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


  • 1Cut 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.

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About Yoder's Swiss Steak

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

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