CLASSIC SWISS STEAK

 

  • Cooking Time: 30-40
  • Servings: 3-6
  • Preparation Time: 5-10

Ingredients

  • 2-4 Cubed Steak patties
  • Vegetable Oil and Butter
  • 1-1 1/2c all-purp Flour
  • 1tsp Lawry's Seasoned Salt
  • 1 Egg
  • Milk (have 1-2c available)
  • 1c Tomato Sauce
  • 1sm can Mushrooms
  • 1/2c diced canned Tomatoes
  • 1-2tblsp Worchestershire
  • 1tsp crushed Garlic
  • 1 can beef Consommé
  • Mashed Potatoes (I make mine w/lots of butter and sour cream) to serve

Directions

  • Heat 1/4" or so of oil and butter (1-2tblsp's approx) in heavy or cast iron skillet over med heat.
  • Blend flour and seasoned salt.
  • Beat egg w/couple splashes of milk.
  • Dredge steaks first thru flour, then thru egg/milk, then thru flour again, pressing flour in 2nd dredging to coat well.
  • When oil is hot, fry steaks 3-5min each side, til well-browned; BE CAREFUL NOT TO BURN- reduce heat if necessary.
  • Once steaks have stopped bleeding profusely and have nice breading on them, remove and set aside.
  • Reduce heat to low and add remaining flour to skillet and brown 3-4 min.
  • Add splashes of milk to make thick paste/gravy starter.
  • Add tomato sauce, mushroom, tomatoes and Worchestershire, blending well with a whisk if need be to prevent lumps.
  • Once gravy is again thick, add consommé slowly, whisking constantly.
  • Once gravy is well-blended and free of lumps, return steaks to pan.
  • Reduce heat to very low and simmer while you cook your potatoes and mash them up.
  • Serve over a mound of mashed taters, and watch them lick the plate clean and come back for more!

Notes

HI! It's been a while, I know- just getting used to the new site! I tried adding some other recipes recently, and things just didn't work out, but here goes AGAIN! Still married- and here's one of the reasons why- I am an EXCELLENT cook... that's how I hook 'em, and that's how I keep 'em. All else is always forgiven. Enjoy!

Categories: Southern US 
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