Total Time
1hr 52mins
Prep 12 mins
Cook 1 hr 40 mins

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.

Ingredients Nutrition

Directions

  1. 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. 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. Saute onion and bell pepper in hot drippings 7 minutes or until tender.
  4. 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.
Most Helpful

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!!!!

Sable3569 July 02, 2013

Excellant! I made the recipe as directed. DH loved the flavor of the sauce.

Lorac February 10, 2012

Tasty, Enjoyable, and new take on swiss steak. We all thought this was delicious. made for ZWT7.

Lavender Lynn June 30, 2011