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Swiss Steak

 Swiss Steak
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
6 ServingsPrep: 20 min. Bake: 1-1/2 hours


  • 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.
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,

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Swiss Steak (continued)

Nutritional Facts: 1 g fiber, 26 g protein. Diabetic Exchanges: 3-1/2 lean meat, 1 vegetable, 1/2 fat.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.