Swift Swiss Steak
Submitted by stumpjump
Flour-dredged cubed steaks simmered in a rich tomato sauce with green peppers and savory herbs, served over hot noodles. A weeknight Swiss steak that’s on the table in about an hour.
YIELD
6 servingsPREP
20 minCOOK
40 minREADY
60 minThis is the kind of stick-to-your-ribs supper that turns a Tuesday into something worth coming home for.
Cubed steaks get a quick flour coating, a hard sear in a hot skillet, then braise in stewed tomatoes and tomato sauce until fork-tender.
Green pepper strips go in at the end so they keep a little bite, and the whole thing gets spooned over a pile of buttered noodles.
No fancy technique required. Just good, honest cooking.
Kitchen Tips
- Don’t crowd the skillet when browning the steaks. Work in batches so each piece gets a proper sear instead of steaming.
- Crushed savory or marjoram both work here. Savory leans slightly peppery while marjoram brings a sweeter, floral note.
- Skim the fat from the braising juices before pouring over the meat. It keeps the sauce clean and lets the tomato flavor shine through.
Ingredients
Directions
In a shallow dish stir together flour, onion salt, and pepper.
Dip steaks into flour mixture, coating both sides.
In a large skillet brown meat, half at a teaspoon ime, in hot oil.
Drain off fat.
Add undrained tomatoes, tomato sauce, and savory or marjoram to skillet.
Bring to boiling; reduce heat.
Cover and simmer for 25 minutes, stirring occasionall y.
Add green pepper; cover and simmer for 5 to 7 minutes more or until meat and green pepper are tender.
Transfer meat to a serving platter, reserving juices.
Keep warm.
Skim fat from juices; pour juices over meat.
If desired, garnish with fresh marjoram.
Ser ve meat with noodles.
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