Yoder's Swiss Steak

Laura Yoder


My ex mother in law who is a fabulous cook and a wonderful woman whom I adore taught me how to make this tender swiss steak.


★★★★★ 4 votes

20 Min
1 Hr 30 Min


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  • 2 lb
    beef round steak
  • 3/4 c
  • 1 tsp
    salt and pepper
  • 3 Tbsp
    vegetable oil
  • 1 1/2 c
    chopped celery
  • 1 medium
    green pepper, chopped
  • 1 large
    onion, chopped
  • 1 can(s)
    16 oz. tomato sauce
  • 2 c
    beef broth
  • 1 tsp
    kitchen bouquet

How to Make Yoder's Swiss Steak


  1. Cut steak into serving size peices. Pound steak with a meat mallet until tenderized. Dredge each peice in flour, salt and pepper. In a large skillet, heat vegetable oil. Add peices of steak and brown on both sides. Place browned steak in a large shallow baking dish. In the skillet with drippings from meat add remaining flour from dredging. Stir until lightly brown. Add celery, onions and green pepper and stir until tender. Add beef broth and stir to thicken. Pour over steaks. Add can of tomato sauce and kitchen bouquet. Stir well. Cover with foil and bake in 325 degree oven for 1 1/2 to 2 hours.

Printable Recipe Card

About Yoder's Swiss Steak

Course/Dish: Beef, Gravies, Steaks and Chops
Main Ingredient: Beef
Regional Style: American
Hashtag: #steak

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