Pam's Swiss Steak Voila

Pam Ellingson


I have made this for years. It is one of the ways I found to make round steak tender when I was MUCH younger. Always good because of the aromatic veggies and it makes its own sauce. Nice served over noodles or with mashed potatoes and a salad and crunchy rolls.

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6 to 8


10 Min


1 Hr 30 Min




1 1/2 to 2 lb
round steak, cut into serving size pieces
seasoned flour for dredging (salt, pepper,paprika, garlic pwd and flour)
oil for browning
1 large
onion chopped
green pepper chopped
carrots, peeled and cut into pennies
ribs of celery, chopped
1 can(s)
stewed tomatoes, italian-style (14.5 oz)
2 tsp
1 clove
garlic , minced
1 can(s)
tomato sauce, (4 to 8 oz)
2 Tbsp
tomato paste (optional)
1/4 c
2 to 3 Tbsp
1 to 2 tsp
italian herb blend (to taste)
salt and pepper (to taste)
1/2 to 1 tsp
sugar (optional to counteract acidity if necessary)

Directions Step-By-Step

Heat oven to 350°F. Cut steak into serving size pieces and dredge in flour mixture. Brown in very large skillet or Dutch oven. Remove steak to plate.
Saute garlic, onion, peppers, carrots and celery in remaining oil in Dutch oven until starting to soften and slightly brown. Add all remaining ingredients except salt and pepper, stir well and replace the meat back into the tomato mixture in the Dutch oven.
Cover and place into preheated oven. Bake (or you can simmer on stovetop also) for at least an hour then test steak for tenderness. Bake until steak is tender, remove from oven and check seasonings. Add salt and pepper, sugar if needed and any additional Italian herbs you like. Remove steak to platter and cover. Simmer sauce uncovered to thicken. If you like a thicker sauce, add flour slurry of 3-4 Tbsp flour well mixed with 1/2 c water, and cook until thickened to your liking.
Serve steak over noodles and ladle sauce over, or serve with mashed potatoes and use the sauce as gravy.

About this Recipe

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