I have a hard drive full of new recipes and posts to get done like this one for Mock Swiss Steak. I’m kicking myself in the behind to get things moving but but I swear I have a good reason for being so slow!
With school out for summer, I’m having a lot of fun with my baby girl and my best-friend.. oh and her kids too!
We spent a lovely weekend up at Rough River, here in Kentucky. We camped and floated and played on the river and so much more. I did have to race to the side of the river when a wily turtle decided to show up. Yes, it’s true. I’m afraid of turtles.
Also, I’ve taken the steps to change my life in regards to my weight. Every morning I walk for a half hour and do water aerobics for an hour. I will have much more about it in a later post.
Mock Swiss Steak: Alright, let’s talk cooking!
I had some cube steak in the freezer which I normally turn into Country Fried Steak. Oh, how I love that recipe! Unfortunately, that dish doesn’t quite fit into the new diet. I won’t give up my tasty favorite dish but for now, it will have to wait.
So, what to do with my cube steak? After poking around the internet, I came up with Swiss steak. This was a dish I knew my hubby would love. I didn’t however, feel like jumping through all the steps of standard Swiss Steak. So, I made my own recipe that was super easy to make. That’s where the “Mock” comes from!
If you want Swiss Steak but are short on time, I think you’ll enjoy this recipe.
Mock Swiss Steak
- 2 Tablespoons Olive Oil
- 2-3 Cloves Garlic
- 1 Small Onion chopped
- 4 Cube Steaks
- 1 1/2 teaspoons dried oregano
- Salt and Pepper to taste
- Onion Powder optional
- 1 16 ounce Can Tomatoes, diced
- 16 ounces Fresh Mushrooms sliced
- 1 Bell Pepper chopped
- 1 15 ounce Can Tomato Sauce
- 1/2 Cup Beef Broth
Heat oil over medium-high heat. Cook garlic and onion until translucent.
Season each steak with salt, pepper & onion powder. Add steak to heated pan and brown each side.
Add tomatoes, mushrooms, peppers, broth and water to pan. Cover and cook 20-30 minutes until tender.
If sauce is too thin, thicken with cornstarch. Serve as is or over hot noodles.