Seasoned Swiss Steak




Yield 4 servings

This recipe was originally published as Seasoned Swiss Steak in Taste of Home, the June/July 2000 issue, on page 13. It's one of the very first recipes I ever cooked and I thought I was SO FANCY! (Sad, but true. And mildly funny.)



  1. Combine the flour, mustard, 1/2 teaspoon salt, and 1/8 teaspoon pepper.  Set aside 2 tablespoons for gravy.  Rub remaining flour mixture over steak.  Pound with a meat mallet to tenderize.
  2. In a large skillet, brown steak in oil over medium high heat.  Transfer to a greased 2-1/2 quart baking dish.  Top with carrots, onion, green pepper, brown sugar, and Worcestershire sauce.  Pour tomatoes over all.
  3. Cover and bake at 350* for 1-1/2 to 2 hours or until meat and vegetables are tender.  Transfer meat and vegetables to a serving dish; keep warm.  Strain pan juices into a measuring cup; add water to equal 1 cup.
  4. In a  saucepan, combine reserved flour mixture with 1/4 cup cold water until smooth.  Whisk in pan juices.  bring to a boil; cook and stir for 2 minutes or until thickened.  Add remaining salt and pepper.  Serve sauce over steak.


Nutritional Facts: 4 ounce-weight - 249 calories, 9g fat (2g saturated fat), 64mg cholesterol, 549mg sodium, 14g carbohydrate (7g sugars, 3g fiber), 28g protein

Recipe by Unruly Bliss at