Baked Swiss Steak
photo by Charlotte J
- Ready In:
- 2hrs 15mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 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
directions
- 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.
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Reviews
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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.
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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
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Very tasty and very easy to make. Since there was canned tomatoes and a whole can of tomato sauce, I wasn't sure if the ketchup was really necessary. So I left out the ketchup, and the end result was so tasty that I would probably do it again. The vegetables roasted to a wonderful soft texture, and the beef was tender and flavorful. Thanks breezermom. Another keeper!
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RECIPE SUBMITTED BY
breezermom
United States