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Swiss Steak


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Rate this recipe 4.5/5 (19 Votes)


  • 1 1/2-lb beef boneless round, tip or chuck steak, about 3/4 inch thick
  • 3 tablespoons all-purpose flour
  • 1 teaspoon ground mustard
  • 1/2 teaspoon salt
  • 2 tablespoons vegetable oil
  • 1 can (14.5 oz) whole tomatoes, undrained
  • 2 cloves garlic, finely chopped
  • 1 cup water
  • 1 large onion, sliced
  • 1 large bell pepper, sliced


Servings 6
Preparation time 15mins
Cooking time 125mins


Step 1

1 Cut beef into 6 serving pieces. In small bowl, mix flour, mustard and salt. Sprinkle half of the flour mixture over 1 side of beef; pound in with meat mallet. Turn beef; pound in remaining flour mixture.

2 In 10-inch skillet, heat oil over medium heat. Cook beef in oil about 15 minutes, turning once, until brown.

3 Add tomatoes and garlic to skillet, breaking up tomatoes with a fork. Heat to boiling; reduce heat. Cover and simmer about 1 hour 15 minutes, spooning sauce occasionally over beef, until beef is tender.

4 Add water, onion and bell pepper to skillet. Heat to boiling; reduce heat. Cover and simmer 5 to 8 minutes or until vegetables are tender.

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