Easy Swiss Steak (Cube Steaks)

By Addie

Here's a dinner that takes up little of your time. We like it with mashed potatoes, rice or noodles. -Betty Richardson of Springfield, Illinois

Ingredients

• 4 beef cubed steaks (4 ounces each)
• 1 tablespoon canola oil
• 1 medium onion, chopped
• 1 celery rib with leaves, chopped
• 1 garlic clove, minced
• 1 can (14-1/2 ounces) stewed tomatoes, cut up
• 1 can (8 ounces) tomato sauce
• 1 teaspoon beef bouillon granules
• 1 tablespoon cornstarch
• 2 tablespoons cold water

Preparation

Step 1

In a large nonstick skillet, brown cubed steaks on both sides in oil over medium-high heat; remove and set aside. In the same skillet, saute the onion, celery and garlic for 3-4 minutes or until tender. Add the tomatoes, tomato sauce and bouillon. Return steaks to the pan. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 to 1-3/4 hours or until meat is tender.

Combine cornstarch and water until smooth; stir into tomato mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 4 servings.
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REVIEWS:

I made this exact same recipe in my crockpot and it was excellent. I just browned the steaks and then put everything in a crockpot on high for 3 hours. I think you could substitute beef broth in this...I would use a cup. Next time I make this I might add more of the cornstarch mixture to make the sauce a little thicker.

Easy to make and very tasty. I added cut up carrots along with the onions and celery and garlic. My husband says it's almost exactly like the Swiss steak we used to get at a favorite restaurant in town.