Indiana Swiss Steak Recipe

5 3 8
Indiana Swiss Steak Recipe
Indiana Swiss Steak Recipe photo by Taste of Home
Publisher Photo

Indiana Swiss Steak Recipe

Read Reviews
5 3 8
Publisher Photo
I entered the Indiana State Beef Contest and won first place with this recipe. A mixture of picante sauce, ketchup, cider vinegar and veggies enhances the tender slices of steak that are served over pasta. I use bow tie pasta, but you could substitute rice. - Ann Dixon North Vernon, Indiana
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 1-1/4 hours
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 1-1/4 hours

Ingredients

  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1-1/2 pounds boneless beef top round steak, cut into serving-size pieces
  • 1 tablespoon canola oil
  • 1 medium onion, chopped
  • 3/4 cup grated carrot
  • 3/4 cup water
  • 1/2 cup chopped celery
  • 1/2 cup chopped green pepper
  • 1/2 cup ketchup
  • 1/4 cup picante sauce
  • 1 tablespoon cider vinegar
  • Hot cooked pasta

Directions

In a large resealable plastic bag, combine the flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat. In a large skillet, brown beef in oil.
Combine the onion, carrot, water, celery, green pepper, ketchup, picante sauce and vinegar; pour over beef. Bring to a boil. Reduce heat; cover and simmer for 60-75 minutes or until beef is tender. Serve with pasta. Yield: 6 servings.
Originally published as Indiana Swiss Steak in Taste of Home October/November 2004, p30

  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1-1/2 pounds boneless beef top round steak, cut into serving-size pieces
  • 1 tablespoon canola oil
  • 1 medium onion, chopped
  • 3/4 cup grated carrot
  • 3/4 cup water
  • 1/2 cup chopped celery
  • 1/2 cup chopped green pepper
  • 1/2 cup ketchup
  • 1/4 cup picante sauce
  • 1 tablespoon cider vinegar
  • Hot cooked pasta
  1. In a large resealable plastic bag, combine the flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat. In a large skillet, brown beef in oil.
  2. Combine the onion, carrot, water, celery, green pepper, ketchup, picante sauce and vinegar; pour over beef. Bring to a boil. Reduce heat; cover and simmer for 60-75 minutes or until beef is tender. Serve with pasta. Yield: 6 servings.
Originally published as Indiana Swiss Steak in Taste of Home October/November 2004, p30

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acerast User ID: 528538 56945
Reviewed Nov. 24, 2011

"Wonderful meal that the entire family enjoyed! We especially liked the sweet-n-sour flavor of the sauce. We served it over egg noodles for a great Indiana-style dinner. Thanks!"

MY REVIEW
janet lathrop User ID: 1840562 64196
Reviewed Jun. 15, 2010

"I made this dish last week using venison instead of beef. It was great. My husband says it is a "keeper"."

MY REVIEW
debbrastottlemyer User ID: 3847132 72222
Reviewed Oct. 25, 2009

"This dish is delicious! and easy to make - I have made it so many times that I am starting to make some substitutions and adjustments and it has been delicious every time. We have 7 children left at home now and they ask for this meal over and over. It is also a favorite of their's to prepare when they are on family cooking."

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