Swiss Steak

• 4 beef cube steaks, about 1 1/4 pounds total
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 2 tablespoons vegetable oil
• 1 medium onion, sliced
• 1 can (10.5 oz) beef broth
• 1 can (10 oz) condensed cream of mushroom soup
• 1/2 cup water
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon paprika
• 2 tablespoons fresh parsley, chopped (optional)

Steps

1. 1 In a bowl, mix flour, salt, pepper, and garlic powder. Dredge each steak in the mixture, shaking off excess.
2. 2 Heat oil in a large skillet over medium-high heat. Brown the steaks on both sides, about 2-3 minutes per side. Remove and set aside.
3. 3 Add the onion to the skillet and cook until softened, about 3 minutes.
4. 4 Return steaks to the skillet. Stir together beef broth, cream of mushroom soup, water, Worcestershire sauce, and paprika. Pour over steaks.
5. 5 Cover and reduce heat to low. Simmer for 1 hour and 15 minutes, turning steaks halfway through.
6. 6 Sprinkle with parsley before serving, if desired.

Nutrition

Tips

• For even more flavor, marinate the steaks in Worcestershire sauce for 30 minutes before cooking.
• This dish tastes even better the next day as the flavors meld together.
• If you can't find cube steaks, ask your butcher to flatten beef round steak for you.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat.

Serving Suggestions

• Serve with creamy mashed potatoes and buttered green beans for a classic comfort meal.
• Pairs perfectly with a slice of warm, crusty bread to soak up that delicious gravy.

FAQ