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Mouthwatering Tender Swiss Steak in Rich Gravy

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Ingredients

Adjust Servings:
1/2 teaspoon salt
24 ounces cube steaks
1/2 cup all-purpose flour
1 teaspoon pepper
4 1/2 tablespoons vegetable oil
1 medium onion, diced
1 medium green bell pepper, diced
1 14 1/2 ounce can petite diced tomatoes
12 ounces cola drink
1 tablespoon beef bouillon granules

Nutritional information

180.2
Calories
95 g
Calories From Fat
10.6 g
Total Fat
1.4 g
Saturated Fat
0.1 mg
Cholesterol
413.2 mg
Sodium
20.1 g
Carbs
2.1 g
Dietary Fiber
8.9 g
Sugars
2.5 g
Protein
190 g
Serving Size

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Mouthwatering Tender Swiss Steak in Rich Gravy

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    Delish! I couldn't stop eating it! The cola made the sauce very tasty and just a little sweet, which I thought was wonderful. I did make a few changes based off of the ingredients I had on hand. Instead of salting the steaks, I added 1 tsp of Lawry's season salt to the flour mixture before dredging the steaks. To the veggie mixture, I add 2 chopped celery stalks and 2 chopped carrots, since I like a lot of veggies. After sauteeing the veggies, I sprinkled 2 tsps of the leftover flour mixture on them just to ensure the sauce wouldn't be too runny. I also added a dash of Montreal Steak Seasoning at the end to give it a little more salty flavor. This is definitely a keeper!!!!

    • 132 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    Smothered Swiss Steak, These cube steaks are cooked slowly to make them nice and tender. The acid from the tomatoes and the cola help to tenderize the meat. Serve with mashed potatoes or rice to soak up the sauce., Delish! I couldn’t stop eating it! The cola made the sauce very tasty and just a little sweet, which I thought was wonderful. I did make a few changes based off of the ingredients I had on hand. Instead of salting the steaks, I added 1 tsp of Lawry’s season salt to the flour mixture before dredging the steaks. To the veggie mixture, I add 2 chopped celery stalks and 2 chopped carrots, since I like a lot of veggies. After sauteeing the veggies, I sprinkled 2 tsps of the leftover flour mixture on them just to ensure the sauce wouldn’t be too runny. I also added a dash of Montreal Steak Seasoning at the end to give it a little more salty flavor. This is definitely a keeper!!!!, Excellant! I made the recipe as directed. DH loved the flavor of the sauce.


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    Steps

    1
    Done

    Sprinkle Salt Evenly on Both Sides of the Cube Steaks. Combine Flour and Pepper in a Shallow Dish; Dredge Steaks in the Flour Mixture.

    2
    Done

    Brown 2 Steaks in 1 1/2 Tbsp Hot Oil in a Large Nonstick Skillet Over Medium High Heat 3 Minutes Each Side; Drain on Paper Towels. Repeat With Remaining Steaks and Oil. Drain Drippings from Skillet, Reserving 1 Tbsp Oil in Skillet.

    3
    Done

    Saute Onion and Bell Pepper in Hot Drippings 7 Minutes or Until Tender.

    4
    Done

    Add Diced Tomatoes and Remaining 3 Ingredients to Skillet. Bring to a Boil, and Cook, Stirring Often, 5 Minutes or Until Slightly Thickened. Return the Steaks to the Skillet; Cover and Cook Over Low Heat 55 to 60 Minutes or Until Tender.

    Avatar Of Elora Bailey

    Elora Bailey

    Baking prodigy whipping up delectable pastries and desserts with precision.

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