Swiss Steak is such a succulent, mouthwatering recipe. Cube steaks are smothered with stewed tomatoes, onions, bell peppers and celery. Because I baked the steaks instead of frying, the olive oil is eliminated and calories are clipped. Overall, it’s healthy and not excessively high in calories because it contains so many vegetables. It is fairly easy to prepare and very economical.
I can eat salads for every meal, but my husband can’t. Salads for him are strictly a side dish–not the main course. He needs meat and something hearty or he will be snacking on junk food throughout the day or evening. So this is a good way to serve up meat with a serving of vegetables alongside to help increase veggie intake.
I got this recipe initially from a dear friend, Mimi Pownall. We used to go to church together in Florida and recently we got together in North Carolina after not seeing each other for probably 10 years or more. Mimi is just one of those special people that come along in your life once in a lifetime. A real jewel.
She would give you the coat off her back if you needed it. She and her husband, Ron, are always doing good things for other people. ALWAYS! She has a ministry of helping and serving others because she is so merciful and compassionate. She is a nurse by trade and that training has served her well with this kind of ministry to other people.
She’s also a fabulous cook and she has shared many, many recipes with me over the years. Not only can she cook, but Mimi is truly hospitable. When you go to her house you take your shoes off, get in a comfy chair, and settle down to talk for awhile with sweet iced tea and a handful of cookies or other goodies.
What I mean is, you are comfortable there. She makes guests feel so warmly welcomed and comfortable–there’s no awkwardness or weird feelings. You just kind of let your hair down when you’re with Ron and Mimi.
Perhaps because they are both good listeners and offer wise counsel as well. I’ve always loved going to her home. I can’t even adequately explain it. I just love being in her house. When you go to her house for dinner they are not looking at the clock waiting for you to take your leave! When you go to Ron & Mimi’s house you really regret leaving because you feel like you could be there all night talking and laughing! We love this couple. I wish I had an ounce of the hospitality gift she has in truly making others feel comfortable like she can, but it is what it is!
I’m not sure where Mimi got this recipe. I think it is probably a family recipe she has had for sometime. I’ve had it since the early 80s. I’m not exactly sure why–I just always make Swiss Steak in my electric skillet. It’s so quick and easy to make, and not only that my kids have always enjoyed this tasty main dish as well. Of course, that way uses oil. So nowadays I bake the cube steaks and eliminate the excess oil.
I initially posted this recipe in September 2012 which was still in the early days of food blogging for me. My presentation pictures had a lot of steam covering them so they were inadequate at best and awful at worst! I’ve recently remade this recipe (March 2014), so the pictures are more up to date and eye-appealing.
Additionally, instead of frying the steak I baked this in the oven this time and omitted the oil in the recipe completely. I also used gluten free flour making this a gluten free recipe. I hope you enjoy the changes. We found Baked Swiss Steak just as tasty as making it in the electric skillet.
I remade this recipe (October 2018) for our Friday night care group. I served it with my Seasoned Scalloped Potatoes and everyone raved over it. This is down-home cookin’ at its best. 🙂
Swiss Steak has always been one of our family’s favorite dinner recipes.
This close up shows the texture of Swiss Steak. Since I baked this recipe, the oil from the original recipe was eliminated, making this lower in calories.
I served Swiss Steak originally with a delicious new casserole side dish called Zucchini Supreme and a wonderful Sourdough Bread that someone gave us. The second time I served it with Seasoned Scalloped Potatoes.
Swiss Steak is wonderful comfort food for those who enjoy meat and potatoes for dinner. 🙂
Here’s what I did.
I used these ingredients.
Sprinkle cube steaks generously with salt and pepper.
Dredge both sides of each steak in gluten free flour or all-purpose flour if you don’t have gluten intolerance.
Place steaks on the bottom of a greased 10×5″ glass baking dish.
Pour two cans of stewed tomatoes over top. Add one can of water.
Add diced onion, celery, bell pepper (any color will work) and then sprinkle generously with parsley.
Cover with foil and bake at 400 about 2 to 2 1/2 hours.
Serve from baking dish or remove steaks to a platter to serve. Spoon veggies over top of each steak.
Swiss Steak is a wonderful recipe for family dinners that don’t involve a lot of prep work. Baking this recipe makes it even easier. I served it with Seasoned Scalloped Potatoes.
For a tomato lover like me, Swiss Steak has always been a great way to eat beef.
Swiss Steak is kid friendly too. My kids could chew this steak from a young age whereas it took them a little longer to be able to chew roast beef.
Here’s the recipe.
(Recipe adapted from Mimi Pownall, when we both attended First Baptist Church of Indian Rocks, Largo, FL)
- 2 lbs. cube steaks
- flour (I used gluten free flour)
- 2 tbsp. butter (I used olive oil)
- 1 small onion, chopped
- 1 green pepper, chopped (I usually use another color: red, orange or yellow)
- 1-2 cans stewed tomatoes
- 1 or 2 ribs celery, diced
- 2 tomato cans water,
- Salt and pepper to taste
- Sprinkle steaks with salt and pepper and dredge in flour on both sides.
- Set aside.
- Melt butter in large skillet or electric skillet.
- Sauté onion, celery, and pepper.
- Fry meat until browned on both sides.
- Then add tomatoes and more salt and pepper if desired. (I like a lot of tomatoes, but the original recipe is only for one can).
- Cover and simmer until tender, about 1 hour.
- If necessary, add water to prevent sticking if sauce gets too thick or cooks off.
Swiss Steak is quick, easy, and economical.
Swiss Steak is very tender since it is cooked or baked for awhile.