Swiss Steak

Swiss Steak

8 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    1 h 45 m
  • Ready In

    2 h
Chuck Schmahl
Recipe by  Chuck Schmahl

“An old family favorite salvaged from our 30-plus-year-old cookbook. We like this served over egg noodles. I like to increase the tomatoes to a 15 ½-ounce can, and I use a full green pepper and add a teaspoon of paprika.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  1. Mix flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper together in a bowl. Sprinkle half the flour mixture on one side of round steak pieces; pound steak until coating is absorbed. Flip steak and coat with remaining flour mixture; pound steak until coating is absorbed. Cut steak into 6 pieces.
  2. Melt shortening in a large skillet over medium heat; place steak pieces in the hot shortening. Cook until browned, 7 to 10 minutes per side. Cover and simmer until tender, about 1 hour, adding water as needed.
  3. Turn steak pieces over and add tomatoes, onion, and green bell pepper to the skillet. Season with salt and black pepper. Simmer until vegetables are tender, about 30 more minutes.

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Reviews (8)

Rate This Recipe
macleod82
65

macleod82

Had to double flour mixture and added celery on last step. Came out great, very tender and wife and I ate til we were catatonic.

Tress
18

Tress

Added a few steps - chicken-fried the steak (had better luck with the coating) put in a 9x13 baking pan, added the peppers, tomatoes and onion, covered and baked at 350 for approximately one hour. Tender!

Hayley Leeper
15

Hayley Leeper

used red and yellow peppers,and used fresh tomato's out of the garden.the whole family loved it.....(-:..

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 387 cal
  • 19%
  • Fat
  • 23.8 g
  • 37%
  • Carbs
  • 9.5 g
  • 3%
  • Protein
  • 32.1 g
  • 64%
  • Cholesterol
  • 95 mg
  • 32%
  • Sodium
  • 394 mg
  • 16%

Based on a 2,000 calorie diet

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