Classic Swiss Steak
  • Cooking Time: 30-40
  • Servings: 3-6
  • Preparation Time: 5-10
  • 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 Consomm√©
  • Mashed Potatoes (I make mine w/lots of butter and sour cream) to serve
  1. Heat 1/4" or so of oil and butter (1-2tblsp's approx) in heavy or cast iron skillet over med heat.
  2. Blend flour and seasoned salt.
  3. Beat egg w/couple splashes of milk.
  4. Dredge steaks first thru flour, then thru egg/milk, then thru flour again, pressing flour in 2nd dredging to coat well.
  5. When oil is hot, fry steaks 3-5min each side, til well-browned; BE CAREFUL NOT TO BURN- reduce heat if necessary.
  6. Once steaks have stopped bleeding profusely and have nice breading on them, remove and set aside.
  7. Reduce heat to low and add remaining flour to skillet and brown 3-4 min.
  8. Add splashes of milk to make thick paste/gravy starter.
  9. Add tomato sauce, mushroom, tomatoes and Worchestershire, blending well with a whisk if need be to prevent lumps.
  10. Once gravy is again thick, add consommé slowly, whisking constantly.
  11. Once gravy is well-blended and free of lumps, return steaks to pan.
  12. Reduce heat to very low and simmer while you cook your potatoes and mash them up.
  13. Serve over a mound of mashed taters, and watch them lick the plate clean and come back for more!
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!