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Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

Ingredients:

  • 4 - cube steaks (1-1 1/4 pounds total)
  • 1/2 teaspoons - salt, divided
  • 1/4 teaspoons - ground pepper
  • 1/4 cups - all-purpose flour
  • 2 tablespoons - extra-virgin olive oil, divided
  • 1 - large onion, cut into 1/2-inch thick slices (don't separate)
  • 1 - medium green bell pepper, thinly sliced
  • 1 cloves - garlic, minced
  • 1 teaspoons - chopped fresh thyme
  • 1 cans - 14-ounce whole tomatoes
  • 1 tablespoons - Worcestershire sauce
  • Directions:

    1. Preheat oven to 200°F.

    2. Sprinkle steaks with 1/4 teaspoon salt and pepper. Place flour in a shallow dish and dredge the steaks in it, making sure flour sticks well and coats the steaks.

    3. Heat 1 tablespoon oil in a large skillet over medium-high heat. Reduce heat to medium and cook the steaks until browned, 2 to 4 minutes per side. Transfer to a baking sheet and keep warm in the oven.

    4. Heat the remaining 1 tablespoon oil in the pan over medium-high heat. Add onion slices and cook, turning once and pressing with a spatula a few times, until browned on both sides, 4 to 6 minutes total.

    5. Stir in bell pepper, separating the onion rings as you stir, and cook, stirring occasionally, until the vegetables are tender, 3 to 4 minutes. Stir in garlic, thyme and the remaining teaspoon salt; cook, stirring, for 15 seconds.

    6. Add tomatoes with their juice and Worcestershire. Cook, stirring, breaking up the tomatoes and scraping up any browned bits, until thickened, about 5 minutes. Serve the sauce over the steaks.

    Brief Description

    A fast week-night dinner ready in about 30 minutes on the stovetop.

    Main Ingredient:

    cube steaks

    Category:  Beef

    Cuisine:  Southern

    Prep Time: 10 min
    Cook Time: 30 min

    Notes

    Exchanges: 1/2 starch, 2 vegetable, 5 lean meat, 1 1/2 fat

    Source

    http://www.eatingwell.com/recipes/skillet_swiss_steak.html

    Posted By:

    mcarr

    Posted On:

    November 18, 2014

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