Spring Garden Old Fashioned Swiss Steak Recipe

Spring Garden Old Fashioned Swiss Steak Recipe

I may have been compensated for this post. Please keep in mind that it affects you in no way financially. If an item is being reviewed, I am not obligated to give a positive review and always use my own words. This disclosure is in accordance with the Federal Trade Commission’s 16 CFR, Part 255: Guides Concerning the Use of Endorsements and Testimonials in Advertising. If you would like a review done contact Dannelle at

If you are looking for an old fashioned Swiss steak recipe, go no further. Those early spring onions, along with carrots and celery, makes for a delicious and healthier take on this family comfort food, yet budget-friendly classic.

old fashioned Swiss steak article pin image on how to make it

All About Swiss Steak

How is this budget-friendly? Using cheaper cuts of beef let’s you still enjoy read meat! Made from various tough cuts of beef, cube steak is processed in a way that helps create a more tender piece of meat. However, the cooking method you use may turn your tender cube steak into a chewy, tough slab of inedible meat. That is why you need to cook it low, and slow.

When a tough meat is under-cooked? That steak will be a little tough since all the fat has not be converted into flavors and the juice has not started to flow. That means the steak is tough and chewy. An overcooked steak on the other hand, will be tougher and chewier since heat erodes all the fats and juices, leaving it hard. See, low and slow is the key.

Why Cube Steak?

A lot of people wonder what is Cube Steak Made of. Cubed steak is a cut of beef, usually top round or top sirloin, tenderized and flattened by pounding with a meat tenderizer, or by using an electric tenderizer. The name refers to the shape of the indentations left by that process, also called cubing. That tenderizing process helps “loosen” up that fat I mentioned and also lets the seasoning/juices work their wonder as you cook. It helps to infuse the flavors.

If it helps, think of cube steak as being like elevated ground beef. The cut comes from the round, or rear end, of cattle, so it’s typically a top sirloin or top round, which can be a bit tougher than other beef cuts, but isn’t ground up, simply tendorized.

Spring Garden Old Fashioned Swiss Steak

This recipe goes back a few generations in my family. For the sake of speeding things up a bit, I switched the family creamy mushroom sauce to a light can of cream of mushroom soup. This helps to control and reduce the fat content a bit, making this a little healthier too! This results in a final product that is lower in fat, and fairly low in calories. I hope you enjoy this old fashioned Swiss steak recipe it as much as my family does!

You will need:

  • 1 Tablespoon all-purpose flour
  • 1 teaspoon dried parsley
  • 4 (4 ounce) lean cube beefsteaks
  • 1/2 Cup chopped spring onions
  • 1 Cup chopped carrots
  • 1 Cup chopped celery
  • 1 (15 ounce) can chunky tomato sauce
  • 1 (10 3/4 ounce) can light cream of mushroom soup
  • 1 teaspoon Worcestershire sauce
  • 1/4 Cup water
  • Butter-flavored cooking spray


Combine the flour and parsley flakes. Coat the raw steaks with the flour mixture.

Spray a large skillet with the butter-flavored cooking spray and lightly brown the meat on both sides.

Sprinkle the onion, carrots, and celery over the meat.

In a small bowl, combine the tomato sauce, mushroom soup, Worcestershire sauce, and water. Stir to combine and then spoon the mixture over the vegetables and meat in your pan.

Lower the heat, cover and simmer about 40 minutes until the vegetables and meat are done.

Other recipes you may find yummy:

Other budget-friendly and money-saving posts:

old fashioned Swiss steak article pin image
Tags :

Leave a Reply

Your email address will not be published. Required fields are marked *