Swiss Steak

Swiss Steak


1 1/2 lb. round or rump steak, 1 1/2″ thick
2 Tbs. flour
1 tsp. salt
1/8 tsp. pepper
2 Tbs. salad oil
1 1/2 cups canned tomatoes
3 thinly sliced large onions
1 diced stalk celery
1 minced clove garlic
1 Tbs. bottled thick meat sauce
1/4 cup light or dark raisins (optional)


1. Trim excess fat from meat. Combine flour, salt, pepper. Lay meat on board; sprinkle with half of flour mixture; with rim of saucer, pound in mixture. Turn meat; repeat until all flour is used.

2. In hot oil in heavy skillet or Dutch oven over medium heat, brown meat well on both sides – about 15 to 20 minutes.

3. Add rest of ingredients. Stir well. Simmer, covered, about 2 to 2 1/2 hours or until meat is fork-tender. Skim off fat if necessary.


Serve on heated platter, with sauce over and around met. Nice with mashed potatoes, boiled noodles, or hot fluffy rice.

Recipe Rating

  • (0 /5)
  • 0 ratings

Related Recipes