Texas Style Swiss Steak

Name: Texas Style Swiss Steak
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb. cube steak; 2 Tbsp. flour; 1 tsp. salt; 1/4 tsp. pepper; 1/4 tsp. dry mustard; 2 stalks celery, cut in pieces; 1 small onion, sliced; 1 fresh tomato, sliced; 1 c. mushrooms and stems, drained; 1 c. catsup; 1/2 c. brown sugar

Eats Now Editorial Team · 788 kcal · Meat & Poultry

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Texas Style Swiss Steak – a delicious recipe with cube steak, flour, salt, pepper, dry mustard, stalks celery. Easy to follow and perfect for any occasion.

Serves 4 Meat & Poultry

Servings: persons

2 lb. cube steak
2 Tbsp. flour
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. dry mustard
2 stalks celery, cut in pieces
1 small onion, sliced
1 fresh tomato, sliced
1 c. mushrooms and stems, drained
1 c. catsup
1/2 c. brown sugar

1
Dip meat in flour, salt, pepper and mustard mixed together. Brown pieces in oil.
2
Place in a casserole.
3
Scatter cut-up vegetables over the top of the meat.
4
Pour sauce of catsup and brown sugar over all.
5
Cover with foil and bake at 325u00b0 for 1 1/2 hours or until tender.

788

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 lb. cube steak, 2 Tbsp. flour, 1 tsp. salt, 1/4 tsp. pepper, and more.

Yes, Texas Style Swiss Steak falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
788 kcal
Category
Meat & Poultry

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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