My sister reminded me that I needed to add this to my blog. I hadn't had it for a really long time, and had forgotten how much I like it. My family loves it too. Swiss steak has nothing to do with Switzerland. Swiss refers to the process of tenderizing tough cuts of meat or "swissing" and then braising (typically with tomatoes). This recipe has two cooking options, stove top or slow cooker.
4–6 Tenderized cube steak pieces
1 cup water
1 pkg. dry onion soup mix
1 can cream of mushroom soup
Stove Top Directions:
Dip cube steak in flour and brown in large skillet on medium heat. Add water and soups. Cover and simmer 1 ½ hours.
Slow Cooker Directions:
Place cube steak in slow cooker with water. In small bowl, combine soup mix and mushroom soup. Spoon over cube steak. Cook on low 8 hours.