Melt-In-Your-Mouth Swiss Steak
"This shortcut version of the familiar recipe produces a steak that is truly tender!"
photo by HokiesMom
- Ready In:
- 35mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
directions
- In a medium bowl, combine the flour, 1 t. salt, and 1/4 t. pepper; coat the steak with the mixture.
- In a large skillet, heat 4 T. of the oil over medium-high heat; add the steak and cook for 6-8 minutes, turning halfway through. (If your skillet is not large enough to cook all the steak at once, cook it in two batches, adding more oil if needed.) Remove the steak from the skillet and set aside.
- In the same skillet, heat the remaining 2 T. of oil over medium-high heat and saute the celery and onion for about 5 minutes or until tender. Add the carrot slices, spaghetti sauce, and the remaining salt and pepper; mix well. Add the steak to the mixture, reduce the heat to low, and simmer, uncovered, for 10 minutes or until warmed through.
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Reviews
-
Absolutely wonderful. My kids have been hesitant with swiss steak before but not anymore! This was a terrific meal for us all. The steaks were VERY moist and the flavors were spot on! My teen said this tasted like a special meatball with sauce - just flattened! I will be using this recipe often as it is so economical, easy to prepare and delicious! Thanks Jackie! Found and tagged in Everyday is a Holiday. -
We love swiss steak in our house and this recipe is a really good one. The meat turned out flavorful and moist. My family loved it. Thanks for sharing. Made for ZWT7 for the Vivacious Violets. -
Snuggle wuggle, I haven't had "swiss steak" for the longest time! After eating such a delightful meal, I wanted to curl up on the couch and reflect on the meal that I just devoured. I used cubed steak, and it turned out perfectly! Tender, easy to chew, and real crowd-pleaser! I did cook longer then 10 minutes, (because I was waiting for farm-hands to come in) but it didn't matter, it was juicy and finger licking good all the same. Served with some wild rice. Made for ZWT7 -
This is yummy. There was one exception to the recipe, I didn't have the cube steak so I had to use sirloin. It didn't seem to hurt the recipe any though. It was quick, as swiss steak goes, and very flavorful. The meat was fork tender and the sauce just as good on the potatoes as on the meat. Made for ZWT7 and Witchin Kitchen.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
