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Italian Swiss Steak Recipe
Italian Swiss Steak Recipe photo by Taste of Home

Italian Swiss Steak Recipe

Read Reviews (2)
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The Swiss steak supper combines tender beef and vegetables in tangy sauce that melds tomato basil under a cheesy topping. It's quick to put together. Add a salad and warm bread, and you have a complete meal.
TOTAL TIME: Prep: 20 min. Cook: 1 hour 25 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 20 min. Cook: 1 hour 25 min.
MAKES: 6-8 servings

Ingredients

  • 3 tablespoons King Arthur Unbleached All-Purpose Flour
  • 2 pounds boneless beef top round steak, cut into serving-size pieces
  • 1/4 cup butter, cubed
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1-1/2 teaspoons salt
  • 1/4 teaspoon dried basil
  • 1/8 teaspoon pepper
  • 1/2 cup chopped green pepper
  • 1/2 cup chopped onion
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese

Nutritional Facts

1 serving (1 each) equals 254 calories, 12 g fat (6 g saturated fat), 87 mg cholesterol, 664 mg sodium, 7 g carbohydrate, 1 g fiber, 30 g protein.

Directions

  1. Place flour in a large resealable plastic bag. Add beef, a few pieces at a time, and shake to coat. Remove meat form bag; pound to flatten.
  2. In a large skillet over medium-high heat, brown steak on both sides in butter. Add the tomatoes, salt, basil and pepper; bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat is tender.
  3. Add green pepper and onion. Cover and simmer for 25-30 minutes or until vegetables are tender. Sprinkle with cheese; cook 2 minutes longer or until cheese is melted. Yield: 6-8 servings.
Originally published as Italian Swiss Steak in Country Woman July/August 2002, p31

Nutritional Facts

1 serving (1 each) equals 254 calories, 12 g fat (6 g saturated fat), 87 mg cholesterol, 664 mg sodium, 7 g carbohydrate, 1 g fiber, 30 g protein.

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

Reviews for Italian Swiss Steak(2)

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MY REVIEW
Reviewed Nov. 2, 2012

This is very good! I did use more peppers, onions and tomatoes. I also used fresh basil. I served this with rice and warm bread. I will definitely make this again!

MY REVIEW
Reviewed Apr. 12, 2011

Wow. What a great recipe and so yummy. I served it with rice.

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