Super Swiss Steak Recipe

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"This is one of my very favorite recipes," writes Vicky Reinhold from her ranch in Sturgis, South Dakota. "I've made it countless times over the 45 years I've been married. Our children always asked for it on their birthdays, and it has a wonderful rich flavor...guess that's why we call it 'super'!"

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Super Swiss Steak Recipe

Prep: 10 min. Cook: 1-1/2 hours

Yield: 8-10 Servings

10 90 100

Ingredients

1/4 cup all-purpose flour
1 teaspoon salt, divided
1/2 teaspoon pepper
2-1/2 pounds beef top round steak (about 1 inch thick), cut into serving-size pieces
2 tablespoons canola oil
1 can (14-1/2 ounces) stewed tomatoes
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 large onion, sliced
1/4 teaspoon dried marjoram
1/4 teaspoon dried thyme
1/4 teaspoon paprika
1/8 teaspoon ground cloves, optional
1 bay leaf

Directions

In a large resealable plastic bag, combine the flour, 1/2 teaspoon salt and pepper. Add beef, a few pieces at a time, and shake to coat. Remove steak from bag; flatten to 3/4-in. thickness.
In a large skillet, brown steak on both sides in oil over medium-high heat. In a large bowl, combine the tomatoes, tomato soup, onion, marjoram, thyme, paprika, cloves if desired, bay leaf and remaining salt; pour over beef.
Bring to a boil. Reduce heat; cover and simmer for 1-1/4 to 1-3/4 hours or until meat is tender. Discard bay leaf. Yield: 8-10 servings.

Nutritional Facts 1 serving (4 ounces) equals 214 calories, 6 g fat (2 g saturated fat), 64 mg cholesterol, 522 mg sodium, 11 g carbohydrate, 1 g fiber, 27 g protein.

Originally published as Super Swiss Steak in Country Woman January/February 2004, p40

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Super Swiss Steak

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(1-1) of 1 reviews

Reviewed on Aug. 04, 2010 by arpfam

We absolutely loved this dish! We followed the recipe in addition to adding 2 tbsps of brown sugar which really topped off the flavor. We will definitely be making this again!