Thursday, February 21, 2013

Creamy Swiss Steak

My blog has been so neglected.  Now that the big birthday and vacation are over, I'm hoping I can get back to posting more regularly before our next big life change in April (or earlier if I'm lucky!).  We had a great vacation, but not without some hitches along the way.  The weather was not great most days, we had a child who kept randomly vomiting (at very inopportune times might I add), and of course, some sleep trouble, but we survived and everyone had fun.  That's what counts in the end!

Today I had to spend my morning out running errands before the snow comes and now we will be hunkered down for a few days at home.  I am looking forward to three days of nothing to do (my oldest doesn't have school tomorrow regardless of the snow totals due to kindergarten round-up)!  Tonight we are going to have creamy swiss steak.  This is a pretty simple recipe and our local grocery store had a pretty good deal on cube steaks, so we're going to make it work!

Creamy Swiss Steak (from

4 minute steaks (we are substituting cube tonight)
oil, for frying
flour, for dredging
2 cans cream of mushroom soup
1 10 oz. can milk (I just use what's in our refrigerator)
1 4 oz. can of mushrooms or 1/2 pound fresh mushrooms
1 tablespoon butter

Slice mushrooms (if fresh) and saute in butter.  If using a can, drain well and set aside.  In a large skillet, heat oil.  Salt minute steaks and dredge in flour.  Fry until brown.  Make sure when you are frying you leave the meat on long enough for the breading to fry until sets, as it will fall off if not fried long enough.  When the meat is fried, place on paper towels to drain excess oil.  Place in 2 quart casserole dish to keep warm.  Leave 2 tablespoons oil in the frying pan and remove the rest.  Add cream of mushroom soup, milk, and mushrooms, stirring constantly.  Let soup simmer on medium-low heat until heated through.  Pour over warm meat and serve.  We eat it with mashed potatoes.  Yum!

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