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Swiss Steak


  • 1-1/2 to 2 pounds beef top round steak
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons canola 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. Cut steak into serving-size pieces. In a large resealable plastic bag, combine the flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat.
  • 2. In a large skillet, brown steak in oil. Drain and place in a 2-1/2-qt. casserole. Top with the celery, onion and mushrooms. Combine the water, garlic and steak sauce; pour over vegetables,
  • 3. Cover and bake at 350° for 1-1/2 hours or until the meat is tender.

Nutrition 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.


Average Rating: 4.277777
  • Melissa
    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!

  • 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.

  • spsapers
    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.

  • tigortweet
    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.

  • chasemory2
    Dec 31, 1969

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

  • Jgt
    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:-)

  • bethjames
    Sep 16, 2011

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

  • SWillard
    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.

  • yolkat
    Jun 23, 2010

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

  • zoe777
    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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