Swiss Steak (my way)

Swiss Steak (my Way) Recipe

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Mary Mayers


This is a real "stick to your ribs" meal. Using London Broil as opposed to round steak gives you a nice, thick piece of meat on your plate that melts in your mouth. Try it!


★★★★★ 1 vote

3 Hr
2 Hr


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  • 2
    london broils (cut in half)
  • ·
    salt & pepper
  • ·
    flour (to coat)
  • 1
    onion (cut up)
  • 1
    celery stalk (cut up)
  • 1
    green pepper (small, cut in strips)
  • 1 can(s)
    diced tomatoes (undrained)
  • 2
    garlic cloves (minced)
  • 1/2 c
    red wine
  • 2 Tbsp
    worcestershire sauce

  • 1/4 c
    black coffee
  • 2 1/2 Tbsp
  • 1/2 c

How to Make Swiss Steak (my way)


  1. Salt & pepper both sides of meat. Dredge meat in flour; pat off excess. In large frying pan (I use my chicken fryer), brown meat in a little canola oil on both sides.
  2. Top surface of meat with onion, celery, and pepper strips. Pour tomatoes on top. Sprinkle with minced garlic. Add wine and worcetershire sauce.
  3. Cover pan and simmer low for 2 1/2 - 3 hours.
  4. Lift meat from pan, and with a slotted spoon remove any veggies that may have fallen into juices. Just place them on top of meat.
  5. To make sauce, to juices add the coffee. Bring to a boil. Blend flour into the water, and pour slowly into bubbling juices, whisking well. Allow flour to cook and thicken juices.
  6. Pour sauce over meat & ENJOY!

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About Swiss Steak (my way)

Course/Dish: Beef, Steaks and Chops

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