Total Time
2hrs 15mins
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.

Ingredients Nutrition

Directions

  1. Dredge steak in flour. Brown steak in vegetable oil in a large skillet over medium heat; drain well.
  2. Place steak in a deep 4-quart baking dish; top with chopped celery, carrot, onion, and green pepper.
  3. 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.
Most Helpful

5 5

Very tender and flavorful!!! Barely any leftovers!!! Made for PRMR!

5 5

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

5 5

This recipe delivers exactly what it promises, tender meat. I used half of a blade steak that I froze after finding the first half to be almost completely inedible because it was so tough (and that piece had a long slow cooking). This was so tender that my salad fork was all that was needed, no knives required. I did skip the ketchup because I didn't want to add any sweetness to an other wise great recipe. Everything came out delicious and this will certainly have repeat performances here. :D