I've been using this recipe since I was married in 1952. My husband let me know early on in our marriage that this dish was one of his favorites, so I still make it often. I think most men like it because of the hearty portions of meat and noodles.
- 1 pound beef sirloin tip steak or bottom round steak
- 3 tablespoons all-purpose flour
- 3 tablespoons butter
- 2 cans (8 ounces each) tomato sauce
- 1 tablespoon lemon juice
- 1 tablespoon soy sauce
- 1 teaspoon Worcestershire sauce
- 1 medium onion, sliced
- 1 medium green pepper, cut into strips
- Cooked noodles
- Thinly slice steak across the grain into strips. Lightly coat with flour. In a large skillet, brown steak, half at a time, in butter. Add all meat to skillet. Add tomato sauce, lemon juice, soy sauce and Worcestershire; mix well. Add the onion and green pepper. Cover and simmer for 45 minutes or until the meat is tender, stirring occasionally. Serve over noodles. Yield: 4 servings.
Originally published as Swiss Steak in Reminisce Extra August 1993, p49
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Hearty Swiss Steak
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review