Prep 30 mins
Cook 1 hr
Cousin Maudie lived about 4 hours away from us and she always made this yummy dish.
- 1 1⁄2 lbs boneless beef round steak or 1 1⁄2 lbs chuck steaks, cut 1/2-inch thick
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- 1⁄2 teaspoon ground black pepper
- 2 tablespoons vegetable oil
- 1 cup finely minced carrot
- 1 cup finely chopped onion
- 1 cup water
- 3⁄4 cup finely chopped celery
- 1⁄2 cup diced fresh tomatoes or 1⁄2 cup diced canned tomato
- 1⁄4 cup ketchup
- 1 tablespoon cider vinegar
- 2 1⁄2 cups uncooked bow tie pasta, cooked
- Cut beef steak into 6 pieces; pound to 1/4-inch thickness. Combine flour, salt and pepper. Lightly coat beef with flour mixture.
- Heat oil in large heavy pan over medium heat until hot. Brown beef and pour off drippings.
- Add remaining ingredients, except pasta; bring to a boil. Reduce heat; cover tightly and simmer 1 1/2 hours or until beef is fork-tender. If sauce becomes too thick, stir in a little water.
- Prepare pasta . Serve over cooked pasta.
- Makes 6 servings.
Wonderful meal! This recipe is a terriffic way to make cheap meat taste like fine restaurant fare! I made a few changes; left out the celery since hubby doesn't like it, used balsamic vinegar instead of cider vinegar and served this over mashed potatoes instead of bow tie pasta. The steak was tender and flavorful and the sauce was incredible. This will be my go-to Swiss Steak recipe from now on. Love it. Thanks for posting!
I was wondering what to do with two bottom round steaks that I had picked up just because they were cheap. This recipe was the ticket to their salvation. I cut off all fat, skipped the pounding and used a can of italian spiced diced tomatoes. No bowtie pasta on hand, I served it with rice. Even my DD who hates tomatoes asked for seconds. It was incredibly tender and very flavorful. Thanks, Photogardener, for a great recipe! I'll be making this again and again! Yum!