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Swiss Steak Quick and Easy

Swiss Steak Quick and Easy

  • Prep

    20 m
  • Cook

    1 h
  • Ready In

    1 h 20 m
Helene

Helene

My mother has been making this Swiss steak for years. It is wonderful, and can be made either on the stove top or -- when you don't have a lot of time but want a hearty meal ready when you come home -- in the crock pot. Serve over a bed of egg noodles or rice with a hunk of thick crusty bread.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 471 kcal
  • 24%
  • Fat:
  • 13.7 g
  • 21%
  • Carbs:
  • 58.2g
  • 19%
  • Protein:
  • 29.8 g
  • 60%
  • Cholesterol:
  • 84 mg
  • 28%
  • Sodium:
  • 695 mg
  • 28%

Based on a 2,000 calorie diet

Directions

  1. Heat oil in a Dutch oven over medium heat. Dredge steak strips in flour. Working in batches, place strips in hot oil. Fry until browned on both sides. Remove to a warm platter. When all meat is browned, return meat to Dutch oven, and stir in onions, mushrooms, salt, pepper, gravy mix, and stewed tomatoes. Bring to a boil, then simmer about 30 to 45 minutes.
  2. About 20 minutes before steak is finished, fill a large pot with water and bring to a boil. Add pasta, and cook until al dente, about 8 to 10 minutes; drain.
  3. Serve Swiss steak over noodles.
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Reviews

KaylaMayaCamrynMOM
30

KaylaMayaCamrynMOM

1/28/2009

I loved this. The only thing I did differently was to cook it all in the crock pot and it was delicious! The meat got really tender and the flavor was great.

FATBOY31
27

FATBOY31

11/29/2005

All I can say is very easy and delicious.

NIKKIEV
23

NIKKIEV

10/18/2007

I made this dish last night and it was pretty good. Neither my daughter or I had ever had Swiss Steak but it is something that my hubby had once and requested I master (LOL). I made both noodles and mashed potatoes to see which we liked better and they both liked the noodles better but I didn't care either way. Here are the ways I changed it up though, and it worked for us... I deglazed the pan after browning the meat with beef broth and added about 1 cup because my hubby always likes extra "sauce". It was still really skimpy on sauce and I started to worry about the tomato to beef flavor ratio so I added 1 - 15 oz can of tomato sauce. It turned out great and my hubby and DD requested to have it again soon! :o)

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