Swiss Steak Recipe

4.5 13 18
Swiss Steak Recipe
Swiss Steak Recipe photo by Taste of Home
Publisher Photo

Swiss Steak Recipe

Read Reviews
4.5 13 18
Publisher Photo
Mom was always glad to prepare this tender, flavorful dish for a birthday dinner when one of my three brothers or I'd ask her for it. The celery, onion and mushrooms make it extra special. Now my family enjoys Swiss Steak when I make it for them. -Dianne Esposite, New Middletown, Ohio
Recommended: 32 Super Steak Recipes
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 1-1/2 hours
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 1-1/2 hours

Ingredients

  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/2 to 2 pounds beef round steak, trimmed
  • 2 tablespoons cooking oil
  • 1 cup chopped celery
  • 1 cup chopped onion
  • 1/2 pound fresh mushrooms, sliced
  • 1 cup water
  • 1 garlic clove, minced
  • 1 tablespoon steak sauce

Directions

Combine flour, salt and pepper. Cut steak into serving-size pieces; dredge in flour mixture. In a skillet, brown steak in oil. Drain and place in a 2-1/2-qt. casserole. Top with celery, onion and mushrooms. Combine water, garlic and steak sauce; pour over vegetables, Cover and bake at 350° for 1-1/2 hours or until the meat is tender. Yield: 6 servings.
Originally published as Swiss Steak in Taste of Home February/March 1995, p35

Nutritional Facts

1 each: 270 calories, 13g fat (0 saturated fat), 69mg cholesterol, 107mg sodium, 11g carbohydrate (0 sugars, 1g fiber), 26g protein. Diabetic Exchanges: 3-1/2 lean meat, 1 vegetable, 1/2 fat.

  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/2 to 2 pounds beef round steak, trimmed
  • 2 tablespoons cooking oil
  • 1 cup chopped celery
  • 1 cup chopped onion
  • 1/2 pound fresh mushrooms, sliced
  • 1 cup water
  • 1 garlic clove, minced
  • 1 tablespoon steak sauce
  1. Combine flour, salt and pepper. Cut steak into serving-size pieces; dredge in flour mixture. In a skillet, brown steak in oil. Drain and place in a 2-1/2-qt. casserole. Top with celery, onion and mushrooms. Combine water, garlic and steak sauce; pour over vegetables, Cover and bake at 350° for 1-1/2 hours or until the meat is tender. Yield: 6 servings.
Originally published as Swiss Steak in Taste of Home February/March 1995, p35

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Reviews forSwiss Steak

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Melissa User ID: 9078244 261241
Reviewed Feb. 13, 2017

"I have been making this recipe for over 20 years, I found it in the checkout line at the grocery years ago! It is my go to for whenever theres a birth a death.....any occasion I want to give from my heart! It transports and warms up so easily and ALWAYS well recieved!"

MY REVIEW
[email protected] User ID: 1662747 245841
Reviewed Mar. 22, 2016

"3 stars After two hours in a 350 degree oven the meat was not as tender as I had wanted. Next time I make this I will put the meat, onion and celery in first and let it cook longer. then add the mushrooms and cook an additional hour."

MY REVIEW
spsapers User ID: 8768604 243716
Reviewed Feb. 12, 2016

"This is a good recipe but I modified it in the following ways, which I think helped. I doubled the liquid by adding half a cup of red wine, additional water and additional steak sauce (Heinz 57). I saut?ed the onions and celery, following the meat, until just soft. I then added some of the liquid to deglaze the pan. I added a spring of rosemary, 1 bay leaf, and probably a TBL of sweet paprika. I then placed the meat on top of the veggies (I used a Le Creuset pan with lid so I did not transfer to a casserole, but this would still work if you then transfer liquid plus browned bits) and covered the meat with the sliced mushrooms and added the remaining liquid. The pot is covered and braised for the time listed. The sauce that is made is very rich and sufficient enough for a gravy. My family loved it."

MY REVIEW
tigortweet User ID: 6916011 222434
Reviewed Mar. 9, 2015

"with my reflux I had to find an alternative to tomato based recipes. this one is a hit with the whole family, including my picky preschooler! very good."

MY REVIEW
chasemory2 User ID: 7520071 2230
Reviewed Dec. 4, 2013

"This should be called something else. It is not Swiss steak - no tomato."

MY REVIEW
Jgt User ID: 5995175 5918
Reviewed Jan. 5, 2012

"I've made this several times and it is now a favorite of my husband. It's easy.healthy and absolutely delicious. You MUST try it! Thanks for the recipe Dianne:-)"

MY REVIEW
bethjames User ID: 4346367 2220
Reviewed Sep. 16, 2011

"I have been making this recipe for years, the family loves it and it is super easy."

MY REVIEW
SWillard User ID: 5742051 5466
Reviewed Mar. 20, 2011

"My husband and I are living in France this year, so I had to make some modifications to this recipe. I added a pinch of Herbes de Provence to the steak and vegetables in the oven dish. Also, steak sauce is not available here, so here is what I did...3/4 cup water (out of the 1 cup mentioned), 1 small beef bouillon cube, 1 teaspoon Worcestershire sauce, 1 teaspoon Arome Saveur (the French equivalent to kitchen Bouquet) added to the steak and vegetables after browning. I saved the leftover flour from the meat dredging, added another 1/4 cup water, and thickened the juices at the end. We both really enjoyed this meal, and I will make it again once back in the states."

MY REVIEW
yolkat User ID: 3844377 4684
Reviewed Jun. 23, 2010

"My husband and friends love this recipe and so do I."

MY REVIEW
zoe777 User ID: 2981487 5903
Reviewed Apr. 29, 2010

"I made this recipe as described but didn't have mushrooms, so added about 1/3 cup of sliced green pepper. I made wide noodles separately and was glad because the swiss steak made it's own gravy! We loved it."

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