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Swiss Steak Supper Recipe

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This recipe is a colorful, satisfying complete meal in one dish.—Dorothy Collins, Winnsboro, Texas

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Swiss Steak Supper Recipe

Prep: 20 min. Cook: 1 hour 40 min.

Yield: 6 Servings

20 100 120

Ingredients

1/4 cup all-purpose flour
1 teaspoon salt, optional
1/4 teaspoon pepper
1-1/2 pounds boneless beef top round steak (about 1/2 inch thick), cut into 1/2-inch pieces
1 tablespoon canola oil
1 can (28 ounces) diced tomatoes, undrained
1 medium onion, sliced
1 can (4 ounces) whole green chilies, drained
4 medium red potatoes (about 1 pound), peeled and quartered
4 carrots, cut into 2-inch chunks
2 tablespoons cornstarch
2 tablespoons water

Directions

In a large resealable plastic bag, combine flour, salt if desired and pepper. Add steak and shake to coat. In a large skillet, brown beef on both sides in oil over medium heat until no longer pink.; drain. Add the tomatoes, onion and chilies; bring to a boil. Reduce heat; cover and simmer for 30 minutes.
Add potatoes and carrots. Cover and simmer for 70-80 minutes or until meat and vegetables are tender. Combine cornstarch and water until smooth; stir into skillet. bring to a boil, cook and stir for 2 minutes or until thickened. Yield: 6 servings.

Nutritional Analysis: One serving (prepared without salt) equals 366 calories, 427 mg sodium, 70 mg cholesterol, 30 gm carbohydrate, 29 gm protein, 14 gm fat. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1-1/2 starch, 1 fat.

Originally published as Swiss Steak Supper in Taste of Home February/March 1999, p13

Full-Bodied Red Wine

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

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Reviews for Swiss Steak Supper (3)

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Swiss Steak Supper

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Reviewed on Nov. 14, 2011 by Amejo

This is a great tasting dish that take very little prep, it's great for a weeknight.

Reviewed on Feb. 21, 2011 by jlocke

I've made this a few times with rave reviews each time. Delicious! But don't omit the green chilies or it changes the recipe quite a bit. They add so much flavor!

Reviewed on Aug. 27, 2008 by denndi

We made a slight modification by deleting the green chilies and adding 1/2 cup of red wine. It was delicious.