Swiss Steak Supper Recipe

4.5 3 5
Swiss Steak Supper Recipe
Swiss Steak Supper Recipe photo by Taste of Home
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Swiss Steak Supper Recipe

Read Reviews
4.5 3 5
Publisher Photo
This recipe is a colorful, satisfying complete meal in one dish.—Dorothy Collins, Winnsboro, Texas
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 1 hour 40 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 1 hour 40 min.

Ingredients

  • 1/4 cup all-purpose flour
  • 1 teaspoon salt, optional
  • 1/4 teaspoon pepper
  • 1-1/2 pounds boneless beef top round steak (about 1/2 inch thick), cut into 1/2-inch pieces
  • 1 tablespoon canola oil
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 medium onion, sliced
  • 1 can (4 ounces) whole green chilies, drained
  • 4 medium red potatoes (about 1 pound), peeled and quartered
  • 4 carrots, cut into 2-inch chunks
  • 2 tablespoons cornstarch
  • 2 tablespoons water

Directions

In a large resealable plastic bag, combine flour, salt if desired and pepper. Add steak and shake to coat. In a large skillet, brown beef on both sides in oil over medium heat until no longer pink.; drain. Add the tomatoes, onion and chilies; bring to a boil. Reduce heat; cover and simmer for 30 minutes.
Add potatoes and carrots. Cover and simmer for 70-80 minutes or until meat and vegetables are tender. Combine cornstarch and water until smooth; stir into skillet. bring to a boil, cook and stir for 2 minutes or until thickened. Yield: 6 servings.
Originally published as Swiss Steak Supper in Taste of Home February/March 1999, p13

Nutritional Facts

6 ounce-weight: 366 calories, 14g fat (0 saturated fat), 70mg cholesterol, 427mg sodium, 30g carbohydrate (0 sugars, 0 fiber), 29g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1-1/2 starch, 1 fat.

  • 1/4 cup all-purpose flour
  • 1 teaspoon salt, optional
  • 1/4 teaspoon pepper
  • 1-1/2 pounds boneless beef top round steak (about 1/2 inch thick), cut into 1/2-inch pieces
  • 1 tablespoon canola oil
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 medium onion, sliced
  • 1 can (4 ounces) whole green chilies, drained
  • 4 medium red potatoes (about 1 pound), peeled and quartered
  • 4 carrots, cut into 2-inch chunks
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  1. In a large resealable plastic bag, combine flour, salt if desired and pepper. Add steak and shake to coat. In a large skillet, brown beef on both sides in oil over medium heat until no longer pink.; drain. Add the tomatoes, onion and chilies; bring to a boil. Reduce heat; cover and simmer for 30 minutes.
  2. Add potatoes and carrots. Cover and simmer for 70-80 minutes or until meat and vegetables are tender. Combine cornstarch and water until smooth; stir into skillet. bring to a boil, cook and stir for 2 minutes or until thickened. Yield: 6 servings.
Originally published as Swiss Steak Supper in Taste of Home February/March 1999, p13

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Amejo User ID: 3832172 61494
Reviewed Nov. 14, 2011

"This is a great tasting dish that take very little prep, it's great for a weeknight."

MY REVIEW
[email protected] User ID: 966636 70172
Reviewed Feb. 21, 2011

"I've made this a few times with rave reviews each time. Delicious! But don't omit the green chilies or it changes the recipe quite a bit. They add so much flavor!"

MY REVIEW
denndi User ID: 3259973 69869
Reviewed Aug. 27, 2008

"We made a slight modification by deleting the green chilies and adding 1/2 cup of red wine. It was delicious."

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