Swiss Steak


1 1/2 pounds round steak, about 1-inch thick
salt and freshly ground black pepper to taste
1/4 cup all-purpose flour
3 tablespoons vegetable oil
1 large onion, sliced
2 large celery ribs, sliced
2 garlic cloves, finely chopped
8 ounces fresh mushrooms, sliced
1 14.5-ounce can diced tomatoes
1/4 teaspoon dried crushed basil
1/4 teaspoon dried crushed oregano
1/4 teaspoon dried crushed thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons Worcestershire sauce


Trim excess fat from around steak and season with salt and pepper. With the edge of a heavy saucer or a meat mallet pound flour into both sides of steak. Cut into serving size pieces.

In a large skillet heat oil over medium-high heat; add steak and brown well on both sides. Remove steak to a plate and set aside.

In same skillet saute onion, celery and garlic until slightly softened. Add mushrooms and cook for 1 minute. Stir in tomatoes, basil, oregano, thyme, salt, pepper, and Worcestershire sauce; mix well.

Return steak to skillet, distributing sauce evenly over all. Bring to a boil, reduce heat and simmer over low heat, covered for 1 ½ hours, or until steak is fork tender.


4 to 6 servings

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