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Potato-Crusted Swiss Steak




Source of Recipe


Internet


Recipe Introduction


Instant mashed potato flakes make a crispy coating for sautéed beef cube steaks, that are served with a mouthwatering tomato-onion sauce.

Prep: 10 minutes
Cook: 25 minutes
Serves: 6



List of Ingredients




1/2 cup Idahoan instant mashed potato flakes
1/4 teaspoon ground black pepper
6 beef cube steaks (about 1 1/2 pounds)
3 tablespoons olive oil or vegetable oil
1 large onion, sliced (about 1 cup)
1 can (14 1/2 ounces) Campbell's Beef Gravy
1 can (14 1/2 ounces) diced tomatoes with garlic and olive oil



Recipe



Stir the potato flakes and black pepper on a plate. Coat the beef with the potato mixture.
Heat 2 tablespoons oil in a 12-inch skillet over medium-high heat. Add the beef in batches and cook until it's well browned on both sides. Remove the beef from the skillet.
Heat the remaining oil in the skillet over medium-high heat. Add the onion and cook until it's tender, stirring occasionally.
Stir the gravy and tomatoes in the skillet and heat to a boil. Return the beef to the skillet. Reduce the heat to low and cook for 10 minutes or until the beef is tender.