Swiss Steak

This is a great, full meal to cook if you don’t want to have a lot of clean-up afterwards. I cook mine in a large electric skillet, but you can, of course, do it in a large skillet on the stovetop. Or, even start it on the range and put it in the oven.


  • 1/4 cup flour (I prefer using 00 or rice flour, but all purpose works)
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 4 – 6 cubed beef steaks (or pork cutlets are great too!)
  • 3 Tbs bacon grease if you have it. If not, shortening, veg, or olive oil work
  • 1 quart of diced tomatoes (or two 14.5 oz cans) – do not drain
  • 1 medium onion – chopped
  • 1 Bell Pepper – chopped
  • 10 medium size Red potatoes – quartered
  • 2 large carrots – halved lengthwise and chopped
  • 1 Tbs garlic – minced
  • 1 beef bouillon cube
  • 1/4 cup or so of water – more if needed to keep pan from drying out during cooking
  • salt and pepper to season to taste


  • On a plate or in a large dish, mix the flour, salt, and pepper together.
  • Coat your steaks in the flour mix and press it in, then set them aside on a wire rack to rest.
  • While they rest, over medium heat, melt your bacon grease or oil in a large skillet.
  • Once it is hot, place your steaks into the pan and brown on both sides.
  • Once browned, add water and bouillon cube. Cover, and once boiling, turn heat down to low and simmer for 45 minutes, keeping an eye on your pan so it doesn’t dry out.
  • Turn the steaks over and add the garlic. Cook for about a minute until it is fragrant.
  • Add the tomatoes (juices and all), onions, bell pepper, carrots, and potatoes. Season with salt and pepper as needed. Simmer on low heat, covered, until vegetables are tender. About another 30 minutes.


  • As mentioned in the intro, the beef can be replaced with pork cutlets, or, as I’ve done many times, you can prepare both.
  • If you want a gravy at the end, you can remove all the meat and veggies from the pan, add water to the juices if needed, and make a slurry with cornstarch and cold water. Add the cornstarch to the pan, whisking it in, until it reaches your desired thickness.

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