Camp Fire Recipe: Smothered Swiss Steak

Nothing beats a hardy meal after a day of enjoying the outdoors.  While life would be easier if I had a chef at my campsite, this recipe makes cooking over the fire not such a chore and only you will know how easy this recipe is to prepare. 

Camp Fire Recipe:  Smothered Swiss Steak

Ingredients

Liquid or spray oil

½ teaspoon of salt

6 cube steaks that are around 4 ounces a piece

½ cup of flour

½ teaspoon of black pepper

4 Tablespoons vegetable oil

1 medium onion

1 medium green pepper

14.5 ounce of petite tomatoes with onions and garlic (If you cannot find the onion and garlic variety, simply chop extra onion and add either chopped garlic cloves or garlic powder)

12 ounce can of cola soft drink (any dark soft drink will really do)

1 Tablespoon powdered beef bouillon

3 Tablespoons tomato paste

smothered.swiss.steak

Steps

  1. Start the fire to prepare the coals.
  2. Lightly grease a 10-inch Dutch oven with liquid or spray oil.
  3. Sprinkle meat with salt on both sides.
  4. In a bowl, combine the flour and pepper. 
  5. Dip each cube steak in flour and pepper mixture.
  6. Add the vegetable oil to the Dutch oven.
  7. Place a grilling rack above the fire.
  8. Top the grilling rack with the Dutch oven and heat the oil.
  9. Once the oil is hot, add the floured cube steaks and cook for 3 minutes on each side.
  10. Place the browned cube steaks on paper towels to drain.
  11. Dice up the onion and green pepper. Add to Dutch oven.
  12. Cook for 5 minutes.
  13. After the onion and green pepper has cooked, add the tomatoes, cola, bouillon, and tomato paste.  Mix well.
  14. Put the steaks back into the Dutch oven and top with lid.
  15. Move the Dutch oven to a heat resistant surface.
  16. Arrange 10 prepared coals in a circle on the heat resistant surface.
  17. Place Dutch oven on top of these coals.
  18. Add 20 coals to the lid.
  19. Cook for 60 minutes.
  20. Once 60 minutes have passed, knock off the coals and take the Dutch oven off the bottom coals. 

Serve the meat and add the tomato gravy to a big mess of mashed potatoes.  If you want something a little different, top egg noodles with the tomato gravy instead of potatoes.

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