Swiss Steak
Swiss steak the way it's always been made — smothered cube steak and potatoes, old fashion Swiss steak, oven baked sour cream Swiss steak — for slow weeknights.
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Smothered Cube Steak and Potatoes in Crockpot
A simple and hearty crockpot meal featuring tender cube steak, potatoes, and flavorful onions, all cooked to perfection with minimal effort.
Ingredients
- 2 pounds baby gold potatoes
- 1 can French onion soup
- to taste garlic
- to taste salt
- to taste pepper
- 2 pounds cube steak
- as needed Dijon mustard
- 1 large onion
- 1 pack onion soup mix
- to taste Worcestershire sauce
Instructions
- 1Place the baby gold potatoes in the crockpot.
- 2Pour a can of French onion soup over the potatoes.
- 3Add garlic, salt, and pepper to the potatoes and stir.
- 4Coat the cube steaks with Dijon mustard, then season with salt and pepper.
- 5Lay the cube steaks on top of the potatoes in the crockpot.
- 6Slice the onion thinly and layer over the steaks.
- 7Sprinkle the onion soup mix over everything.
- 8Add a splash of Worcestershire sauce over the top.
- 9Cover and cook on high for 3-4 hours or on low for 6-8 hours.
- 10Check for doneness; potatoes should be fork-tender and steaks easily cut with a fork.
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Swiss steak is what you make when the tough cut is what's in the cart. You pound it, flour it, brown it, and let it sit in gravy long enough that a fork is all anybody needs.
Cooks on Pepper reach for these on mornings when they want the crockpot doing the work, and on Sundays when the oven can run low for a couple of hours without anyone watching it.
Every recipe here is a real supper — Smothered Cube Steak and Potatoes in Crockpot, Slow Cooker Cube Steak with Potatoes and Onion Gravy, Oven Baked Sour Cream Swiss Steak, Granny's Smothered Steak, and a plain Old Fashion Swiss Steak with flour, salt, and pepper.
Quick Tips
- 1
Pound the steak thin
Even cube steak does better with a few whacks from a mallet, down to about 1/2 inch, so it cooks evenly and takes the flour.
- 2
Dredge and brown first
Coat both sides in seasoned flour and brown 2 to 3 minutes per side in a hot skillet before it goes in the pot — that crust is your gravy.
- 3
Scrape the skillet
Pour a cup of broth or tomatoes into the hot pan and scrape up every brown bit, then dump all of it over the meat.
- 4
Give it real time
Low and slow means 6 to 8 hours in the crockpot or about 2 hours covered at 325°F — pull it early and it stays tough.
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