Smothered Swiss Steak Recipe #379550
These cube steaks are cooked slowly to make them nice and tender. The acid from the tomatoes and the cola help to tenderize the meat. Serve with mashed potatoes or rice to soak up the sauce.
by breezermom
2 hours | 12 min prep
SERVES 6
- 1/2 teaspoon salt
- 24 ounces cube steaks
- 1/2 cup all-purpose flour
- 1 teaspoon pepper
- 4 1/2 tablespoons vegetable oil
- 1 medium onion, diced
- 1 medium green bell pepper, diced
- 1 (14 1/2 ounce) can petite diced tomatoes
- 12 ounces cola drink
- 1 tablespoon beef bouillon granules
- 2 tablespoons tomato paste
- Sprinkle salt evenly on both sides of the cube steaks. Combine flour and pepper in a shallow dish; dredge steaks in the flour mixture.
- Brown 2 steaks in 1 1/2 tbsp hot oil in a large nonstick skillet over medium high heat 3 minutes each side; drain on paper towels. Repeat with remaining steaks and oil. Drain drippings from skillet, reserving 1 tbsp oil in skillet.
- Saute onion and bell pepper in hot drippings 7 minutes or until tender.
- Add diced tomatoes and remaining 3 ingredients to skillet. Bring to a boil, and cook, stirring often, 5 minutes or until slightly thickened. Return the steaks to the skillet; cover and cook over low heat 55 to 60 minutes or until tender.
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5 stars