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
- 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!!
*Note: This post made me fully realize my lackings as a food photographer. The pictures cannot begin to convey the deliciousness of these ribs!
Although we always have a deep freeze full of beef, short ribs are not frequent fair around our place. Although not difficult to cook, they do require a certain level of “babysitting”, and setting aside a good portion of my day to focus on dinner’s meat of choice isn’t always an option. Short ribs are usually pulled out just before a new side of beef arrives, and I need to clean up the bits and pieces of the last beef. But even though they are a (slight) pain in the butt to cook, they are sooooo worth the effort.
These shorts ribs are not just fall off the bone tender, but actually melt in your mouth. The slight sweetness from the wine makes them so darn good, they are quite literally candy to a meatatarian. And coming from a family of meatatarians, I am a good judge!
Also: I am a big fan of any recipe that uses half a bottle of wine. Somehow the entire bottle gets used. Every time.
2-3 pounds beef short ribs
salt and pepper
3-4 cloves garlic
1/2 bottle red wine
4 cups water
3 tbsp “Better than Bouillon” Beef Base
*or 4 cups beef broth*
- Season ribs with salt and pepper
- Coat bottom of Dutch Oven with Canola oil
- Brown ribs. A good heavy sear will give the ribs the best texture
- Set ribs aside. Add garlic and cook until soft. (Could also roast garlic in oven)
- Add wine and reduce until thick and delicious
- Drink other half of bottle!
- Add ribs back to pot along with water/beef base
- Simmer 3-4 hours until beef is super tender
- Separate ribs and broth. Skim fat from broth (I do this all the way along), and boil to thicken. You can also add a little flour to thicken if you want more of a gravy than a sauce.
- Drool and serve!!
Other than the time it takes, the most difficult part of this recipe is keeping your fingers off the meat while it is cooking. Too often, by the time dinner time comes around, I am full from picking at the meat. Soooooo goooood!!!