Swiss Steak

This is an oldie, but goodie that I remember my mom making as a child.  Swiss steak is just round steak, (which is an inexpensive, but tough cut of meat), that is breaded, browned on the stove, and baked in the oven with a delicious mixture of tomatoes, onions, and peppers.  After slow cooking in the oven, you have a tender, fall apart beef entree that has fabulous flavor and goes great with my family’s favorite mashed potatoes.

There are a couple of things that I have done to vary and speed up this classic dish from the original recipe (which I have given).  After browning the meat, you can put it in the crockpot to slow cook.  To make it even simpler, I have often poured some mild salsa over the top, rather than cutting up the vegetables.

Whichever way you make this, you’ll end up with a total comfort food!


  • 2 pounds beef round steak
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 3/4 cup all-purpose flour
  • 2 tablespoons oil
  • 2 tablespoons butter
  • 1 medium onion, chopped
  • 1/2 green pepper, chopped
  • 1 can (14.5 ounces) diced tomatoes
  • 1/2 cup water



Preheat the oven to 325°F.
Cut the meat into serving size pieces.
Combine salt, pepper, and flour in a pie dish.
Dredge the pieces of meat on both sides in the flour mixture.
Add the butter and oil into a 4 to 5-quart Dutch oven set over medium-high heat.
Once the oil begins to shimmer, add the steaks to the pan, being careful not to overcrowd.  Do in batches if necessary.
Cook until meat begins to develop a brown crust.  It will not be cooked through.
Add the water, tomatoes, green pepper, and onion to the meat, gently stirring to combine.
Cover the pot with a tight lid and place it in the oven.
Cook for approximately 2 hours or until the meat is tender and falling apart.