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

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This main dish combines tender beef and vegetables in a gravy that melds tomato, brown sugar and mustard.—Edna Hoffman, Hebron, Indiana
TOTAL TIME: Prep: 35 min. Cook: 1-1/2 hours
MAKES:6 servings
TOTAL TIME: Prep: 35 min. Cook: 1-1/2 hours
MAKES: 6 servings


  • 1/4 cup all-purpose flour
  • 1 tablespoon ground mustard
  • 1 teaspoon salt, divided
  • 1/4 teaspoon pepper, divided
  • 1-1/2 pounds beef top round steak (about 1 inch thick), cut into serving-size pieces
  • 2 tablespoons canola oil
  • 1 cup diced carrots
  • 1/2 cup chopped onion
  • 1/2 cup chopped green pepper
  • 1 tablespoon brown sugar
  • 1 tablespoon Worcestershire sauce
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1/4 cup cold water

Nutritional Facts

4 ounce-weight: 249 calories, 9g fat (2g saturated fat), 64mg cholesterol, 549mg sodium, 14g carbohydrate (7g sugars, 3g fiber), 28g protein.


  1. Combine the flour, mustard, 1/2 teaspoon salt and 1/8 teaspoon pepper; set aside 2 tablespoons for gravy. Rub remaining flour mixture over steak. Pound meat with a mallet to tenderize.
  2. In a large skillet, brown steak in oil over medium-high heat. Transfer to a greased 2-1/2-qt. baking dish. Top with the carrots, onion, green pepper, brown sugar and Worcestershire sauce. Pour tomatoes over all.
  3. Cover and bake at 350° for 1-1/2 to 2 hours or until meat and vegetables are tender.
  4. Transfer meat and vegetables to a serving dish; keep warm. Strain pan juices into a measuring cup; add water to measure 1 cup.
  5. In a small saucepan, combine reserved flour mixture with cold water until smooth. Whisk in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Add remaining salt and pepper. Serve with steak. Yield: 6 servings.
Originally published as Seasoned Swiss Steak in Taste of Home June/July 2000, p13

Full-Bodied Red Wine

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

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vsheese User ID: 6480444 229741
Reviewed Jul. 18, 2015

"I love this recipe baked or in the crock pot!"

dvierzen User ID: 7402990 217292
Reviewed Jan. 8, 2015

"A hearty, working man's meal! My husband and I both enjoyed this meal. I did as another reviewer suggested and used Rotel in place of chopping onions and peppers. I also added potatoes and poured 8oz of tomato sauce over everything. I cooked this in a Dutch oven. Very flavorful!"

Rivkel User ID: 7467768 39399
Reviewed Oct. 9, 2014

"This is good but my family didn't like it. Just not their style. Also takes a lot of work."

SusieOFoodie User ID: 1380907 30530
Reviewed Sep. 18, 2013

"My husband loves this meal! Give it a try and I'm sure you'll love it. Slightly spicy with a little sweetness from the carrots and brown sugar. A quick shortcut is to use Rotel in place of the peppers, onions and tomatoes. It isn't the prettiest dish, but it is wonderfully hearty with some mashed potatoes on a cold winter day."

GracieLee User ID: 4944031 27068
Reviewed Oct. 19, 2011

"I've made this recipe many times. It always gets rave reviews and everyone always wants the recipe. They think I spent HOURS on dinner, and it's very simple. Tomorrow, I'm making it for 20!"

ndiorio User ID: 1509114 77772
Reviewed Mar. 20, 2009

"This was very good. Used flat iron steak and cooked in crock pot."

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