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Question by candyapplebabe32: Does anyone have a recipe for Swiss steak? With the red gravy not the brown gravy?
My mother in law used to make swiss steak with a red gravy it was AWesome..But she unexpectally died a few years ago.I have been wanting this so bad and havent found a recipe for it..I always find the recipe for the swiss steak with the brown gravy instead..Its just not the same!..Thanks if you can help me out.
Best answer:
Answer by Rosalina S
mabey it is tomatoe she put in or some peprica spice
Add your own answer in the comments!
Season and bread the beef with salt, pepper, and flour.
Pan fry in enough oil to cover the pan.
When the meat is done, remove it from the pan.
Drain off excess oil and add 2 tbsp of butter to the pan.
As the butter melts add a couple of tbsp of flour.
Mix together with the butter to form a roux.
Add 1 cup of beef broth to the pan using a wire whip to make sure that there are no lumps.
Then add 2 tbsp of tomato paste. Mix together well. If sauce is too thick just add more beef broth until you reach the desired consistency. Place the cooked beef back in the sauce and let it simmer for a few minutes.
Delicious!
maybe you’ll find it in here: (113 different recipes)
http://www.recipezaar.com/recipes.php?q=swiss+steak
What she did was prob roll in flour and brown the meat..then take three tbs flour and add to the same amount of oil in the skillet…if you have that much left, after you brown the meat,,use that, if not just add what you need….take a fork and stir this over low heat until it browns…take off heat and add a can of stewed tomatoes..stir in and put back on low heat….cook until thick and pour over your meat on a platter. Mashed potatoes goes good with this…and perhaps green beans….
Here is a New Orleans Red Gravy recipe, not sure if it is what you want or not, but its good.
1/2 cup good quality extra-virgin olive oil
10-15 cloves garlic, sliced in half lengthwise (if you’re from New Orleans, you’ll say “toes” of garlic)
3 bay leaves
1 cup finely chopped onion
3 cups chicken stock or vegetable stock
3 cups canned tomato sauce
6 ounces tomato paste (one small can)
1-2 tablespoons minced fresh garlic
2 teaspoons salt
1-2 teaspoons cayenne pepper
1 tablespoon minced fresh sweet basil (or 1 teaspoon dried)
1 tablespoon minced fresh thyme (or 1 teaspoon dried)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon white pepper (freshly ground, if possible)
Place the olive oil, sliced garlic cloves, and 2 of the bay leaves in a 2-quart saucepan. Brown garlic on both sides over medium heat, about 2 to 3 minutes, stirring often. Remove garlic from pan. Add the onions to the pan and sauté over medium-low heat until onion edges start to brown (DON’T burn it!), about 6 to 8 minutes, stirring frequently. You’re caramelizing here, not burning.
Add the tomato paste and stir to coat the onions. Cook the tomato paste with the onions until the color deepens slightly to a red mahogany color. Add the remaining bay leaf and all other ingredients. Bring to a simmer; reduce heat if necessary to maintain a very low simmer and cook for about one hour, stirring occasionally. Remove the bay leaves before serving.
YIELD: About 6 cups
Swiss Steak with Fresh Tomaotes
2 tablespoons all purpose flour
1/2 teaspoon dried oregano, crushed
1/4 teaspoon dried rosemary or marjoram, crushed
1/4 teaspoon pepper
12 ounces lean cubed steaks
Nonstick spray coating
2 stalks celery, sliced
1 medium carrot, thinly sliced
1 large leek, sliced or 1 medium onion, sliced
1/2 cup water
2 cloves garlic, minced
1/2 teaspoon instant beef bouillon granules
2 large tomatoes, chopped
2 tablespoons dry red wine or water
1 tablespoon tomato paste
In a shallow dish combine flour, oregano, rosemary or marjoram, and pepper. Coat both sides of meat pieces with flour mixture. Spray a large nonstick skillet with nonstick spray coating. Brown meat on both sides over medium heat. Add celery, carrots, leek or onion, water, garlic, and beef bouillon granules to skillet. Bring to boiling; reduce heat. Cover and simmer for 15 minutes. Add tomatoes, wine and tomato paste to the skillet. Cover and simmer about 2 minutes more or till the meat and vegetables are tender.
Makes 4 Servings
Go to food network and look up swiss steak and go to Alton Brown, he just cooked it about 2 weeks ago, I used his recipe and it was awesome, huge hit with the family. He cooked it 3 ways red, brown and white.
SWISS STEAK
1 round steak
1 can mixed vegetables
1 can tomato paste
1 c. rice
1 pkg. Swiss steak
Seasoning
Combine tomato paste, 3 cans of water, Swiss steak seasoning in crockpot. Put in round steak and mixed vegetables. Cook all day on medium. When steak is tender, cook rice. Serve steak with rice and mixed vegetables pour over it. This makes a complete meal.