Pounded cube steaks are lightly coated in flour and fried, then cooked with mushrooms, onions, brown gravy, and stewed tomatoes. Serve over a bed of egg noodles or rice with a hunk of thick, crusty bread.
INGREDIENTS (for 6 servings):
- 1 tablespoon vegetable oil
- 2 pounds cube steaks, pounded thin and cut into bite-size pieces
- 1 1/2 tablespoons all-purpose flour
- 1 medium onion, chopped
- 1 pound mushrooms, sliced
- salt and pepper to taste
- 1 (1.2 ounce) package brown gravy mix
- 2 (14.5 ounce) cans stewed tomatoes
- 1 (12 ounce) package egg noodles
Heat oil in a Dutch oven over medium heat. Dredge steak strips in flour. Working in batches, place strips in hot oil. Fry until browned on both sides. Remove to a warm platter. When all meat is browned, return meat to Dutch oven, and stir in onions, mushrooms, salt, pepper, gravy mix, and stewed tomatoes. Bring to a boil, then simmer about 30 to 45 minutes.
About 20 minutes before steak is finished, fill a large pot with water and bring to a boil. Add pasta, and cook until al dente, about 8 to 10 minutes; drain.
Serve Swiss steak over noodles.
Can be made in the crock pot. Just brown meat as instructions indicate, add ingredients to crock pot, and cook on Low all day.
If you can't find 'cubed steak,' just hand the butcher in your grocery store a package of round steaks and ask him to cube them for you.