Having come from a large family, we thrived on comfort foods growing up. My mother was a great cook and could take the cheapest cut of meat and turn it into something tasty and filling. Over my 40-plus years of marriage, I’ve cooked many of her old recipes, tweaking them along the way to better meet my family’s unique tastes.
Mom’s Swiss Steak was one of the most satisfying meals and there was never leftovers when she cooked it! I feel that I have done her recipes justice when the same happens at our house. Watching the people you love enjoy the food you prepare is a pleasure! Please enjoy!
Hardy and delicious, this is a fantastic weeknight meal. The cube steak is tender from frying and simmering in the rich and savory gravy. The mushrooms and onions take on the flavor of the brown tomato gravy. Served over a bed of rice, everything comes together perfectly.
Cook time: 25 Min Prep time: 10 Min Serves: 4
1 lb cube steak
1 medium onion, sliced
4 to 6 mushrooms, fresh
1/2 c all-purpose flour
1/2 c Panko bread crumbs
1/2 tsp salt
1/2 tsp ground pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp Season-All (optional)
1/2 tsp taco seasoning mix (optional)
2 Tbsp cooking oil
1 Tbsp butter
1 tsp garlic, minced
2 Tbsp all-purpose flour
1 pkg dry onion soup mix
1 Tbsp Worcestershire sauce
2 Tbsp tomato paste
2 c water or beef broth
1/4 c dry red wine
salt and pepper, to taste (for beef)
1. Pre-heat oil and butter in heavy skillet on medium to med-high heat. While heating, slice an onion and cut mushrooms into quarters.
2. Slightly pound the cube steaks. One pound of cube steak should equal 4 portions of the beef. If not, cut the steaks to make 4 servings. Salt and pepper to taste.
3. Mix together the flour, Panko, and seasonings (NOTE: instead of Season All seasoning, we use Bucks Multi-Purpose Seasoning, which is a great seasoning for many foods).
4. Dredge the cube steaks in the flour mixture and place in the heated skillet. Cook approximately 3 minutes on each side then remove from the skillet.
Family Favorite Swiss Steak With Tomato Gravy
5. Add onions and mushrooms to the skillet. Saute for approximately 4 to 5 minutes until onions are translucent.
6. Add 2 tbsp of flour to the pan and stir until incorporated into the onions and mushrooms. Add the wine and stir to incorporate pan drippings. Then add the water, package of dry onion soup mix, Worcestershire sauce, and 2 tbsp tomato paste.
7. Return the cooked cube steaks to the gravy mixture. Place lid on pan and cook on low heat for 10 to 15 minutes until desired doneness. Serve over rice or with mashed potatoes and a vegetable of choice.