Tomato Swiss Steak

Tomato Swiss Steak Recipe

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Lynnda Cloutier


From My Old Recipes

★★★★★ 1 vote


2 tbsp. flour
1/4 tsp. salt
1/8 tsp. pepper
1 boneless beef chuck or round steak, 2 lbs., cut 1 inch thick
2 tbsp. shortening or bacon drippings
1 medium onion, sliced
2 celery stalks, sliced
1 can stewed tomatoes, 14.5 oz.
2 tsp. worcestershire
chopped parsley

How to Make Tomato Swiss Steak


  • 1On wax paper, mix flour, salt and pepper. Coat beef with flour mixture on all sides. Set aside.
  • 2In large skillet, melt shortening and add onion and celery. Cook 2 minutes. Stir with slotted spoon. Remove to bowl.
  • 3Add beef to skillet. Brown well on all sides. Return onion and celery to skillet. Stir in tomatoes with their liquid and Worcestershire
  • 4Cover and simmer over low heat 1 hour to 1 hour and 30 minutes or til beef is fork tender. Stir often and add a bit of water if needed for a sauce. Sprinkle with chopped parsley if desired before serving. Serves 4 to 6
    My Old Recipes

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About Tomato Swiss Steak

Course/Dish: Beef, Steaks and Chops