Thursday, February 11, 2010

Creole Smothered Swiss Steak

Cube steaks or tenderized round steak in a nicely seasoned Creole sauce of tomatoes, onions and peppers with rosemary and thyme - and a secret ingredient!
Cube steaks or tenderized round steak in a nicely seasoned Creole sauce of tomatoes, onions and peppers with rosemary and thyme - and a secret ingredient!

Creole Smothered Swiss Steak

A stepped up version of Swiss Steak, Creole Smothered Steak can use either cube steaks, which have already been tenderized, or other beef steaks such as chuck or round steak which is cheaper, but also leaner cuts of beef and definitely needing tenderizing. Be sure not to skip that step. You can grab a simple explanation of how to do that by clicking right here. I also like to infuse a bit of additional flavor into my round steak by soaking it in a marinade or flavor enhancer, such as Dale's shown below. That is completely optional and you can certainly skip that step, particularly if you are watching sodium intake.

If you have to open a new can of tomato paste for this, be sure to check out my tip on what to do with the rest of the can. Otherwise, you know what will happen don't you? You'll stick some aluminum foil on top of the can, put it in the fridge thinking you'll use it on something, forget about it and then one day far, far in the future, you will find it, and well... let's just say it won't be purty and into the trash can it'll go! Save that tomato paste with this tip, and you'll have it for another future use.

For more of my favorite recipes using cube steaks and round steaks pop over to my Pinterest page!

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Recipe: Creole Smothered Swiss Steak

©From the Kitchen of Deep South Dish
Prep time: 30 min |Cook time: 1 hour 30 min | Yield: About 4 to 6 servings

  • 6 cube steaks or tenderized bottom round steak (3 to 4 pounds)
  • Original Dale's {affil link} seasoning or Worcestershire sauce
  • 1/2 cup of all purpose flour
  • 6 turns of the pepper grinder
  • 1 teaspoon of Lawry's seasoned salt
  • 2- 3 tablespoons of canola oil
  • 1 medium green pepper, chopped
  • 1 medium onion, chopped 
  • 1 can of Coca-Cola Classic
  • 1 tablespoon of tomato paste
  • 1 tablespoon of Better Than Bouillion Beef Base {affil link} or beef bouillon granules
  • 1/2 teaspoon of dried thyme, crushed
  • 1/2 teaspoon of dried rosemary, crushed
  • 1/4 to 1/2 teaspoon of Cajun seasoning (like Slap Ya Mama) {affil link}or to taste
  • 1 (14.5 ounce) can of diced tomatoes, undrained

Pour Dale's seasoning or Worcestershire sauce on tenderized round steak and let sit for 20 minutes. Mix the flour, seasoned salt, and pepper. Heat 2 tablespoons of oil in a heavy bottomed, lidded skillet over medium high heat. You'll need that lid here in a bit. Drain the steaks and dredge then lightly in the flour mixture, cooking them in the hot oil, 2 or 3 at a time, without crowding them, until browned, about 3 minutes per side. Set aside.

In that same skillet and adding additional oil if needed to equal 1 tablespoon, add the green pepper and onion and cook for about 5 minutes, until tender. Pour in the cola and turn skillet up to high. Add the tomato paste, beef base or bouillon, thyme, rosemary and Cajun seasoning, stirring until blended in. Add the diced tomatoes, bring back up to a boil, reduce heat to medium and allow to simmer until reduced slightly.

Reduce heat to a low simmer and return the steaks to the skillet one at a time, turning to coat both sides and stacking to the side until all steaks have been coated. Spread them out, cover and cook over medium low for 1-1/2 hours or until tender, occasionally shaking the skillet to prevent the steaks from sticking. Do not allow the sauce to boil! You only want it on a very low simmer.

Serve over hot cooked noodles, or rice.

Crockpot: This recipe also does well in a slow cooker when using (bottom) round or other slow braising steaks. May cut into strips, if desired, and prepare as noted except do not return the steaks to the skillet. Add them to the slow cooker and pour the cooked sauce on top. Cook on low for about 6 to 8 hours, or high for 4 to 5 hours, or until tender.


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Posted by on February 11, 2010

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