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Hearty Swiss Steak Recipe

Hearty Swiss Steak Recipe

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.
TOTAL TIME: Prep: 10 min. Cook: 55 min. YIELD:4 servings

Ingredients

  • 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

Directions

  • 1. 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.

Nutritional Facts

4 ounce-weight: 275 calories, 14g fat (7g saturated fat), 83mg cholesterol, 641mg sodium, 13g carbohydrate (4g sugars, 2g fiber), 24g protein

Reviews for Hearty Swiss Steak

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MY REVIEW
lisabendel
Reviewed Oct. 24, 2013

"This recipe is one of the best meals I've ever made. I had originally clipped it from a Reminisce or Taste of Home magazine and had misplaced it. I'm so glad to have found it here!"

MY REVIEW
Sylvester90
Reviewed Apr. 16, 2013

"I loved this and so did my hubby! I will definitely make this recipe again. I made it exactly as directed and served it over rice."

MY REVIEW
Ab0628
Reviewed Feb. 1, 2011

"Great recipe...I can see why your husband has requested it for so many years. My husband loved it and far preferred it to the Swiss steak I normally make, so I'm sure I will make it again. Thanks for the recipe and love the story behind it."

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Wine Pairings

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.