Savory Swiss Steak

"Have you ever had cube steak (or round steak) sitting in your freezer and had absolutely no idea how you were going to prepare it differently than usual? This was my dilemma until I came across this recipe by Marilyn Moll of Urban Homemaker in a cookbook my friend Shannon kindly printed off for me. Marilyn describes it best: "Vegetables thicken the sauce-like gravy which smothers fork-tender steak." It is important to peel and grate your carrots and finely chop your onion and celery for the gravy to form properly. I also tend to double the amount of flour/mustard mixture that I dredge my round or cube steaks in to be sure that they are well coated. I serve this with cheddar and roasted garlic mashed potatoes."
photo by a user photo by a user
Ready In:
6hrs 20mins




  • Cut round steak or cube steak into 6 or more serving size pieces.
  • Salt and pepper steak pieces.
  • Combine flour and dried mustard; then coat steak pieces with flour mixture.
  • Using a large frying pan, brown the meat in 1 tablespoon of oil and 1 tablespoon of butter.
  • Transfer to a crock pot.
  • Heat remaining oil and butter in the same frying pan.
  • Add onion, carrots, and celery. Saute until vegetables are glazed.
  • Add tomatoes, Worcestershire, and sugar. Heat, scraping up drippings from bottom of pan.
  • Pour vegetable mixture over the meat in the crock pot.
  • Cover and cook on low for 6-8 hours, or until tender.
  • Serve meat with vegetable sauce over top. Sprinkle with chopped parsley as garnish, if desired.
  • Note: I won't claim that this is the most beautiful looking dish in the world but even the kids loved it once they got past their initial wrinkled nose inspections. It sure does smell good while cooking though.

Questions & Replies

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  1. This is definitely not bland. It sure doesn't look that pretty when it comes out of the crock pot but it is delicious. You do have to cut up the veggies finely to help create the sauce which has a nice tangy sweet taste to it. I use cube stead when i make this and you can get away with another 1/2-1 pound more without having to double the sauce. I serve mine with sauteed cabbage and mashed potatoes. Comfort good at its best.
  2. Made and reviewed for the Aus/NZ recipe swap #19 Adopt a Joey August 2008. I didn't really enjoy this, I felt something was missing, and it was kind of bland.


I am originally from the Pacific Northwest but was transplanted to the east coast when my hubby went back to school to get his Ph.D. My husband and I are parents to two boys that we fondly refer to as "Search & Destroy" and our golden retriever, Sydney. I'm a stay-at-home mom and have just started homeschooling our children. I L-O-V-E to cook and bake. Honestly, I think I pretty much always have--it is something I inherited from my mom. :) She is the one who taught me to not be afraid to make a recipe, and when I'm not sure what a term means, to look it up (or ask someone who knows to talk me through it). My friends Lisa, Sharon and Shannon have also taught me a lot too (you'll see a few recipes that I've posted that I have received from these lovely ladies). And, I'd say that my experience as a prep cook for a brew pub in college taught me quite a bit too. :) I also like to make jam, to bake my own fresh loaves of whole wheat bread from flour that I have ground myself, and to preserve fruits and vegetables like my Grams taught me. Gardening is a new-found hobby of mine, and preparing foods with fresh fruits that I have harvested is so rewarding! I love my Oregon Ducks and am a proud alumnae of the University of Oregon. When we have a ladies' event at my church, I'm generally involved in the food aspect, in one way or another. The recipes I'm best-known for are my dessert recipes. <img src="" border="0" alt="Photobucket">
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