This recipe is a colorful, satisfying complete meal in one dish.—Dorothy Collins, Winnsboro, Texas
- 1/4 cup all-purpose flour
- 1 teaspoon salt, optional
- 1/4 teaspoon pepper
- 1-1/2 pounds boneless beef top round steak (about 1/2 inch thick), cut into 1/2-inch pieces
- 1 tablespoon canola oil
- 1 can (28 ounces) diced tomatoes, undrained
- 1 medium onion, sliced
- 1 can (4 ounces) whole green chilies, drained
- 4 medium red potatoes (about 1 pound), peeled and quartered
- 4 carrots, cut into 2-inch chunks
- 2 tablespoons cornstarch
- 2 tablespoons water
- In a large resealable plastic bag, combine flour, salt if desired and pepper. Add steak and shake to coat. In a large skillet, brown beef on both sides in oil over medium heat until no longer pink.; drain. Add the tomatoes, onion and chilies; bring to a boil. Reduce heat; cover and simmer for 30 minutes.
- Add potatoes and carrots. Cover and simmer for 70-80 minutes or until meat and vegetables are tender. Combine cornstarch and water until smooth; stir into skillet. bring to a boil, cook and stir for 2 minutes or until thickened. Yield: 6 servings.
Originally published as Swiss Steak Supper in Taste of Home February/March 1999, p13
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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