Recipe by diner524
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.
Top Review by Bonnie G #2
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
- 1 1⁄2 lbs sirloin steaks, cut into serving pieces
- 1⁄4 cup flour, seasoned with
- salt & pepper
- 3 tablespoons oil
- 2 stalks celery, sliced
- 1 onion, sliced and separated into rings
- 1 (14 1/2 ounce) can diced tomatoes, undrained
- salt and pepper
- 1 cup water
Directions See How It's Made
- 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.