Mom’s Swiss Steak




  • 1 1/2 pounds cubed beef steaks
  • salt and pepper, to taste
  • 21.5 ounces (2 cans) of canned tomato soup
  • 2 teaspoons basil


  1. Rinse off cubed beef steaks and pat dry.
  2. Brown in saute pan without oil. Add salt and pepper to taste. Once browned, slice each steak into bite-sized pieces.
  3. Add tomato sauce and basil. Turn the heat down to low and simmer, stirring occasionally, for about 20 minutes.
  4. Serve, preferably with mashed potatoes and a vegetable of your choice.

Swiss steak isn't from Switzerland—the act of pounding or rolling meat to make it softer is known as "swissing."