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Southwestern Swiss Steak

 Southwestern Swiss Steak
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.
4 ServingsPrep: 25 min. Cook: 45 min.


  • 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


  • 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.
Nutritional Facts: 1 serving (1 each) equals 229 calories, 7 g fat (2 g saturated fat), 64 mg cholesterol, 503 mg sodium,

2 of 2

Southwestern Swiss Steak (continued)

Nutritional Facts: 12 g carbohydrate, 2 g fiber, 27 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.