Swiss Steak

Photo by Helen (#1) C.

  • Prep Time


  • Total Time


  • Servings



  • pounds beef round steak, cut ¾ inch thick

  • ¼

    cup ail-purpose flour

  • 1

    teaspoon salt

  • 2

    tablespoons shortening

  • 1

    (16-ounce) can tomatoes, cut up

  • ½

    cup finely chopped celery

  • ½

    cup finely chopped carrot

  • ½

    teaspoon Worcestershire sauce


Cut meat into 6 serving-size portions. Combine flour and salt; with meat mallet, pound 2 tablespoons of the mixture into meat on both sides. Brown meat on both sides in hot shortening. Transfer meat to a 12x7 1/2x2-inch baking dish. Blend remaining 2 tablespoons flour mixture into pan drippings. Stir in undrained tomatoes, celery, carrot, and Worcestershire. Cook and stir till thickened and bubbly; pour over meat. Bake steak, covered, in a 350° oven about 1 hour or til meat is tender. Makes 6 servings


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