Potato-Crusted Swiss Steak

Campbell's Potato-Crusted Swiss Steak Recipe

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

At a glance


10 min.


35 min.



Cook: 25 min.

Made With

  • Campbell’s® Beef Gravy

    Campbell’s® Beef Gravy

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What You'll Need

1/2 cup instant mashed potato flakes
1/4 teaspoon black pepper
1 1/2 pounds boneless beef top round steaks
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

How to Make It

  • 1

    Stir the potato flakes and black pepper on a plate. Coat the beef with the potato mixture.

  • 2

    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.

  • 3

    Heat the remaining oil in the skillet over medium-high heat. Add the onion and cook until it's tender, stirring occasionally.

  • 4

    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.

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