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Swiss Steak

Updated: Oct 17, 2022


• 1 ½ pounds top round

• 2 teaspoon kosher salt

• 1 teaspoon black pepper

• 1 cup AP flour

• ¼ cup vegetable oil

• 1 large onion

• 2 cloves garlic

• 2 ribs of celery

• 1 Tablespoon tomato paste

• 1 can diced tomatoes

• 1 teaspoon paprika

• 1 teaspoon dried oregano

• 1 Tablespoon Worcestershire sauce

• 1 ½ cup beef broth


1. Slice or dice the onion and celery and place in a bowl

2. Cut the top round into 4- or 5-ounce filets, and pound them with a meat tenderizer-set aside

3. Season the flour with salt and pepper and dredge the filets in the flour and place on a separate plate

4. Place the oil in a cast iron skillet or frying pan and heat on medium high heat

5. When the oil is hot, set the dredged filets into the hot oil and brown on each side for about 5 minutes, adjusting the heat as necessary

6. After the filets have been browned, remove from pan and put the celery and onion into the pan and sauté for about 5 minutes

7. Add the tomato paste to the vegetables and stir well. Add the diced tomatoes, paprika, oregano, and Worcestershire sauce Stir well

8. Add the filets back into the pan, add the beef broth and bring to a simmer.

9. Cover and place in the oven for 1 ½ hours on 350 degrees.

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