The Mystery Chef's Swiss Steak

Total Time
2hrs 20mins
Prep 20 mins
Cook 2 hrs

This recipe appeared in "The Mystery Chef's Own Cook Book" by John MacPherson in 1934. It's a tried and true recipe in my house.

Ingredients Nutrition

  • 2 lbs round steaks or 2 lbs flank steaks or 2 lbs sirloin steaks, about 1 to 2 inches thick
  • 1 (15 ounce) can tomatoes
  • 3 tablespoons olive oil
  • 2 medium onions, sliced
  • 1 cup water
  • 12 cup flour
  • salt & freshly ground black pepper

Directions

  1. Coat the steak with as much flour as will adhere.
  2. Heat the olive oil in a large skillet over high heat and brown the steak on both sides.
  3. Place the steak in a large baking dish or pan with a lid.
  4. (Some cooks prefer to wrap the steak and remaining ingredients in aluminum foil.) Add the cup of water to the skillet you browned the steak in and dissolve all the brown bits in the skillet.
  5. Add this liquid to the baking dish with the steak, along with the other ingredients.
  6. Cover and cook on top of the stove over low heat for 2 hours, or bake in a 325ºF oven for 2 hours.

Reviews

(8)
Most Helpful

WOW! Talk about a good meal! I made this when my brother and his new wife were coming over for dinner, and it was a hit! It tastes alot like my moms Beef Parmesan (without the cheese of course), and smells like it too while cooking! I used sweet onions in this along with a can of diced tomatoes. Thanks for a wonderful dish!

~*Miss Diggy*~ December 09, 2002

Very tasty! Simplicity itself. Instead of water added to dish after browning the meat, I used about 1/2 cup red wine to dissolve all the brown bits in the skillet over high heat until about 1/2 the wine has evaported. Then proceeded with the remainder of the recipe. I served it with garlic bread and a tossed salad. Leftovers (if any) are easy to re-heat, and serve with rice, and a veggie or salad.

sue avellino January 29, 2003

Miss Annie, this was excellent. It came out a tad bit watery than I expected, but we put the tomato sauce created by the cooking onto our peas and mashed potatoes. Yum!

Babyoil December 27, 2002

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