Swiss Steak Recipes. A hearty Steak Platter

Great cooking like this produces the best steak or hamburger ever.

Stuffing

• 10 ounce package of frozen spinach thawed and drained
• ¼ teaspoon salt
• ¼ teaspoon pepper
• ½ teaspoon fresh garlic
• 2 ¾ pound steaks (strip, porterhouse, T-bone, or, 1 ½ pound ground beef
• 6 slices of bacon cut into ½ inch pieces
• 2 tablespoons of butter or margarine

  Sauce

• 1 tablespoon of all purpose flour
• ¼ teaspoon of salt
• 2 tablespoons tomato paste
• ½ teaspoon of minced fresh garlic

  Directions

  In a small bowl stir together all stuffing ingredients; set aside. To prepare the steaks, trim excess fat from the steaks. Lay the steaks flat on the counter and with a sharp knife split each steak from the outer edge toward the bone, making a pocket. Divide spinach mixture; fill each pocket.

To prepare hamburgers, divide the ground beef into four equal portions. Form into oblong patties measuring about 4 X 3 inches. Make an indentation into the middle of each pattie. Divide spinach mixture; fill each indentation.

In a ten inch skillet cook the bacon and butter over medium high heat until browned. Place steaks or hamburgers in same skillet. Cook over medium high heat turning once until desired doneness (7 to 9 minutes for medium steaks or ten to fifteen minutes for medium hamburgers.

Place meat on a platter; keep warm while preparing the sauce. Pour off fat, leaving bacon and brown particles in the pan. Reduce heat to medium; stir in flour. Cook, stirring occasionally, until mixture is smooth and bubbly (1 minute). Stir remaining sauce ingredients. Continue cooking, stirring occasionally, until thickened ( 4 to 5 minutes). Serve over steaks or hamburgers.

Campfire Cooking

Cooking Roast Beef

Grandma's Sunday Roast

Peppery Beef Roast

Return from Swiss steak recipes to Whistler Outdoors