Swiss Steak
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.
Servings: 4 servings
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
Calories: 575kcal