boysenberry that give way to flavors of dark cherry and pomegranate. This luscious wine has a silky mouthfeel, framed by subtle hints of oak from barrel aging.