Swiss Steak 2

Of course the slow cooking makes an inexpensive cut of meat nice and tender. You can cook the meat in one piece, but I like to cut it into serving size portions before cooking. The sauce makes a nice tasty gravy, this is great served with mashed potatoes.

Swiss Steak 2
Prep time
Cook time
Total time
Steak slow simmered with onions and celery
Recipe type: Main
Cuisine: American
Serves: 4
  • 1½ pounds round steak, ¾ inch thick
  • 3 tablespoons flour
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 2 tablespoons oil
  • ½ bay leaf
  • ½ teaspoon Worchestershire sauce
  • 2 cups hot water
  • 1 cup chopped onion
  • ½ cup chopped celery
  1. With a meat pounder or edge of a saucer, pound flour, salt and pepper into both sides of steak.
  2. In a large skillet heat oil and brown the steak on both sides.
  3. Add bay leaf, Worchestershire sauce, and water. Cover and simmer for 3 hours, turning occasionally. Add onion and celery for the last ½ hour. Remove bay leaf and serve. Makes 4 servings.


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