Easy Swiss Steak Monterey

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READY IN: 40mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
  • 13
    cup flour
  • 12
    teaspoon garlic salt
  • 14
    teaspoon pepper
  • 2
    lbs cube steaks
  • 3
    tablespoons vegetable oil
  • 2
    (8 ounce) cans tomato sauce
  • 1
    (1 1/3 ounce) package dry onion soup mix
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DIRECTIONS

  • Combine first 3 ingredients.
  • Dredge cube steak in flour mixture.
  • Heat oil in a dutch oven over medium-high heat; add steak, in batches, and cook until no longer pink.
  • Return all steak to pot.
  • Stir in tomato sauce and soup mix; bring to a boil.
  • Cover, reduce heat, and simmer 15 minutes.
  • Remove steak to serving platter, reserving liquid in pot; keep warm.
  • Stir sour cream into tomato mixture; simmer, stirring constantly, until heated. Do Not Boil.
  • Serve over steak.
  • To Freeze: Combined the flour, garlic and pepper and dredged the cube steaks.
  • Fry the meat quickly in the oil to brown and crisp rather than cooking.
  • Set aside to cool.
  • Add the tomato sauce and soup mix to the pan and cool.
  • Freeze the meat and sauce in separate ziplok bags.
  • To Serve: After thawing add the meat and sauce to the pan.
  • Simmer for 15 minutes or until the meat is heated through.
  • Remove the meat and add the sour cream.
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