2438 Ratings

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Nutritional Information
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Swiss Steak
Recipe Courtesy of Reasor's
  • 1 1/2 pounds Round or Rump Steak, 1 1/2 inches thick
  • 2 tablespoons Flour
  • 1 teaspoon Salt
  • 1/8 teaspoon Pepper
  • 2 tablespoons Salad Oil
  • 1 1/2 cups Canned Tomatoes
  • 3 Large Onions, thinly sliced
  • 1 Celery Stalk, diced
  • 1 Clove Garlic, minced
  • 1 tablespoon Bottled Thick Meat Sauce
  • 1/4 cup Light or Dark Raisins (optional)

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  1. Trim excess fat from meat. Combine flour, salt, pepper. Lay meat on board; sprinkle with half of flour mixture; with rim of saucer, pound in mixture. Turn meat; repeat until all flour is used.
  2. In hot oil in heavy skillet or Dutch oven over medium heat, brown meat well on both sides - about 15 to 20 minutes.
  3. Add rest of ingredients. Stir well. Simmer, covered, about 2 to 2 1/2 hours or until meat is fork-tender. Skim off fat if necessary.
Servings: 4
Notes: Serve on heated platter, with sauce over and around meat. Nice with mashed potatoes, boiled noodles, or hot fluffy rice.