Swiss Steak

"I got this recipe from my Godfathers wife Pat Dyer. I have been making this for years."
photo by Outta Here photo by Outta Here
photo by Outta Here
photo by Chef PotPie photo by Chef PotPie
photo by JackieOhNo! photo by JackieOhNo!
photo by PalatablePastime photo by PalatablePastime
Ready In:


  • 1 (15 ounce) can stewed tomatoes
  • 1 (10 ounce) can cream of mushroom soup
  • 1 cup water
  • 14 cup onion, chopped
  • 3 (7 ounce) cans mushrooms, drained
  • 1 large round steak, cut in 3-inchx3-inch pcs
  • 1 teaspoon garlic salt
  • 12 cup flour
  • 2 tablespoons oil
  • salt & pepper, to taste


  • Flour and brown meat in oil in frypan.
  • Mix other ingredients together in 6 qt pan.
  • As meat browns add to other ingredients.
  • Bake at 375 degrees F for 1-1/2 hours.

Questions & Replies

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  1. DailyInspiration
    Such simple ingredients, but great results for a wonderful meal. The only change I made was to use sirloin steak as round steak is so hard to find and I sautéed fresh mushrooms and then added them to the sauce. Served this steak over rice along with a broccoli casserole.
  2. NorthwestGal
    This was very good, we all enjoyed it. The beef was so tender and flavorful. Thanks for sharing your recipe, Lavender Lynn. Made for the "Best of 2011" tag game.
  3. Outta Here
    Please thank you godfather's wife for me! This is pure comfort food. I love Swiss Steak, but hate the time it usually takes to make it. I used a round steak that had been put through the tenderizing machine at the butcher shop. I am embarrassed to admit I forgot to add the mushrooms, but it was still great. The sauce is very rich. Made for ZWT 7.
  4. Chef PotPie
    This was comfort food at it's best! I followed the recipe ingredients exactly, then I threw it in the crock pot for about 4 hours. The meat was very tender and the gravy so flavorful! This recipe is a keeper. Thanks Lynn! ZWT7 - Shady Ladies
  5. CJAY8248
    This was soooo good! I used fresh mushrooms instead of canned but otherwise followed the recipe. I served it with boiled new potatoes and peas. I loved the gravy part of this and the meat was super tender. Thanks for sharing. Made for ZWT7-Switzerland.



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