Swiss Steak for Two Recipe

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Swiss Steak for Two Recipe
Swiss Steak for Two Recipe photo by Taste of Home
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Swiss Steak for Two Recipe

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4 6 7
Publisher Photo
Even though I'm a widow, I still cook for two since I frequently have a friend or grandchild join me for lunch or dinner. This is a hearty main dish that gets great flavor and color from tomatoes, green pepper and onion.—Mildred Stubbs, Rockingham, North Carolina
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. Cook: 70 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. Cook: 70 min.

Ingredients

  • 2 tablespoons all-purpose flour
  • 3/4 teaspoon salt, divided
  • 1/4 teaspoon pepper
  • 3/4 pound boneless beef round steak (1/2 inch thick)
  • 1 tablespoon vegetable oil
  • 1 can (8 ounces) stewed tomatoes
  • 1 medium green pepper, sliced
  • 1 medium onion, sliced

Directions

In a resealable plastic bag, combine the flour, 1/4 teaspoon salt and pepper. Cut steak into two pieces; place in bag and shake to coat.
In a skillet over medium heat, brown steak in oil. Add tomatoes. Reduce heat; cover and simmer for 40 minutes. Add green pepper, onion and remaining salt. Cover and simmer until meat is tender, about 30 minutes. Yield: 2 servings.
Originally published as Swiss Steak for Two in Taste of Home October/November 1996, p16

Nutritional Facts

1 each: 379 calories, 12g fat (3g saturated fat), 96mg cholesterol, 1141mg sodium, 25g carbohydrate (12g sugars, 4g fiber), 42g protein.

  • 2 tablespoons all-purpose flour
  • 3/4 teaspoon salt, divided
  • 1/4 teaspoon pepper
  • 3/4 pound boneless beef round steak (1/2 inch thick)
  • 1 tablespoon vegetable oil
  • 1 can (8 ounces) stewed tomatoes
  • 1 medium green pepper, sliced
  • 1 medium onion, sliced
  1. In a resealable plastic bag, combine the flour, 1/4 teaspoon salt and pepper. Cut steak into two pieces; place in bag and shake to coat.
  2. In a skillet over medium heat, brown steak in oil. Add tomatoes. Reduce heat; cover and simmer for 40 minutes. Add green pepper, onion and remaining salt. Cover and simmer until meat is tender, about 30 minutes. Yield: 2 servings.
Originally published as Swiss Steak for Two in Taste of Home October/November 1996, p16

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robmac61 User ID: 8354880 225609
Reviewed Apr. 29, 2015

"Awesome taste....reminded me of my moms."

MY REVIEW
gunslinger User ID: 544392 37401
Reviewed Oct. 23, 2014

"Very good, steak was very tender!"

MY REVIEW
mrs._white User ID: 7182927 11645
Reviewed Jun. 2, 2014

"This is a very tasty and quick dish! I usually have the market run the meat thru the cuber to make the meat less tough."

MY REVIEW
LegalSec User ID: 548619 16209
Reviewed Jul. 18, 2011

"Just made last night. Absolutely delicious and tender. I did cook longer than stated just to make sure that the round steak was tender, since it is a tough cut of meat. The flavor is great."

MY REVIEW
mojomo User ID: 4462613 11644
Reviewed Feb. 17, 2011

"WOW!! I make it all the time and serve with a side of rice. Delish!"

MY REVIEW
mimipapa User ID: 4003482 11643
Reviewed Apr. 16, 2009

"very good"

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