Swiss Steak

Julia Ferguson


My Mom used to make the best swiss steak. This is her recipe with my addition of celery, carrots, potatoes and peas.
You can use a swiss steak for this but you can also use a round steak and ask the butcher if he can tenderize it for you. If not you can do it yourself with a meat mallet or use the edge of a saucer to pound out the meat.

pinch tips: How to Use a Meat Thermometer





30 Min


Stove Top


round steak or swiss steak, aprox 2 lbs
carrots, scraped and cut into 1-2 inch chunks
celery ribs, cleaned and cut into 1 inch chunks
medium onion, peeled and sliced
1 10 oz
pkg. frozen peas or 1 15oz can
potatoes, peeled and quartered
1 15 oz
can stewed tomatoes
1 15 oz
can tomato sauce
salt and pepper to taste
small amount of oil for cooking steak
flour for dredging steak

Directions Step-By-Step

Place skillet or dutch oven on med heat. While pan is heating, cut all visible fat from edges of steak and place in hot pan. While fat is rendering, cut steak into more managable sized pieces. Dredge steak pieces in flour that has been seasoned with salt and pepper. Remove rendered fat pieces from skillet and add small amount of oil or shortening to skillet. Place floured steak in hot skillet and brown on both sides. Do not crowd, if not enough room just do a few at a time and brown in batches. Steak does not have to be cooked through, just browned. Remove steak to plate and set aside. Drain fat from skillet, add steak back in, sprinkle a little of the flour leftover from dredging on top of the steak. This will help to thicken the tomato sauce and make a nice tomato gravy.
Place sliced onion and celery over steak. Add canned stewed tomatoes, juice and all. Fill empty can about half full with water and add to skillet. Bring liquid in skillet back to a boil, add scraped carrot chunks and potatoes. Pour can of tomato sauce over potatoes, fill can half way with water and pour into skillet. Place lid on skillet, turn down and simmer until vegetables and steak are nearly tender, about 2 hrs. Add frozen or canned peas to skillet, cover and continue cooking until steak is fork tender.
Notes: If more liquid is needed add a little more water.
If skillet is too small to hold all ingredients use a dutch oven. I made this for dinner tonight and I had to switch everything over to the dutch oven, then I had to clean up around the burner where it had spilled out.
Serve with crusty rolls and butter.

About this Recipe

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