Granny's Swiss Steak

Granny's Swiss Steak

77
ANGIE 0

"This is comfort food at its best. My Granny makes it for me frequently when I visit. The sauce is good and thick. Serve with corn muffins."

Ingredients 1 h 10 m {{adjustedServings}} servings 413 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 413 kcal
  • 21%
  • Fat:
  • 20.3 g
  • 31%
  • Carbs:
  • 41.8g
  • 13%
  • Protein:
  • 19.2 g
  • 38%
  • Cholesterol:
  • 28 mg
  • 9%
  • Sodium:
  • 2188 mg
  • 88%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 350 degrees F (175 degrees C). Heat oil in a large skillet over medium-high heat. Dredge the cube steaks in a mixture of flour, salt and pepper, and brown them in the hot oil.
  2. Arrange steaks in a 9x13 inch baking dish. Sprinkle the green pepper, onion, celery, mushrooms, oregano, and onion soup mix over the steaks. Stir together the tomato juice and ketchup; pour over everything in the dish.
  3. Bake for about 1 hour in the preheated oven, or until the meat is cooked through, and the sauce is thickened.
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Footnotes

  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
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Reviews 77

  1. 90 Ratings

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SOPHIE10
1/21/2004

I loved this recipe! I made some changes, though. I didn't have green peppers, so used crinkle cut sliced carrots, instead. Also, I didn't chop vegetables, but sliced onions into rings. I omitted the ketchup, and used a can of diced tomatoes and tomato sauce, instead, and mixed those with the instant onion soup, before pouring on top of vegetables and meat. Then, I poured about a cup of water over all. I served with mashed potatoes, using the sauce as a gravy. It was absolutely delicious!

LINDAJOHNS
1/21/2004

Very good and very easy to make. After I started, I realized I didn't have any tomato juice, so I used a can of tomato soup and 1/2 soup can of water. I also had some grape tomatoes on hand. I cut them in half and added them with the other vegetables. It was delicious.

PammyJ
1/21/2004

This recipe is excellent. I used the original recipe as a base and cooked it in a large crock pot. Hubby and children loved it. The recipe was doubled. I used 2 - 12 oz cans of V8 veggie juice instead of tomato juice since that is what I had on hand. Cut the ketchup to about 3/4 cup and added 1 can of diced tomato. Sauteed fresh mushrooms in Worchestshire sauce with hunks of celery stalks and garlic powder that I put on the bottom of the crock pot. I did not add additional salt or oregano nor green peppers. There is already enough salt in the juice and diced tomatos. I did use dried basil in place of the oregano and added a couple of bay leaves. With doubling the recipe, I do believe that 1 envelope of beefy onion soup mix is plenty. We served this wonderful dish over homemade mashed potatoes along with a couple of other side items. Just great comfort food.