When I was a kid my mom used to make Swiss Steak a lot. I think she used the recipe from the Better Homes and Gardens cookbook, which uses canned tomato soup. This is my own version that uses V8 Juice instead.
This entrée can be served with either rice or mashed potatoes. We had it the other night with white rice. It’s not my son’s favorite dish, but my husband and I love it!
4 cube steaks
3 tbsp flour
½ tsp salt
½ tsp pepper
2 tbsp olive oil
1 12 oz can V8 Juice
½ sweet onion
1 red pepper
Cut each cube steak in half. Mix flour, salt, and pepper in a shallow dish. Slice onion and red pepper into rings.
Heat olive oil on medium-high in a large skillet. Place cube steaks in the skillet and brown on the first side. Turn and brown the second side. Reduce heat to medium-low. Pour V8 Juice over steaks. Lift each steak so some of the juice goes under it. Layer onion and red pepper rings on top of the steaks. Cover the skillet and simmer for 10-15 minutes.