Swiss Steak with Mashed Taters

We had a bit of a cold spell last week that knocked me right off my “here comes summer!” bandwagon.  Spring (if you can call it that) in Reno is such a tease!!  One day it’s hot, the next day a blizzard has blown in overnight.

Whenever it’s cold out, I think of eating either comfort foods or soups.  Well, this week, comfort food edged out soup.  I hadn’t had Swiss steak in a LONG time, and it just sounded like the perfect, warm, belly-filling comfort food that would do the trick.  I have no idea where my family acquired this recipe, but I believe it to be pretty similar to other Swiss Steak recipes out there.  All I know is that it’s yummy and filling.

For those of you out there who really like to watch your carb intake, this recipe is easily altered.  Substitute almond flour for the all-purpose flour, and make mashed cauliflower instead of using potatoes.  Yes – there is sugar, hence carbs, in the tomatoes, but this is really what makes the sauce.  I have no substitution for this ingredient.

This recipe only will be for the Swiss steak as I know many people have their own mashed potato recipe they like to follow.

2 medium to large onions, sliced
2 cans halved tomatoes
1 package of cube steak
¼-1/3 cup all-purpose flour
Salt n pepper
Oil (for frying onions)

Directions:  Heat oil in pan on a medium to medium-high heat, and add sliced onions.  Allow onions to cook down.  Once cooked completely, remove from pan.


While onions are cooking, season flour with salt and pepper and dredge each piece of cube steak in flour mixture.


Add floured cube steak to pan, and brown on each side.  (A tip: the steak is ready to flip when pools of blood form on the upper side).


Once meat is browned, add onions back in and two cans of tomatoes.  Cover and simmer.


At this point, (if you’re making mashed potatoes) turn the water on to boil potatoes.  The length of time it takes you to cook the potatoes should be sufficient for the Swiss steak to finish cooking.

When the mashed potatoes are done, top with Swiss steak, tomatoes and onions and enjoy!


Have a fantastic weekend!



  1. Lucy says:

    Another great sounding recipe. I think Al will like this and I will make it this week. Thanks for the carb substitute suggestions. That is how I will make the steak.
    Thank you for sharing.

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