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Classic Swiss Steak Recipe

Classic Swiss Steak Recipe

Meet the Cook: When I prepare this dish for my husband and me (we're retired with two children, both grown, and two grandchildren), I always serve rolls or bread to dip in the sauce. We enjoy it to the last drop! Along with the Swiss steak, we like to have coleslaw or sliced cucumbers mixed with sour cream. -Lorraine Dyda, Rancho Palos Verdes, California
TOTAL TIME: Prep: 15 min. Cook: 1-3/4 hours YIELD:4 servings


  • 2 large carrots, sliced
  • 2 tablespoons canola oil, divided
  • 1 pound beef top round steak or sirloin steak
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (8 ounces) tomato sauce
  • 1 teaspoon sugar
  • 1/2 teaspoon dried oregano
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained
  • Hot cooked egg noodles


  • 1. In a large skillet, saute carrots in 1 tablespoon oil until crisp-tender; remove and set aside. Cut meat into four pieces. Add meat and remaining oil to skillet; cook over medium-high heat until browned on both sides. Add tomatoes, tomato sauce, sugar and oregano; cover and simmer for 1 hour.
  • 2. Add the onion, celery, mushrooms and carrots; cover and simmer for 45 minutes or until the meat and vegetables are tender. Thicken if desired. Serve with noodles. Yield: 4 servings.

Nutritional Facts

1 serving (1 each) equals 272 calories, 11 g fat (2 g saturated fat), 64 mg cholesterol, 569 mg sodium, 16 g carbohydrate, 5 g fiber, 29 g protein.

Reviews for Classic Swiss Steak

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Reviewed Jun. 12, 2014

"This is really yummy, and the veggies add so much. I put in sautéed mushrooms instead of canned ones. The steak was a little dry, so I might cook it a little less next time."

Reviewed May. 19, 2014

"Very good. I used moose so l simmered it a little longer."

Reviewed Dec. 26, 2013

"My husband & I are retired & the kids visit at Christmas. We tried this recipe on the holidays & it was so delicious. I doubled the recipe & it was a good thing I did. I find that the best recipes I get are either from Taste of Home or Paula Deen. I always feel they always are going to be excellent."

Reviewed Oct. 30, 2012

"Pretty good. Took a while to prepare and cook though so I wouldn't do it again on a weeknight. Would probably be good in the crock pot on a weekend."

Reviewed May. 30, 2012

"Hubby especially loved it. Definitely a good recipe to double.

~ Theresa"

Reviewed Jan. 11, 2012

"Better than I expected. The carrots were great"

Reviewed Oct. 12, 2009

"Used leftovers the next night over rice. Yum!"

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Wine Pairings

Full-Bodied Red Wine

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