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Swiss Steak Supper

 Swiss Steak Supper
This recipe is a colorful, satisfying complete meal in one dish.—Dorothy Collins, Winnsboro, Texas
6 ServingsPrep: 20 min. Cook: 1 hour 40 min.


  • 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.

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Swiss Steak Supper (continued)

Nutritional Facts: One serving (prepared without salt) equals 366 calories, 427 mg sodium, 70 mg cholesterol, 30 gm carbohydrate, 29 gm protein, 14 gm fat. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1-1/2 starch, 1 fat.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.