Prep 15 mins
Cook 2 hrs
This recipe takes a tough piece of meat and turns it into a nice tender dinner. The round steak is smothered with a mixture of celery, carrot, onion, green pepper, and tomato, and baked until it is tender and delicious. I like it with mashed potatoes (but I like mashed potatoes with everything!), but it also works with noodles. Originally posted in the Junior League of Charleston cookbook, Charleston, West Virginia.
- 2 lbs top round steaks, 1 inch thick
- 1⁄3 cup all-purpose flour
- 1 tablespoon vegetable oil
- 4 stalks celery, coarsely chopped
- 3 large carrots, scraped and coarsely chopped
- 1 large onion, coarsely chopped
- 1 green pepper, coarsely chopped
- 1 (28 ounce) can whole tomatoes, undrained and chopped
- 1 (8 ounce) can tomato sauce
- 1⁄3 cup ketchup
- 1 tablespoon Worcestershire sauce
- 2 teaspoons prepared horseradish
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon pepper
- Dredge steak in flour. Brown steak in vegetable oil in a large skillet over medium heat; drain well.
- Place steak in a deep 4-quart baking dish; top with chopped celery, carrot, onion, and green pepper.
- Combine tomatoes, tomato sauce, ketchup, Worcestershire sauce, horseradish, salt, and pepper; stir well, and pour over vegetables. Cover and bake at 325 degrees for 2 to 2 1/2 hours or until the meat is tender.
Loved the method for cooking the Swiss Steak this way!! I made this, in a scaled back version, for DH and myself. After browning and flipping the steak pieces, I added the veggies into the pan to get a jump on the cooking and give it a little browning. I then followed as written. The only thing I changed was to cut back on the amount of green pepper, as DH isn't a big fan of that veggie. I served this over mashed potatoes. This is very similar to our family's Swiss Steak recipe, except it was too tangy for DH's tastes with the Worcestershire sauce/green pepper, but he is very picky. Thanks for sharing the recipe and I will be switching to cooking it in the oven after browning the meats rather then the stove top method we normally do.
Very tender and flavorful!!! Barely any leftovers!!! Made for PRMR!
I was using the oven for another recipe tonight, so this recipe shared the oven. I sampled it when I took it out of the oven and of course it is delicious. Tomorrow night I'll reheat it and serve it over rice. We love our swiss steak over rice. Best of 2011 Cookbook Official Game