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.

★★★★★ 2 votes
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)

How to Make Mum's Swiss Steak


  • 1Buy 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
  • 2Cut steak into 2 - 3" pieces. Make sure you leave meat covered lightly in flour.
  • 3Braise/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.
  • 4Add 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.
  • 5Low 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.

Printable Recipe Card

About Mum's Swiss Steak

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