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Seasoned Swiss Steak

 Seasoned Swiss Steak
This main dish combines tender beef and vegetables in a gravy that melds tomato, brown sugar and mustard.—Edna Hoffman, Hebron, Indiana
6 ServingsPrep: 35 min. Cook: 1-1/2 hours


  • 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


  • 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.
  • 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.
  • Cover and bake at 350° for 1-1/2 to 2 hours or until meat and

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Seasoned Swiss Steak (continued)

Directions (continued)

  • vegetables are tender.
  • Transfer meat and vegetables to a serving dish; keep warm. Strain pan
  • juices into a measuring cup; add water to measure 1 cup.
  • 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.
Nutritional Facts: 1 serving equals 249 calories, 9 g fat (2 g saturated fat), 64 mg cholesterol, 549 mg sodium, 14 g carbohydrate, 3 g fiber, 28 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.