Cube steaks or tenderized round steak in a nicely seasoned Creole sauce of tomatoes, onions and peppers with rosemary and thyme - and a secret ingredient!
Creole Smothered Swiss Steak
A stepped-up version of Swiss Steak, Creole Smothered Steak can use either cube steaks, which have already been tenderized, or other beef steaks such as chuck or round steak which is generally less expensive, but also leaner cuts of beef and definitely needing tenderizing.
Be sure not to skip that step!
You can grab a simple explanation of how to do that by clicking right here. I also like to infuse a bit of additional flavor into my round steak by soaking it in a marinade or flavor enhancer, such as Worcestershire sauce or Dale's marinade shown below. That is completely optional and you can certainly skip that step, particularly if you are watching sodium intake.
If you have to open a new can of tomato paste for this, be sure to check out my tip on what to do with the rest of the can. Otherwise, you know what will happen don't you?
You'll stick some aluminum foil on top of the can, put it in the fridge thinking you'll use it on something, forget about it and then one day far, far in the future, you will find it, and well... let's just say it won't be purty and into the trash can it'll go!
Save that tomato paste with this tip, and you'll have it for another future use.
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