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Tender Swiss Steak

 Tender Swiss Steak
This is one of my family's favorite recipes. I sometimes serve it with white or wild rice. You can also substitute venison for the beef if you like.
6 ServingsPrep: 15 min. Cook: 1-1/2 hours


  • 2 pounds beef top round steak (1 inch thick)
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 2 tablespoons canola oil
  • 2 medium onions, sliced
  • 2 celery ribs, chopped
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 2 tablespoons Worcestershire sauce
  • 1/4 teaspoon dried oregano
  • Hot cooked noodles, optional


  • Cut meat 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 meat in oil on both sides. Top with onions
  • and celery. Combine the tomatoes, Worcestershire sauce and oregano;
  • spoon over vegetables. Cover and simmer for 1-1/2 to 2 hours or
  • until meat is tender. Serve with noodles if desired. Yield: 6
  • servings.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon,

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Tender Swiss Steak (continued)

Wine (continued)
Merlot or Syrah.