Recipe for Swiss Steak

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Swiss Steak is an old-fashioned recipe that will have your taste buds tingling.

Serving Steak in Lodge Enameled Saute Pan

(Post modified on 7/11/23.)

I made this recipe for the first time in my first year of marriage. As I’ve mentioned before, my husband is a meat and potatoes kind of guy. So, as a new bride, I was always looking for recipes to make him smile.

This recipe actually came from my Grandma Swiler. It was one she had made for her husband. And it’s quite delicious. The steak is melt-in-your-mouth tender. Why? Because it has been tenderized or “swissed” by pounding with a meat tenderizer, PLUS it simmers in a wonderful tomato sauce for nearly an hour.

 

More Steak Dinners to Enjoy

 

Ingredients Needed to Make Swiss Steak

(See the full recipe at the bottom of this post.)

  • vegetable oil
  • round steak (tenderized or “swissed”)
  • all-purpose flour
  • kosher salt
  • freshly ground black pepper

Sauce

  • butter
  • garlic
  • sweet onion
  • carrots
  • green pepper
  • celery
  • petite diced tomatoes
  • beef broth
  • red wine vinegar
  • Worcestershire sauce
  • dried parsley
  • dried oregano

 

Instructions for Making This Recipe

Gather your ingredients so that you have everything close at hand on the counter or table.

Prepare the Vegetables for the Sauce

Prepare vegetables using a food processor or knife and grater.

I have used both methods for processing the vegetables. If you want the vegetables to have a fine consistent chop you may want to use a food processor.

 

Prepare the Steak

Dredging the Steak in Flour

If needed, tenderize the round steak with a meat tenderizing mallet.

Combine flour, salt and pepper on a plate and mix together. Dredge steaks in flour on both sides until completely covered.

In a large skillet cook steaks in hot oil for 3-4 minutes until brown on each side. Remove from skillet and keep warm.

 

Make the Sauce

Saute the vegetables

Using the same skillet heat the butter on low and saute the garlic and onion until tender. Add prepared carrots, green peppers, and celery. Cook for 2-3 minutes until tender.

Stir in petite diced tomatoes, beef broth, red wine vinegar, Worcestershire sauce, and dried parsley and oregano. Bring to a boil and cook until reduced by half.

Adding Steaks to Tomato SauceNestle the steaks in the tomato mixture. Cover with a lid, and simmer on low heat for 50 minutes until the steaks are tender. Garnish with fresh parsley.

Swiss Steak served with Rice

This recipe will serve 4-6 people. Serve Swiss Steak with Rice or Mashed Potatoes.

See Beef Recipes Here. Browse Main Dishes Here. 

 

Recipe for Swiss Steak

Swiss Steak

Here's an old-fashioned recipe that will have your taste buds tingling.
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Serving Size 6

(As an Amazon Associate, I earn from qualifying purchases.)

Ingredients 

Tomato Sauce

  • 1/4 cup butter
  • 1 tablespoon minced garlic
  • 1 cup onion (chopped)
  • 1/2 cup carrots (grated)
  • 1/2 cup green pepper (finely chopped)
  • 1/3 cup celery (finely chopped)
  • 14.5 oz. petite diced tomatoes
  • 1 cup beef broth
  • 2 tablespoons red wine vinegar
  • 1 tablespoon Worcestershire Sauce
  • 1 teaspoon dried parsley
  • 1 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Instructions

  • Gather your ingredients so that you have everything close at hand on the counter or table. Prepare vegetables using a food processor or knife and grater.

Prepare the Steaks

  • If needed, tenderize the round steaks with a meat tenderizing mallet.
  • Combine all-purpose flour, kosher salt and freshly ground black pepper on a plate and mix together. Dredge steaks in flour on both sides until completely covered.
  • In a large skillet cook steaks in hot oil for 3-4 minutes until brown on each side. Remove from skillet and keep warm.

Prepare the Sauce

  • Using the same skillet heat the butter on low and saute the garlic and onion until tender. Add prepared carrots, green peppers, and celery. Cook for 2-3 minutes until tender.
  • Stir in petite diced tomatoes, beef broth, red wine vinegar, Worcestershire sauce, and dried parsley and oregano. Bring to a boil and cook until reduced by half. 
  • Nestle the steaks in the tomato mixture. Cover with a lid, and simmer on low heat for 50 minutes until the steaks are tender. This recipe will serve 4-6 people.

Notes

*Unless otherwise indicated all butter on this recipe site is salted.

Nutrition

Calories: 385kcal | Carbohydrates: 22g | Protein: 38g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 631mg | Potassium: 917mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2245IU | Vitamin C: 20mg | Calcium: 85mg | Iron: 5mg

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