- 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
- 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.
- 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,
- Cover and bake at 350° for 1-1/2 hours or until the meat is tender. Yield: 6 servings.
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
Reviews for Swiss Steak
"I have been making this recipe for over 20 years, I found it in the checkout line at the grocery years ago! It is my go to for whenever theres a birth a death.....any occasion I want to give from my heart! It transports and warms up so easily and ALWAYS well recieved!"
"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."
"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."
"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."
"This should be called something else. It is not Swiss steak - no tomato."
"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:-)"
"I have been making this recipe for years, the family loves it and it is super easy."
"My husband and I are living in France this year, so I had to make some modifications to this recipe. I added a pinch of Herbes de Provence to the steak and vegetables in the oven dish. Also, steak sauce is not available here, so here is what I did...3/4 cup water (out of the 1 cup mentioned), 1 small beef bouillon cube, 1 teaspoon Worcestershire sauce, 1 teaspoon Arome Saveur (the French equivalent to kitchen Bouquet) added to the steak and vegetables after browning. I saved the leftover flour from the meat dredging, added another 1/4 cup water, and thickened the juices at the end. We both really enjoyed this meal, and I will make it again once back in the states."
"My husband and friends love this recipe and so do I."
"I made this recipe as described but didn't have mushrooms, so added about 1/3 cup of sliced green pepper. I made wide noodles separately and was glad because the swiss steak made it's own gravy! We loved it."