Swiss Steak


  • 2 garlic cloves, minced
  • 2 onions, sliced
  • 2 green bell peppers, sliced
  • 1 (15 1/2 ounce) can tomatoes
  • 1⁄4 cup flour
  • salt
  • fresh ground pepper
  • 2 lbs beef round tip steaks (3/4-inch thick)
  • 3 tablespoons oil
  • 1 cup beef stock or 1 cup broth


Drain tomatoes, reserving the liquid.
Chop tomatoes.
Combine flour, 1 teaspoon salt and 1/4 teaspoon pepper.
Cut meat into serving pieces.
Coat steaks with the seasoned flour and pound until slightly flattened.
Heat the oil in a large frying pan over medium heat; add steaks and cook until browned on both sides, 10 to 12 minutes in all.
Add the garlic, onions, peppers, tomatoes with their liquid, and the broth.
Bring to a boil.
Cover and reduce heat, simmer until steaks are tender (about 3 1/2 hours).

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