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Classic Swiss Steak

Total Time

Prep: 15 min. Cook: 1-3/4 hours


4 servings

Meet the Cook: When I prepare this dish for my husband and me (we're retired with two children, both grown, and two grandchildren), I always serve rolls or bread to dip in the sauce. We enjoy it to the last drop! Along with the Swiss steak, we like to have coleslaw or sliced cucumbers mixed with sour cream. -Lorraine Dyda, Rancho Palos Verdes, California


  • 2 large carrots, sliced
  • 2 tablespoons canola oil, divided
  • 1 pound beef top round steak or sirloin steak
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (8 ounces) tomato sauce
  • 1 teaspoon sugar
  • 1/2 teaspoon dried oregano
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained
  • Hot cooked egg noodles


  1. In a large skillet, saute carrots in 1 tablespoon oil until crisp-tender; remove and set aside. Cut meat into four pieces. Add meat and remaining oil to skillet; cook over medium-high heat until browned on both sides. Add tomatoes, tomato sauce, sugar and oregano; cover and simmer for 1 hour.
  2. Add the onion, celery, mushrooms and carrots; cover and simmer for 45 minutes or until the meat and vegetables are tender. Thicken if desired. Serve with noodles.

Nutrition Facts

1 each: 272 calories, 11g fat (2g saturated fat), 64mg cholesterol, 569mg sodium, 16g carbohydrate (9g sugars, 5g fiber), 29g protein.

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Average Rating:
  • beccakat1
    Jun 12, 2014

    This is really yummy, and the veggies add so much. I put in sautéed mushrooms instead of canned ones. The steak was a little dry, so I might cook it a little less next time.

  • dublinlab
    May 19, 2014

    Very good. I used moose so l simmered it a little longer.

  • eatily
    Dec 26, 2013

    My husband & I are retired & the kids visit at Christmas. We tried this recipe on the holidays & it was so delicious. I doubled the recipe & it was a good thing I did. I find that the best recipes I get are either from Taste of Home or Paula Deen. I always feel they always are going to be excellent.

  • dverzic
    Oct 30, 2012

    Pretty good. Took a while to prepare and cook though so I wouldn't do it again on a weeknight. Would probably be good in the crock pot on a weekend.

  • lurky27
    May 30, 2012

    Hubby especially loved it. Definitely a good recipe to double.~ Theresa

  • abreendre
    Jan 11, 2012

    Better than I expected. The carrots were great

  • walpatpier
    Oct 12, 2009

    Used leftovers the next night over rice. Yum!

  • kmucha
    Aug 6, 2009

    No comment left