Swiss Steak Supreme – Recipe of the Week

This is a recipe that I have served my family for years.  I know there are many articles on the dangers of eating too much red meat – and yet steak continues to be one of my family favorites.

Recently I was introduced to a wonderful Website: that is filled with great information. You should visit it often.

Helen Nichols, Editor-in-Chief of the site has written an article based on research about 31 Science-Backed Health Benefits of SteakI think you will find it very interesting.  ENJOY (the article and your steak)!

Swiss Steak Supreme

Swiss Steak Supreme

Image by Larry Cowling
Cully’s Kitchen


  • 1½ pounds top round steak (¾” thick)
  • 3 tablespoons all-purpose flour
  • 1 tablespoon fresh parsley, chopped
  • ¼ teaspoon dried thyme leaves
  • 1/8 teaspoon black pepper (ground)
  • 2 tablespoons extra-virgin olive oil
  • ½ cup onion, sliced very thin
  • ½ cup mushrooms trimmed and sliced
  • 2 medium carrots, peeled, trimmed, and cut into 1½” X ¼” strips (optional)
  • 1 can (10.5 oz.) condensed French onion soup


  1. Have a 10″ or 12″ inch heavy skillet ready (cast-iron preferred) – with a lid.
  2. Place steak between two heavy pieces of plastic wrap and pound with a wooden mallet or bottom of a small sauce pan to ¼” thickness – then, cut into 6 pieces.
  3. In a 9″ pie plate, stir together the flour, parsley, thyme, and pepper.
  4. Place oil in the skillet and heat over medium-high heat.
  5. Dredge each piece steak in the flour mixture and place in the hot oil – cook 3 to 4 minutes on each side.
  6. Add all remaining ingredients.
  7. Reduce heat to low and cover.
  8. Continue cooking until steak is tender (~50 to 60 minutes).
  9. Serve with creamy mashed potatoes and a steamed green vegetable.

Servings: 6

This recipe comes from “Dinner – 55 Easy Recipes” Volume I of the Mama Legacy Cookbook SeriesBUY NOWand enjoy all the amazing recipes. 



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