Swiss Steak

3.00 avg. rating (70% score) - 1 vote

Swiss Steak

Yield: 4 to 6 servings


  • 1 1/2 pounds round steak, about 1-inch thick
  • salt and freshly ground black pepper to taste
  • 1/4 cup all-purpose flour
  • 3 tablespoons vegetable oil
  • 1 large onion, sliced
  • 2 large celery ribs, sliced
  • 2 garlic cloves, finely chopped
  • 8 ounces fresh mushrooms, sliced
  • 1 14.5-ounce can diced tomatoes
  • 1/4 teaspoon dried crushed basil
  • 1/4 teaspoon dried crushed oregano
  • 1/4 teaspoon dried crushed thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons Worcestershire sauce


Trim excess fat from around steak and season with salt and pepper. With the edge of a heavy saucer or a meat mallet pound flour into both sides of steak. Cut into serving size pieces.

In a large skillet heat oil over medium-high heat; add steak and brown well on both sides. Remove steak to a plate and set aside.

In same skillet saut

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