Recipe by Christina's Culinary Concoctions
My Mom's version of Swiss Steak was cube steak in a rich thick gravy with mashed potatoes and corn. YUM! It's total comfort food, and brings my childhood back to me. Now if I can just get my girls to eat it we'd be all set!
Top Review by VA
Growing up, Swiss Steak was always gravy-based not tomato-based. I was happy to find this recipe because it didn't use tomatoes. I made this as directed and it was tender and pretty good. I thought something was missing in the flavor but I was afraid to add extra salt due to the high sodium content in the onion soup mix. I will make this again - DH and son liked it. Served with mashed red potatoes and sauteed asparagus.
- 4 cube steaks
- 1 cup flour
- 2 tablespoons sweet Hungarian paprika
- 2 tablespoons garlic powder
- 1 teaspoon seasoning salt
- 1 (8 ounce) packet Lipton Onion Soup Mix
- 1⁄4 cup olive oil
- 1⁄4 cup vegetable oil
- 1 cup milk
- salt & pepper
Directions See How It's Made
- Mix flour, paprika, garlic powder, seasoned salt into a bowl. Place milk in another bowl.
- Add 1/2" olive oil and veggie oil mixed into deep skillet and set to medium/high.
- Lightly salt & pepper cubed steak, place in milk until it shows through the meat. Dredge in flour mixture and add to hot oil. Cook all cube steaks until golden brown. Remove from pan and place in 9 x 13 dish or pan. Drain all but a couple tablespoons of oil from the skillet, but keep the bits & pieces in the skillet. Cover the bottom of the skillet with flour and add onion soup mix to the skillet. Sprinkle with additional paprika, salt & pepper. Fill skillet 3/4 full with water and bring to boil stirring frequently until thickened. Pour over the cube steaks, seal tightly with foil and bake at 350 for 45 minutes to 1 hour. When you remove it from the oven, take the foil off and let it cool for a couple minutes. Serve with mashed potatoes and your favorite veggie and ENJOY!