Oven Swiss Steak Recipe

4.5 4 7
Oven Swiss Steak Recipe
Oven Swiss Steak Recipe photo by Taste of Home
Publisher Photo

Oven Swiss Steak Recipe

Read Reviews
4.5 4 7
Publisher Photo
I was really glad to find this recipe since it's a great way to use round steak and it picks up fabulous flavor from one of my favorite herbs - tarragon. I am a homemaker with three children and enjoy cooking tasty dinners like this one for my family. —Lorna Dickau, Vanderhoof, British Columbia
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Bake: 1-1/4 hours
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Bake: 1-1/4 hours

Ingredients

  • 8 bacon strips
  • 2 pounds beef top round steak (3/4 inch thick)
  • 2 cups sliced fresh mushrooms
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1/2 cup chopped onion
  • 1 to 2 teaspoons dried tarragon
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 1 cup heavy whipping cream
  • Minced fresh parsley, optional

Directions

In a large ovenproof skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain, reserving 1/4 cup drippings. Crumble bacon and set aside.
Trim beef; cut into serving-size pieces. Brown on both sides in drippings. Top meat with mushrooms, tomatoes and onion. Sprinkle with tarragon and bacon. Cover and bake at 325° for 1-1/4 to 1-3/4 hours or until meat is tender, basting twice.
Remove meat to a serving platter; keep warm. Combine cornstarch and water until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cream. Simmer, uncovered, for 3-4 minutes or until heated through. Return meat to skillet and turn to coat with sauce. If desired, sprinkle with parsley. Yield: 6 servings.
Originally published as Oven Swiss Steak in Taste of Home August/September 1996, p27

Nutritional Facts

1 serving: 385 calories, 26g fat (12g saturated fat), 116mg cholesterol, 308mg sodium, 7g carbohydrate (4g sugars, 1g fiber), 31g protein.

  • 8 bacon strips
  • 2 pounds beef top round steak (3/4 inch thick)
  • 2 cups sliced fresh mushrooms
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1/2 cup chopped onion
  • 1 to 2 teaspoons dried tarragon
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 1 cup heavy whipping cream
  • Minced fresh parsley, optional
  1. In a large ovenproof skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain, reserving 1/4 cup drippings. Crumble bacon and set aside.
  2. Trim beef; cut into serving-size pieces. Brown on both sides in drippings. Top meat with mushrooms, tomatoes and onion. Sprinkle with tarragon and bacon. Cover and bake at 325° for 1-1/4 to 1-3/4 hours or until meat is tender, basting twice.
  3. Remove meat to a serving platter; keep warm. Combine cornstarch and water until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cream. Simmer, uncovered, for 3-4 minutes or until heated through. Return meat to skillet and turn to coat with sauce. If desired, sprinkle with parsley. Yield: 6 servings.
Originally published as Oven Swiss Steak in Taste of Home August/September 1996, p27

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Reviews forOven Swiss Steak

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[email protected] User ID: 77962 263802
Reviewed Mar. 23, 2017

"OK but probably won't repeat."

MY REVIEW
toolbarsco User ID: 6725667 260974
Reviewed Feb. 7, 2017

"I have never made Swiss Steak because I didn't like my mom's version and dreaded when she made it when I was growing up. So I was delighted and surprised at how yummy this recipe is. Everyone really enjoyed it."

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aug2295 User ID: 4631582 260428
Reviewed Jan. 28, 2017

"Loved it!! Not pricey to make but lots of flavor and the dish felt rich."

MY REVIEW
Cindy Fuhs User ID: 1056242 9170
Reviewed Jan. 29, 2011

"My family loves this dish!"

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