Mum's Swiss Steak

Sue Fitzpatrick


This was a staple recipe in our home growing up. A true comfort food.

Always made the same, always served the same :) It was Mum's consistency, I think, that made home cooking something to look forward to and carry with me through life.

pinch tips: How to Use a Meat Thermometer



a family of 4 with leftovers


2 Hr


Stove Top


2 lb
sirloin steak
1 medium
to large cooking onion, sliced, rings pulled apart
28 oz
canned tomatoes (stewed are nice)
worchestershire sauce (optional)

Directions Step-By-Step

Buy a very large piece of sirloin steak (1 1/2 - 2lbs). Sprinkle the steak with flour, salt and pepper and pound this into the steak to tenderize it. Mum used to use an old saucer :) I use the ridged side of my meat tenderizer. It gets messy with flour, so I think the saucer is a great idea lol
Cut steak into 2 - 3" pieces. Make sure you leave meat covered lightly in flour.
Braise/sear meat in frying pan or dutch oven (with lid) in fat (I use a little lard). If there is any grease left after braising, remove meat and discard the grease, but leave behind the browned pot stickings.
Add 1 (28 oz) can of tomatoes (stewed are nice) and 1 medium cooking onion, sliced, and rings pulled apart. Add a dash of worchestershire sauce if you want.
Low simmer covered until most of the liquid is absorbed (need enough liquid to keep it from getting too thick). Stir occasionally for at least 2 hours. Test the meat. You should be able to break it apart easily with a fork. Cook longer if necessary. Mum just added a little water if the sauce started getting too thick. She always served it with mashed potatoes and corn niblets.

About this Recipe

Course/Dish: Beef, Steaks and Chops
Main Ingredient: Beef
Regional Style: Canadian
Hashtags: #swiss, #steak