Momma D’s Swiss Steak

Growing up in rural Saskatchewan, my Mom had a handful of go-to recipes that were sure to bring everyone, (picky eaters like myself included), happily around the table, no matter what schedule craziness was going on.  Swiss steak was a favorite of the entire family. It is not low in calories or sodium, so maybe it is a good thing that it takes a little extra prep work. That being said, there really isn’t anything more comforting on a cold or rainy day.

This recipe uses Minute Steak (also known as cube steak), made from relatively thin round steak that has been tenderized, either by pounding it with a meat tenderizer, or an electric tenderizer. It gets its name from only taking a minute or so to cook if you are frying or grilling it. This recipe takes considerably longer, but the results are more than worth it.


  • 1 lb Minute Steak
  • I box Vegetable Thin crackers
  • 1/4 cup Parmesan cheese
  • 1 cup flour
  • 1 cup milk
  • 1/2 cup canola oil
  • 2 cans Cream of Tomato Soup
  • 2 cups shredded cheddar or mozzarella cheese


  1. Crush crackers into fine crumbs (I use a blender) and add parmesan cheese
  2.  Put flour, cracker crumbs and milk each in their own tray or deep plate
  3. Put canola oil into heated frying pan
  4. Dip and coat each minute steak with first flour, then milk, then crumbs
  5. Fry until golden brown – flipping half way

6. Place steaks into casserole dish and cover with tomato sauce

7. Cover and bake at 350 degrees for 90-120 minutes (depending on thickness of steaks)

If your dish is quite full, it always helps to place an old cookie sheet under it to catch any over-flow.

8. Uncover, spread cheese on top and bake until melted

9. Serve with mashed potatoes – the sauce makes an amazing tomato gravy!

I hope you enjoy it as much as we always have!!

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