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Swiss Steak Recipe

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This recipe for Swiss Steak, by , is from Cooking With Daniel, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Tanya Lueke


2 to 3 lbs boneless chuck steak (lean or bottom round)
1 tsp salt
tsp freshly ground black pepper
to 1 Cup all purpose flour
3 to 4 TBSP vegetable oil
2 medium onions; quartered and sliced
1 lrg (28 oz) can of tomatoes; untrained and chopped

OPTIONAL: 1 TBSP all purpose flour mixed with 1 TBSP water

Heat oven to 325 F
Trim fat from steak and cut into six pieces
Season steaks with salt and pepper and place on well floured cutting board. Sprinkle more flour over the steaks and pound to tenderize. Continue to turn, flour and pound until mostly the flour is used.
Heat a large cast iron frying pan over medium heat. Add 3 TBSP vegetable oil.
When oil is hot but not smoking, add the sliced onion. Cook until onion is translucent and lightly browned. Using a slotted spoon, remove onion from the pan and set aside.
Add another TBSP of oil to the pan if needed to cover the bottom of the pan.
Place the steaks in the oil, to brown, heating in batches if necessary.
Add pan drippings (if any) to small roaster.
Add steak to roaster and cover with onions. Add the tomatoes, cover, and bake for 1 to 2 hours or until steak is tender.
Remove, steak, tomato and onions and place on serving platter.
If sauce in roaster is too thin, place over medium heat and add the mixture of 1 TBSP flour and 1 TBSP water and cook, stirring continuously, until thickened.
Pour over steak, tomatoes and onions on platter.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
10 minutes prep; 90 minutes cooking time




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