Classic Swiss Steak makes a hearty dinner any time of year. Cube Steak gets coated in flour and then browned in a pan. It’s slow-cooked with tomatoes, green peppers, onions, and seasonings until tender. Serve it over rice or mashed potatoes for a filling meal that won’t break the bank.
I love using cube steak. It’s a great way to inexpensively put a protein on the table. It’s also delicious when made into Chicken Fried Steak.
You could also use slices of round steak and tenderize them with a meat mallet.
To make Swiss Steak, I cook a bunch of thinly sliced green peppers and onion in a touch of butter until soft. I remove them from the pan and set them aside so I can brown the cube steak, which I coat in flour, in the same pan.
I like to use my Cast Iron Dutch Oven
to make Swiss Steak. It is perfect for slow cooking because it heats so easily and retains heat well.
Once the meat is browned, I add the onions and peppers back to the pan along with stewed tomatoes, a few beef bouillon cubes, some Worcestershire sauce, garlic powder, seasoned salt and pepper. It cooks for about an hour and 15 minutes. The meat becomes tender and all the flavors have plenty of time to blend.
Old-Fashioned comfort food is always well received.
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Swiss Steak
Ingredients
- 2 tablespoons butter
- 1 large onion, cut in half and sliced into 1/2 moon shapes
- 1 green pepper,, sliced
- 1 1/2 pounds cube steak
- salt and pepper
- 1 cup flour
- 4 tablespoons Vegetable oil,, divided
- 2 (14.5-ounce) cans stewed tomatoes
- 1 cup water
- 2 beef bouillon cubes,, crumbled
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon seasoned salt
Instructions
- Melt 2 tablespoons of butter in a cast iron Dutch oven. Add onion and green pepper and cook until soft, about 5 minutes. Remove onion and green pepper to a bowl and set aside.
- Season both sides of cube steak with salt and pepper and dredge in flour. You want a thick coating of flour because it will help thicken the sauce.
- Add 2 tablespoons vegetable oil to Dutch oven. Working in 2 batches, cook cube steak until browned on both sides (it will not be cooked through).
- Leave the second batch of cube steak in the Dutch oven and return the first batch plus the onion and green peppers to the Dutch oven.
- Add remaining ingredients and stir to mix. Cover Dutch oven (I leave a little gap) and cook for 1 hour and 15 minutes over low heat, stirring occasionally to make sure nothing on the bottom burns.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Comfort Foods
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I often cook US steak rather than Swiss steak. However, when I cook this dish with your recipe, I can enjoy the best steak. It is so yummy. All of you can try making it while joining trap the cat
I tried this n it was very good
This is a great comfort food dish! I used tomato sauce instead of stewed tomatoes and beef stock instead of bullion cubes. Added fresh mushrooms, a handful of string beans (cut into halves), and a splash of dry red wine.
My husband and I loved, loved, loved your swiss steak recipe. So simple and no big mess. Very tender!
I did add just a shake of basil and oregano while it was cooking. When it was finished I sprinkled swiss cheese on top right before serving . Served over rice.
And the leftovers were just as good the next day.
What can I substitute for bouillon cubes?