Fancy Swiss Steak Recipe

by Mary A. Mitchell

If you are looking for a dinner to prepare for company, you can never go wrong with meat and potatoes. But after a while, plain old steak and baked potatoes become boring.
Try using round steak, dressing it up with seasoning and vegetables, and you will have satisfied diners. It takes longer to prepare and cook, but the result is worth the wait. Serve with boiled new potatoes or rice.



Ingredients
2 pounds of round steak (tenderized)
1/4 cup of vegetable oil
Clove of garlic, peeled and cut
Salt and pepper to taste
1/2 teaspoon garlic salt
Flour as needed
1/2 cup onion, minced
One-pound can diced tomatoes
1 cup of beef broth
1 1/4 cup chopped vegetables (celery, carrots, and green peppers)
1/2 cup chopped fresh mushrooms
Instructions
Cut steak into several pieces. Rub with clove of garlic, sprinkle with salt and pepper, and pound flour into it. Heat oil in a heavy chicken fryer or Dutch oven and cook pieces of steak until browned. Drain on a paper towel.

Boil chopped vegetables and onion in broth. Place steak in a casserole dish. Pour vegetable mixture over it, and add tomatoes, including juice, and mushrooms. Cover and place in an oven heated to 350 degrees. Cook two hours or until tender.

Upload Your Recipe

share icon
Every week, American Profile magazine brings you great recipes to try in your kitchen. Now we've opened up our recipe database to allow our readers to share their favorites recipes.

share your story Upload Your Recipe Now!

Hometown Get-Togethers Cookbooks

American Profile Cookbooks
Featuring more than 150 recipes (each complemented by the reason that it is special for the contributing cook) and two 16 page color inserts. This cookbook features recipes that reflect everyday American life—from church suppers and family reunions to tailgating and picnics.
Buy your American Profile cookbooks today

Other Recipe Suggestions

If you liked this Fancy Swiss Steak recipe, then you might also like these other tasty recipes.

Discuss this Recipe

There are no current discussions for this recipe. Why not be the first?

discuss this recipe Post your comments on this recipe

Newsletter Sign Up
Three Rivers
share ad