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A swiss steak recipe for the microwave

September 15, 2009 By admin Leave a Comment

This swiss steak recipe is designed for the top of the stove but the last part may be completed in the microwave using the microwave manufacturer’s recommendations for the particular model you are using.

Braised Swiss Steak

  • 2 1/2 pounds boneless steak, 1 1/2 inches thick
  • 1 cup flour
  • salt
  • freshly ground pepper
  • 2 tbsps oil
  • 1 onion, thinly sliced
  • 1 cup liquid (dry red wine, water, or stock)

Cover steak with flour, salt, and pepper and pound thoroughly with edge of plate, turn and repeat on other side. Brown the steak quickly on both sides in a heavy, oiled skillet. Add the sliced onion and brown along with the steak. Remove from skillet and place in a microwavable container with a cover. Add the liquid, cover the container and simmer until tender. Because microwaves vary in power follow manufacturer’s instructions for timing and power. This swiss steak recipe serves four.

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Any good leftover steak recipes?

July 19, 2009 By admin 1 Comment

There aren’t many good leftover steak recipes, but by adding this tasty sauce it will make an otherwise boring dish more exciting.

  • 2 1/2 lbs boneless leftover steak
  • 5 tbsps butter
  • 1/2 cup Burgundy (or other dry red wine)
  • 1/2 tbsp paprika
  • salt
  • freshly ground pepper
  • 6 sliced toasted French bread, cut into strips

Cut leftover steak diagonally into thin slices and place in warm oven. Make the following sauce:

  • brown the butter slowly in a skillet, add wine and paprika
  • bubble slowly until sauce is somewhat reduced.
  • Season steak slices with salt and pepper and add to the sauce for a few minutes.
  • Place on strips of toast, spoon sauce over all, and serve.

Serves four.This is one of those leftover steak recipes that deserve a try.

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Can I make a salisbury recipe using cube steak?

May 8, 2009 By admin Leave a Comment

Although a salisbury steak recipe typically calls for ground beef it is possible to use cube steak. The following is one that you could adapt to cube steak.

INGREDIENTS:

  • 1 1/2 pounds cube steak
  • 1 tsp salt
  • 1/2 tsp dried marjoram leaves, crushed
  • 1/8 tsp pepper
  • 1 envelope mushroom gravy mix
  • 1 can (3 to 4 ounces) sliced mushrooms, drained
  • 2 tbsps red wine, optional
  • 1 tbsp oil for pan

Prepare gravy mix as package directs; stir in mushrooms and wine, if using, salt, marjoram, and pepper; mix well. Set aside and keep warm. Pan-broil steak in a heavy, oiled
skillet for 3 to 4 minutes; turn and broil other side of steak for about 4 minutes, or until done as desired. Pour gravy over cube steak and serve with potatoes. This salisbury steak recipe serves 6.

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Are steak sauces okay for other meats?

April 30, 2009 By admin Leave a Comment

Here are a couple of steak sauces that would taste good on pork as well as beef.

Barbecue Sauce #1

  • 1 cup catsup
  • 1/2 cup vinegar
  • 1/2 cup water
  • 1/2 cup butter
  • 2 tbsps Worcestershire sauce
  • 2 tsps salt

Combine all ingredients and simmer 10 minutes. Yields about 2 1/2 cups

Barbecue Sauce #2

  • 1 cup catsup
  • 1 cup dry red wine
  • 1/4 cup vinegar
  • 1/2 cup water
  • 2 tbsps Worcestershire sauce
  • 1/2 tsp salt
  • 2 tbsps brown sugar
  • 1 tsp dry mustard
  • 1 tsp chili powder
  • dash Tabasco sauce
  • 1 onion, grated

Combine all ingredients and simmer 10 minutes. Yields about 3 cups

These steak sauces may also be used to barbecue chicken.

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Cube Steak Recipes

April 1, 2009 By admin Leave a Comment

Q. Where can I find cube steak recipes?

Here are two cube steak recipes:

Onion Steak

2 1/2 lbs cube steak
3 cups chopped Bermuda onions
1 cup dry red wine
1 tbsp olive oil
1 tbsp butter
1 tbsp Worcestershire sauce
4 tbsps beef bouillon
salt
freshly ground pepper

Put steak in shallow pan, cover with chopped onions, dry red wine, and olive oil. Cover and
marinate 8 hours in refrigerator. Drain meat well (saving the marinade) and pan broil in heavy
skillet with butter.Remove to heated platter. Add to skillet 1 tbsp Worcestershire sauce, 4 tbsps of
the wine marinade, strained, and beef bouillon. Simmer 2 minutes, pour over steak, and sprinkle
with salt and pepper.

The second of the cube steak recipes is as follows:

Cube Steak a la Roquefort

2 1/2 lbs cube steak, 1/2″ thick
8 tbsps Roquefort cheese
4 tbsps butter
1/2 tsp cayenne
1 tsp salt
1/2 tsp freshly ground pepper
2 tbsps olive oil
2 tbsps chopped parsley

Make a thick paste of the cheese, butter, cayenne, salt and pepper. In a heavy skillet quickly broil
the steaks in olive oil on one side. Remove steaks and spread the cheese paste on the cooked side.
Return steaks to skillet and broil slowly on the other side with skillet covered. Sprinkle with
chopped parsley and serve. Serves 4

Both of these cubes steak recipes are quite tasty.

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