Recipe by JackieOhNo!
This shortcut version of the familiar recipe produces a steak that is truly tender!
Top Review by HokiesMom
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.
- 1⁄2 cup all-purpose flour
- 1 1⁄4 teaspoons salt, divided
- 1⁄2 teaspoon pepper, divided
- 2 lbs cube steaks
- 6 tablespoons vegetable oil, divided
- 3⁄4 cup chopped celery (about 2 stalks)
- 1 small onion, chopped (about 1/2 cup)
- 1 (14 1/2 ounce) cansliced carrots, drained
- 1 (28 ounce) jar spaghetti sauce
Directions See How It's Made
- 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.