Swiss Cube Steak

Feel free to add mushrooms or carrots or green peppers. Replace some of the beef broth/stock with red wine! Easily adapted to a slow cooker.

Swiss Cube Steak
Swiss Cube Steak

PREP TIME

45

minutes

TOTAL TIME

195

minutes

SERVINGS

6

Servings

PREP TIME

45

minutes

TOTAL TIME

195

minutes

SERVINGS

6

servings

Ingredients

  • 2 pounds 2

    pounds beef cube steak (6 steaks)

  • 2 teaspoons 2

    teaspoons kosher salt

  • 1 teaspoon 1

    teaspoon freshly ground black pepper

  • 3/4 cup 3/4

    cup all-purpose flour, reserving excess flour

  • 2 tablespoons 2

    tablespoons vegetable oil, divided in half

  • 1 large 1

    large onion, thinly sliced

  • 6 to 7 medium 6 to 7

    medium carrots (3 cups) sliced into 1/2 inch slices (optional)

  • 2 cloves 2

    cloves garlic, minced

  • 2 stalks 2

    stalks celery, chopped

  • 1 tablespoon 1

    tablespoon tomato paste

  • 1 (14.5-ounce)

    can 1 (14.5-ounce) can diced tomatoes

  • 1 teaspoon 1

    teaspoon smoked paprika

  • 1 teaspoon 1

    teaspoon dried oregano

  • 1 tablespoon 1

    tablespoon Worcestershire sauce

  • 1 1/2 cups 1 1/2

    cups beef stock/broth

Directions

Preheat the oven to 325 degrees F. Lightly season the steaks on both sides with the salt and pepper. Season the flour with salt and pepper. Dredge the steak in the flour and set aside. Reserve the flour. Add 1 tablespoon of the vegetable oil, over medium-high heat, to a Dutch oven. Once the oil begins to shimmer, add half of the steaks to the pan, being careful not to overcrowd. Cook until golden brown on both sides, approximately 2 minutes per side. Remove the steaks to a plate. Brown the remaining steaks and set aside. Add the onions, carrots and celery and saute for 3 to 4 minutes, until onions are translucent. Add the garlic and saute briefly, until fragrant. Add the tomato paste and stir to combine. In a medium bowl combine the tomatoes, paprika, oregano, Worcestershire sauce and beef broth. Whisk in leftover flour. Add the Beef broth mixture to the pot and stir to combine. Return the meat to the pot. Cover and place in the oven on the middle rack. Cook for 1 1/2 hours or until the meat is tender. Note: I use a multicooker and perform everything in 1 pot. Increase broth to 2 1/2 cups. I set the cooker on 275 degrees (simmer) for 1 hour Calories:. Steak 55 per ounce Sauce 27 per 1/4 cup Carrots 41 per 1/2 cup

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