Zippy Swiss Steak Recipe

5 1 3
Zippy Swiss Steak Recipe
Zippy Swiss Steak Recipe photo by Taste of Home
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Zippy Swiss Steak Recipe

Read Reviews
5 1 3
Publisher Photo
This recipe has been in my family so long I don't even remember where it came from. Mexican-style food has been a favorite of mine since I was a child. This easy dish is mild, but it can be made hotter if desired.
MAKES:
6 servings
TOTAL TIME:
Prep: 35 min. Bake: 2 hours
MAKES:
6 servings
TOTAL TIME:
Prep: 35 min. Bake: 2 hours

Ingredients

  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 4 tablespoons vegetable oil, divided
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 can (4 ounces) chopped green chilies
  • 2 teaspoons salt, divided
  • 3 tablespoons all-purpose flour
  • Dash pepper
  • 2 pounds boneless round steak (1/2 inch thick)

Directions

In a saucepan, saute onion and garlic in 2 tablespoons of oil. Add tomatoes, chilies and 1 teaspoon salt. Simmer, uncovered, for 20-25 minutes or until slightly thickened.
Meanwhile, in a shallow bowl, combine flour, pepper and remaining salt. Cut steak into serving-size pieces; dredge in flour mixture. In a skillet, brown steak on both sides in remaining oil. Transfer to an ungreased 13-in. x 9-in. baking dish. Set aside half of the tomato mixture; pour remaining mixture over steak. Cover and bake at 325° for 2 hours or until meat is tender. Heat reserved tomato mixture and serve with steak. Yield: 6 servings.
Originally published as Zippy Swiss Steak in Country Extra September 1999, p49

Nutritional Facts

1 each: 323 calories, 14g fat (3g saturated fat), 85mg cholesterol, 1073mg sodium, 13g carbohydrate (6g sugars, 3g fiber), 36g protein.

  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 4 tablespoons vegetable oil, divided
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 can (4 ounces) chopped green chilies
  • 2 teaspoons salt, divided
  • 3 tablespoons all-purpose flour
  • Dash pepper
  • 2 pounds boneless round steak (1/2 inch thick)
  1. In a saucepan, saute onion and garlic in 2 tablespoons of oil. Add tomatoes, chilies and 1 teaspoon salt. Simmer, uncovered, for 20-25 minutes or until slightly thickened.
  2. Meanwhile, in a shallow bowl, combine flour, pepper and remaining salt. Cut steak into serving-size pieces; dredge in flour mixture. In a skillet, brown steak on both sides in remaining oil. Transfer to an ungreased 13-in. x 9-in. baking dish. Set aside half of the tomato mixture; pour remaining mixture over steak. Cover and bake at 325° for 2 hours or until meat is tender. Heat reserved tomato mixture and serve with steak. Yield: 6 servings.
Originally published as Zippy Swiss Steak in Country Extra September 1999, p49

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BethenyW User ID: 7791233 80722
Reviewed Jun. 14, 2014

"Wonderful recipe!! Used rotel tomatoes, 3 cans, instead of green chilies and diced tomatoes. Was just spicy enough without being too spicy. I baked the steak with all the sauce. It was delicious!! My husband loved it too!! This will be made again!!"

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