Swiss Steak Recipe
Swiss Steak Recipe photo by Taste of Home

Swiss Steak Recipe

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Mom was always glad to prepare this tender, flavorful dish for a birthday dinner when one of my three brothers or I'd ask her for it. The celery, onion and mushrooms make it extra special. Now my family enjoys Swiss Steak when I make it for them. -Dianne Esposite, New Middletown, Ohio
TOTAL TIME: Prep: 20 min. Bake: 1-1/2 hours
MAKES:6 servings
Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Bake: 1-1/2 hours
MAKES: 6 servings


  • 1-1/2 to 2 pounds beef top round steak
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons canola oil
  • 1 cup chopped celery
  • 1 cup chopped onion
  • 1/2 pound fresh mushrooms, sliced
  • 1 cup water
  • 1 garlic clove, minced
  • 1 tablespoon steak sauce

Nutritional Facts

One serving (prepared with salt-free seasoning blend and 1 tablespoon oil) equals 270 calories, 13 g fat, 69 mg cholesterol, 107 mg sodium, 11 g carbohydrate, 1 g fiber, 26 g protein. Diabetic Exchanges: 3-1/2 lean meat, 1 vegetable 1/2 fat.


  1. Cut steak into serving-size pieces. In a large resealable plastic bag, combine the flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat.
  2. In a large skillet, brown steak in oil. Drain and place in a 2-1/2-qt. casserole. Top with the celery, onion and mushrooms. Combine the water, garlic and steak sauce; pour over vegetables,
  3. Cover and bake at 350° for 1-1/2 hours or until the meat is tender. Yield: 6 servings.
Originally published as Swiss Steak in Taste of Home February/March 1995, p35

Full-Bodied Red Wine

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

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Reviewed Mar. 22, 2016

"3 stars After two hours in a 350 degree oven the meat was not as tender as I had wanted. Next time I make this I will put the meat, onion and celery in first and let it cook longer. then add the mushrooms and cook an additional hour."

Reviewed Feb. 12, 2016

"This is a good recipe but I modified it in the following ways, which I think helped. I doubled the liquid by adding half a cup of red wine, additional water and additional steak sauce (Heinz 57). I saut?ed the onions and celery, following the meat, until just soft. I then added some of the liquid to deglaze the pan. I added a spring of rosemary, 1 bay leaf, and probably a TBL of sweet paprika. I then placed the meat on top of the veggies (I used a Le Creuset pan with lid so I did not transfer to a casserole, but this would still work if you then transfer liquid plus browned bits) and covered the meat with the sliced mushrooms and added the remaining liquid. The pot is covered and braised for the time listed. The sauce that is made is very rich and sufficient enough for a gravy. My family loved it."

Reviewed Mar. 9, 2015

"with my reflux I had to find an alternative to tomato based recipes. this one is a hit with the whole family, including my picky preschooler! very good."

Reviewed Dec. 4, 2013

"This should be called something else. It is not Swiss steak - no tomato."

Reviewed Jan. 5, 2012

"I've made this several times and it is now a favorite of my husband. It's easy.healthy and absolutely delicious. You MUST try it! Thanks for the recipe Dianne:-)"

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