Prep 15 mins
Cook 45 mins
This is one of those true comfort foods for me, as I had it often while growing up and now continue to make my Mom's recipe. The only thing I have changed from my Mom's is to use sirloin steak(more tender) instead of round steak. It is easy to make and great served with mashed potatoes and corn.
- Put flour and seasoning in a plastic bag, add meat and shake to completely cover meat.
- In a large skillet(with lid)heat oil over medium heat. Add meat and brown on both sides. Remove meat to a plate and then add the celery and onion to the pan. Cook for about 4-5 minutes, until tender. Return meat to skillet, add the water and can of tomatoes and its juice to the pan. Mix the ingredients together and season with salt and pepper to taste, bring to low boil.
- Decrease heat to low and cover and cook for 45 minutes, stirring several times and adding additional water if needed.
- Remove meat to a serving platter and keep warm. Use leftover flour mixture and mix with water in a jar, shake until completely mixed. Add flour mixture to skillet with tomatoes and vegetables, a little at a time until desired thickness.
It's been a long time since I've had Swiss steak and I've never made it myself. I did make one change in that after browing the mead I added all the ingrediants to the crock pot and cooked 4 hours on low. It came out wonderful with nice tender meat. The smell as it was cooking was wonderful. I served with mashed potatoes and a glass of Washington red wine - what a pleasant, comforting dinner. We loved it and now that I've remembered it - will be making it more often. Made for ZWT 2011
Hubby and I thought this was ok. I used sirloin steak and followed the directions exactly, but the steaks did not turn out very tender, they weren't total rubber, but they were a little tough. Over all the taste of the sauce was great (only change I made was I added a bay leaf) and we served it with egg noodles. I've never had good luck with cooking steaks on the stovetop, maybe next time I try it I will just cook them low and slow in the oven and see if that makes a difference. Thanks for posting, I always like trying something new.
Made this for dinner and served with Red Skin Potatoes With Bacon and Cheese#222264 and a green salad and bread to sop up some of the juice. Wonderful!!! I added some minced garlic and sliced green pepper and used a sirloin steak...turned out tender and delicious. I will definately make this again and serve it with mashed potatoes.Made for Think Pink Tag Game 2009.