Tender Steak Recipe

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My whole family likes this version of Swiss steak because it's not as saucy but is still chock full of veggies. —Janet Briggs
TOTAL TIME: Prep: 20 min. Bake: 1-1/2 hours
MAKES:6 servings
Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Bake: 1-1/2 hours
MAKES: 6 servings


  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1-1/2 pounds boneless beef round steak (3/4 inch thick), cut into 6 serving size pieces
  • 1 tablespoon canola oil
  • 1/3 cup white wine
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1/2 cup finely chopped celery
  • 1/2 cup sliced fresh mushrooms
  • 1/2 cup finely chopped carrots
  • 1 teaspoon beef bouillon granules
  • 1/2 teaspoon Worcestershire sauce

Nutritional Facts

1 serving (1 each) equals 212 calories, 6 g fat (2 g saturated fat), 64 mg cholesterol, 502 mg sodium, 9 g carbohydrate, 1 g fiber, 27 g protein.


  1. In a small bowl, combine flour and salt. Sprinkle 1/2 teaspoon flour mixture over each piece of meat. Pound into meat, turn over and repeat on other side. In a large skillet, brown meat on both sides in oil.
  2. Transfer to an 11-in. x 7-in. baking dish, reserving pan drippings. Stir remaining flour into skillet until smooth. Gradually add wine. Add the remaining ingredients.
  3. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over meat. Cover and bake at 350° for 1-1/2 hours or until meat is tender. Yield: 6 servings.
Originally published as Oven Swiss Steak in Test Kitchen Favorites 2004 2005, p94

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviewed Oct. 6, 2015

"Excellent flavor! It took more time than I usually have to bake it, but it was well worth it."

Reviewed Dec. 5, 2010

"I made this recipe years ago. I got it from a post on the recipe side and I never realized it had been published in one of the earlier Reiman magazines. It is very colorful and tasty."

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