Blondie Pussycat


This recipe is by a guy who was a member with several of us JAPPERS when we were members of a cooking site called The Mixing Bowl. I've since found the Cheap Bastid again on Pinterest. I guess I've made this recipe at least 1/2 dozen times. It is the best swiss steak I've ever cooked or eaten. I hope you enjoy it. Very simple, but so tasty. It doesn't last very long at my house!
It is served OVER mashed could it go wrong? ;)


★★★★★ 3 votes

3-4 hungry people
30 Min
1 Hr
Stove Top


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  • 2 lb
    top round or sirloin steak (l buy tenderized cube steak)
  • 2 c
    all purpose flour, s&p generously
  • 1/2 c
    oil of choice (l use evoo or canola)
  • 1 medium
    yellow sweet onion, diced
  • 2 stalk(s)
    celery (or how much cook likes), thinly sliced
  • 1
    fresh jalapeno pepper, thinly sliced, *optional* (l leave the seeds and membranes in)
  • 1
    bell pepper
  • 1 can(s)
    28oz whole, sliced, or petite tomatoes
  • 12 oz
    snappy tom or spicy v8

  • 1&1/2
    large potato per person
  • 1 c
    or more warm milk
  • 1 Tbsp
    real butter per potato~yum!
  • ·
    salt and pepper to taste



  1. Cut steak into 2-4 equal pieces if you bought Un-tenderized steak. Place between 2 pieces of plastic wrap on a cutting board. Pound with a mallet or the flat side of a tenderizer. Flatten to about 1/2" thin. Repeat with remainder of meat. If you buy cube steak you can save time because the preceding steps are already done for you. Salt and pepper to taste on both sides.
  2. Season flour with a liberal amount of salt and pepper.
  3. Heat oil in large skillet on med-hi till shimmery. Dredge meat in flour, shaking excess off before putting in skillet. Cook meat in batches, so it has room to brown. Allow oil to reach shimmery point before adding next batch. *You may need to add more oil between batches* Set browned meat aside on paper towels to drain.
    Don't worry about the meat being done at this point It's going back in the skillet with the sauce later.
  4. Now in the same skillet, saute` veggies until onions are translucent, not brown. Next add tomatoes and juice . Put steak in skillet. Cover pan. Now lower heat to low or simmer. You want the sauce to barely bubble, not a full boil.
  5. Allow to simmer about 1/2 hour or till sauce is the consistency you like.

    This will be served over the mashed potatoes...recipe to follow.
    Peel and slice potatoes 1" thick. Put in large sauce pan or dutch oven. Cover with cold tap water. Put lid on. Bring to a boil on med-hi heat. Lower to low or simmer~allow potatoes to cook in water that is barely boiling so potatoes don't get mushy.
  7. When fork tender (about 20-22 minutes) drain well, then put potatoes back in the hot pan over heat until the water has evaporated. Now put potatoes in a large bowl. Add butter and milk. Mash by hand (not a mixer~you don't want them to get starchy and stiff) until consistency cook likes. I like mine a little lumpy ;)
  8. When steak is done, remove from heat. Leave lid on the steak.

    Warm plates in the oven on 150-170* about 4-5 minutes.

    This is a nice touch and it keeps the food warm longer.
  9. Put a large serving of potatoes in the middle of each plate, then stack pieces of steak upright like a tee-pee. Pour sauce over steak and potatoes.

    Brag to everyone who wasn't there, about how good it was!

Printable Recipe Card


Course/Dish: Beef, Steaks and Chops
Main Ingredient: Beef
Regional Style: American

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