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.
Ingredients:
- 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
Directions:
- Crush crackers into fine crumbs (I use a blender) and add parmesan cheese
- Put flour, cracker crumbs and milk each in their own tray or deep plate
- Put canola oil into heated frying pan
- Dip and coat each minute steak with first flour, then milk, then crumbs
- 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!!
View from the Ranch Porch 