Deviled Swiss Steak Recipe

4 1 1
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Deviled Swiss Steak Recipe

Read Reviews
4 1 1
Publisher Photo
This main dish is satisfying all by itself. But you can also serve this Swiss steak over hot mashed potatoes.—Melissa Gerken, Zumbrota, Minnesota
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 6 hours
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 6 hours

Ingredients

  • 1/2 cup all-purpose flour
  • 1 tablespoon ground mustard
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 beef flank steaks (1 pound each), halved
  • 2 tablespoons butter
  • 1 cup thinly sliced onion
  • 1 can (28 ounces) stewed tomatoes
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon brown sugar

Directions

In a large resealable plastic bag, combine the flour, mustard, salt and pepper. Add steaks and shake to coat. In a large nonstick skillet, brown steaks on both sides in butter. Transfer to a 5-qt. slow cooker. Top with onion. In a bowl, combine the tomatoes, Worcestershire sauce and brown sugar; pour over meat and onion. Cover and cook on low for 6-8 hours or until meat is tender. Yield: 8 servings.
Originally published as Deviled Swiss Steak in Country Woman January/February 2003, p37

Nutritional Facts

1/4 pound: 286 calories, 12g fat (6g saturated fat), 66mg cholesterol, 575mg sodium, 17g carbohydrate (0 sugars, 2g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1/2 starch, 1/2 fat.

  • 1/2 cup all-purpose flour
  • 1 tablespoon ground mustard
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 beef flank steaks (1 pound each), halved
  • 2 tablespoons butter
  • 1 cup thinly sliced onion
  • 1 can (28 ounces) stewed tomatoes
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon brown sugar
  1. In a large resealable plastic bag, combine the flour, mustard, salt and pepper. Add steaks and shake to coat. In a large nonstick skillet, brown steaks on both sides in butter. Transfer to a 5-qt. slow cooker. Top with onion. In a bowl, combine the tomatoes, Worcestershire sauce and brown sugar; pour over meat and onion. Cover and cook on low for 6-8 hours or until meat is tender. Yield: 8 servings.
Originally published as Deviled Swiss Steak in Country Woman January/February 2003, p37

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tom0225 User ID: 2971099 137615
Reviewed Aug. 5, 2010

"complimented with potatoes and vegetable my family loved this easy to do recipe"

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