Prep 20 mins
Cook 1 hr
Posting for ZWT III. This is a recipe posted on allrecipes.com. It was submitted by Helene. Her statement is as follows: "My mother has been making this Swiss steak for years. It is wonderful, and can be made either on the stove top or -- when you don't have a lot of time but want a hearty meal ready when you come home -- in the crock pot. Serve over a bed of egg noodles or rice with a hunk of thick crusty bread."
- 1 tablespoon vegetable oil
- 2 lbs cube steaks, pounded thin and cut into bite-size pieces
- 1 1⁄2 tablespoons all-purpose flour
- 1 onion, medium chopped
- 1 lb mushroom, sliced
- salt and pepper
- 1 1⁄4 ounces brown gravy mix
- 14 1⁄2 ounces stewed tomatoes (2 cans)
- 12 ounces egg noodles
- Heat oil in a Dutch oven over medium heat. Dredge steak strips in flour.
- Working in batches, place strips in hot oil. Fry until browned on both sides.
- Remove to a warm platter.
- When all meat is browned, return meat to Dutch oven, and stir in onions, mushrooms, salt, pepper, gravy mix, and stewed tomatoes.
- Bring to a boil, then simmer about 30 to 45 minutes.
- About 20 minutes before steak is finished, fill a large pot with water and bring to a boil.
- Add pasta, and cook until al dente, about 8 to 10 minutes; drain.
- Serve Swiss steak over noodles.
Except for adding some garlic, I made this exactly as posted. I made it on the stove top, and cooked it a little longer. The meat turned out very tender, and the flavors intensified after sitting overnight. This was a very good meal....great "comfort" food.