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Deviled Swiss Steak

 Deviled Swiss Steak
This main dish is satisfying all by itself. But you can also serve this Swiss steak over hot mashed potatoes.—Melissa Gerken, Zumbrota, Minnesota
8 ServingsPrep: 20 min. Cook: 6 hours


  • 1/2 cup all-purpose flour
  • 1 tablespoon ground mustard
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 beef flank steaks (1 pound each), halved
  • 2 tablespoons butter
  • 1 cup thinly sliced onion
  • 1 can (28 ounces) stewed tomatoes
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon brown sugar


  • In a large resealable plastic bag, combine the flour, mustard, salt
  • and pepper. Add steaks and shake to coat. In a large nonstick
  • skillet, brown steaks on both sides in butter. Transfer to a 5-qt.
  • slow cooker. Top with onion. In a bowl, combine the tomatoes,
  • Worcestershire sauce and brown sugar; pour over meat and onion.
  • Cover and cook on low for 6-8 hours or until meat is tender. Yield:
  • 8 servings.
Nutritional Facts: One serving equals 286 calories, 12 g fat (6 g saturated fat), 66 mg cholesterol, 5757 mg sodium, 17 g carbohydrate, 2 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1/2 starch, 1/2 fat.

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Deviled Swiss Steak (continued)

Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.