My Mom's Swiss Steak

My Mom's Swiss Steak

63 Reviews 4 Pics
  • Prep

    20 m
  • Cook

    2 h
  • Ready In

    2 h 20 m
JANNE2
Recipe by  JANNE2

“This is so easy and all done in one pot! It is delicious and everyone including kids will love it! This recipe is tried and true, impossible to fail! It can also be doubled or tripled without problems, but lower the heat on the second and third batch when browning, as not to burn.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. Heat oil in a large Dutch oven over medium-high heat. Place steaks into the pot one at a time, quickly browning on each side. Remove steaks, and set aside. Add the onion to the pot, and cook over medium-low heat until wilted, about 3 minutes. Return the steaks to the pot, and add the tomatoes, mushrooms, celery and green pepper. Season with oregano and add the bay leaf.
  2. Cover the pot, and cook over medium-low heat for about 1 1/2 hours, or until meat is fork tender. If you wish to thicken the gravy, remove the meat to a plate. Stir together the cornstarch and water; stir into the pan juices. Let simmer for about 2 minutes to thicken. Return the beef to the pot.

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Reviews (63)

Rate This Recipe
Star53
55

Star53

This is so easy. I seasoned and floured and lightly browned the meat first. Since the flour acted as a thickening agent I skipped the cornstarch. Instead of water, I added beef broth and instead of canned tomatoes, I used fresh.

JANICER8
41

JANICER8

We just finished dinner and this dish is fabulous! It tasted so much like the Swiss Steak my mother used to make. The only thing I did different was - I did not use the mushrooms (mom did not put mushrooms in hers when I had it as a child); I used a mixture of green, red and yellow bell peppers, and fresh oregano from my garden instead of dried. I also sprinkled salt and pepper on the meat before it cooked, and then some on the vegetables before I added them to the pot. I served this with mashed potatoes and I smothered the meat and the potatoes with the gravy (which I did thicken some). Yummy! Thank you so much for sharing this recipe!

VHERBOLD
39

VHERBOLD

This is fabulous! I made a couple of changes.... used beef broth and added it during the cooking time. Also, I added several cloves of garlic with the onions and the canned tomatoes that I used were already seasoned with garlic, basil, and oregano. My husband and I both loved it (AND I DON'T EAT BEEF "OOPS")! Thank you so much for the recipe!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 307 cal
  • 15%
  • Fat
  • 17.5 g
  • 27%
  • Carbs
  • 14.4 g
  • 5%
  • Protein
  • 21.9 g
  • 44%
  • Cholesterol
  • 61 mg
  • 20%
  • Sodium
  • 331 mg
  • 13%

Based on a 2,000 calorie diet

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