Southwestern Swiss Steak Recipe

5 2 2
Southwestern Swiss Steak Recipe
Southwestern Swiss Steak Recipe photo by Taste of Home
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Southwestern Swiss Steak Recipe

Read Reviews
5 2 2
Publisher Photo
Most people expect a certain flavor when they bite into a Swiss steak, so this dish is a real surprise! It is a wonderful alternative to regular Swiss steak. My family really likes Mexican food, and this is one of their favorites.
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. Cook: 45 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. Cook: 45 min.

Ingredients

  • 1 pound beef top round steak, cut into serving-size pieces
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons all-purpose flour
  • 1 tablespoon vegetable oil
  • 10 onion slices
  • 1 garlic clove, minced
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1/4 cup mild, medium or hot picante sauce
  • 1/4 cup beef broth

Directions

Sprinkle meat with salt and pepper. Using a mallet, pound all of the flour into the meat.
In a skillet, heat oil over medium-high. Brown the meat on both sides. Arrange onion slices over the meat. Combine remaining ingredients and pour over onions. Cover and simmer until the meat is tender, about 45 minutes. Remove meat and keep warm.
Cook the sauce until it is reduced and thickened, about 5 minutes. Season to taste with additional salt and pepper if desired. Pour sauce over meat and serve immediately. Yield: 4 servings.
Originally published as Southwestern Swiss Steak in Country Extra September 1992, p49

Nutritional Facts

1 each: 229 calories, 7g fat (2g saturated fat), 64mg cholesterol, 503mg sodium, 12g carbohydrate (6g sugars, 2g fiber), 27g protein.

  • 1 pound beef top round steak, cut into serving-size pieces
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons all-purpose flour
  • 1 tablespoon vegetable oil
  • 10 onion slices
  • 1 garlic clove, minced
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1/4 cup mild, medium or hot picante sauce
  • 1/4 cup beef broth
  1. Sprinkle meat with salt and pepper. Using a mallet, pound all of the flour into the meat.
  2. In a skillet, heat oil over medium-high. Brown the meat on both sides. Arrange onion slices over the meat. Combine remaining ingredients and pour over onions. Cover and simmer until the meat is tender, about 45 minutes. Remove meat and keep warm.
  3. Cook the sauce until it is reduced and thickened, about 5 minutes. Season to taste with additional salt and pepper if desired. Pour sauce over meat and serve immediately. Yield: 4 servings.
Originally published as Southwestern Swiss Steak in Country Extra September 1992, p49

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MY REVIEW
gunslinger User ID: 544392 223000
Reviewed Mar. 17, 2015

"Very tender, gravy was very good. It was a little spicy since I used medium picante sauce, if you did not want the extra heat it would also be good using mild salsa for the picante."

MY REVIEW
Jan2 User ID: 116031 27603
Reviewed Dec. 22, 2013

"This was very good! Will make again. DH came home with a pkg., of already 'pounded' steak, so skipped that and followed recipe from browning the meat. Don't know if it had flour on it, probably not, but the sauce thickened nicely at the end, just cooking it down. Used 1 pt. home canned tomatoes and homemade salsa. Had 1 large mushroom (??) in fridge, so sliced that and added with onion slices. Yum!"

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