Connie's Swiss Steak

Connie Ottman


Messin' in the kitchen and came up with this recipe. It's a great make-ahead dish. Everyone gave it five stars. It really was yummy. I bet it'll be better the next day. Next time I'm serving it over wide noodles. Let me know how you like it and/or how you adjusted it to your taste. Enjoy:)

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★★★★★ 1 vote
15 Min
2 Hr


3 stalk(s)
celery, peeled and chopped
onion, peeled and chopped
sweet bellpeppers, 1 small red & orange
2 Tbsp
corn oil
1 c
kentucky kernel flour
1 Tbsp
garlic powder
1 can(s)
tomatoe sauce, 8 oz.
tomatoes, diced
2 c
beef stock
1 sprig(s)
1 Tbsp
horseradish sauce, adjust to your taste.
salt and pepper to taste.
2 lb
beef top round steak, boneless


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1Add diced celery, onion and bell peppers to hot oil in skillet and cook until soft. Salt mixture to taste (about 1/2 teaspoon).

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2Trim fat off steak. Cut into three pieces.

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3Place steak in plastic bag. Add flour and garlic powder. Pound to tenderize.

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4Remove celery mixture and place in a casserole dish.

5Put steak into skillet and brown.

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6Place steak on top of cooked veggies in casserole. Top with diced tomatoes.

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7Put beef stock into skillet and stir in left over drippings.

8Mix beef stock, horseradish sauce and tomatoe sauce together and place over steak.

9Add rosemary stalk(s). Salt and pepper casserole to taste.

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10Cook at 320 degrees for two hours.

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About this Recipe

Course/Dish: Beef, Steaks and Chops
Main Ingredient: Beef
Regional Style: American