Swiss Steak

Swiss Steak

From the Kitchen Of
Swiss Steak


2.5 - 3 pound round of beef
1.5 tablespoons dry mustard
1.5 teaspoons salt
1/4 teaspoon pepper
3/4 cup flour
3 tablespoons shortening
1.5 cups onions
2 carrots
2 tablespoons Worcestershire sauce
2 teaspoons brown sugar
3 cups canned tomatoes


Buy a 2 1/2 - 3 pound piece from the round of beef, about 1 - 1 1/2 inch thick.  Mix 1 1/2 tablespoons dry mustard, 1 1/2 teaspoons salt and 1/4 teaspoon pepper with 3/4 cup flour.   Pound the seasoned flour into the beef with a meat pounder or edge of a saucer.  Don't spare the rod and spoil the beef.  Work as much flour in as you can.  And with patience and elbow grease, you'll get most of it in.  Takes both.  Melt 3 tablespoons shortening in a skillet or Dutch oven.  Brown the meat well on all sides in the hot shortening.  Sprinkle 1 1/2 cups sliced onions and 2 carrots, diced, over the beef.  Add 2 tablespoons Worcestershire sauce and 2 teaspoons brown sugar to 3 cups canned tomatoes and pour over the meat.  Cover and bake 1 1/2 - 1 3/4 hours in a moderately slow oven, 325-degrees.  When the beef is tender, lift it on a hot platter and garnish with sauteed mushrooms caps, if you wish a dressier dish. Skim the fat from the sauce, if need be, and thicken to a smooth consistency.  Serve the sauce on and with the meat and you have Swiss steak. 

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