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Indiana Swiss Steak

 Indiana Swiss Steak
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
6 ServingsPrep: 20 min. Cook: 1-1/4 hours


  • 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


  • 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.

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Indiana Swiss Steak (continued)

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