Karen’s Swiss Steak (Stove Top, Crock Pot or Oven)

Karen’s Swiss Steak (Stove Top, Crock Pot or Oven)

  • Prep Time: 30 mins
  • Total Time: 1 hrs 45 mins
  • Servings: 6
  • About This Recipe

    “This recipe can be prepared on the stove top, or in the oven or crock pot. I decided to post it since it is a bit different than the swiss steak recipes I have seen on here.Just wait until you smell this stuff cooking!”

    Ingredients

  • 1 1/2 lbsbeef round steak, cut 3/4 inch thick
  • 3tablespoonsflour
  • 1teaspoonsalt
  • 1teaspoondry mustard
  • 1/4 teaspoonpepper
  • 3teaspoonsgarlic powder
  • 2teaspoonsshortening
  • 1 (16ounce) cans tomatoes
  • 1smallonion, sliced
  • 1stalkcelery, sliced
  • 2mediumcarrots, sliced
  • 1tablespoonWorcestershire sauce
  • 1/4 cupred wine
  • 1/4 cupwater
  • hot cooked noodles
  • mashed potatoes orhot cooked rice
  • Directions

  • Cut meat into 6 serving pieces.
  • Combine flour, salt, mustard, pepper, and garlic powder.
  • Pound 2 T. of the flour mixture into the meat.
  • Brown the meat in the shortening on both sides.
  • Drain off excess fat.
  • Add undrained tomatoes, onion, celery, carrots, Worcestershire sauce and cooking wine.
  • Cover and simmer for 1 1/4 hours or until meat is tender.
  • Remove meat to a serving platter and keep warm.
  • Combine 1/4 water and the remaining flour mixture.
  • Stir into tomato mixture until thick and bubbly.
  • Pass with meat.
  • Serve meat and sauce with hot cooked noodles or rice.
  • Crock pot directions:.
  • Prepare swiss steak as above except cut meat to fit your crock pot.
  • After browning meat, transfer to crock pot.
  • Stir remaining flour into pan drippings in the skillet.
  • Stir in the remaining ingredients and cook until thick and bubbly.
  • Pour over meat in the crock pot.
  • Cook on low for 8 to 10 hours.
  • Serve with hot cooked noodles or rice.
  • Oven directions:.
  • Place meat in a baking dish.
  • Cover with thickened drippings and veggies as above.
  • Bake, uncovered, in a 350 degree oven for 1 hour and 20 minutes.
  • Serve with hot noodles or rice.
  • Reviews

  • “Two thumbs up! Did this tonight for dinner, using the stovetop directions, and it was wonderful. I wasn’t sure on the amount of flour to use, as the 3 tsp didn’t seem like enough — so I used more. I also added a minced clove of fresh garlic, more wine than just a tsp 🙂 and my tin of tomatoes was 28 oz (which worked fine). This smelled heavenly as it bubbled away, and the meat was very tender. No leftovers! I served it with rice and, while that was good, I think mashed potatoes would have been best. Thanks, Karen, for the recipe — it’s a real keeper!”

  • “My daughter wants to know why there aren’t 6 stars for this one!Great recipe.I added green peppers and didn’t have the dry mustard..was still awesome..a keeper!”

  • “Very versatile recipe.Omit the carrots and celery add a couple tablespoons of soy sauce and bell peppers and you have peppersteak.Very good either way.”

  • “We had this last night for dinner.We cooked it in the crockpot and the smell that filled the house was just wonderful.The only changes I made were to substitute salt with extra fresh garlic and onion.I threw in some fresh chopped Italian parsley 30 minutes before serving.I served it on a bed of mashed potatoes, brussell sprouts and parsnips.It was a delicious dish.I certainly will be cooking this again.If I would change anything in this recipe it would be to add about ½ cup of wine or more.”

  • “Karen, YUMMMMM this was GREAT!! We really enjoyed this.I followed Lennie and used fresh garlic too, I did this in my crockpot and served it with mashed potatoes.DH is still smiling, he loves meat and potatoes.I will try this the other two ways too.THANKS Karen.”

  • “this was so delicious the kids loved it matter of fact as iam typing this and they are saying yeah mom you ate what was left over and didnt leave us any…oh well shows you how much we liked it…thanks”

  • “I made this friday night and it was so good. The steak was very tender, I had noodles with it but I think I will try it with rice next time.”

  • “I thought I made this exactly as posted but after rereading the other comments I realized I made some changes. Following other’s advice, I used 1/4 C red wine ($7 bottle of merlot) and 3/4 tsp pepper. Next time I’ll add 1/2 C merlot, garlic and green pepper. I can’t say enough about how good this was.”

  • “So good,Karen! Sort of the ultimate comfort food.The meat was tender and really tasty and the gravy was heavenly. Probably the best swiss steak ever.I followed this recipe exactly. It is flavorful, but subtle – not too anything. Serve with mashed potatoes for a hearty filling meal all family members will enjoy.”

  • “Very Good, though next I will use less pepper just a little to hot. I did use a couple of cloves of Garlic & 1/4 cup of red wine. my Husband loved it except for to much pepper, Will definitly be making this again.”

  • “I made this by the crockpot instructions, and my oh my was it ever delicious!I added half of a sliced bell pepper and a little extra wine, and served it with mashed potatoes.I messed up and missed the simmer with flour and pan scrapings part, so I mixed 2 tablespoons of flour with 1/2 cup water, and poured it in about 2 hours before it was done.The gravy was still excellent!Thanks for a recipe that I will make for years to come!”

  • “Karen, this was very good! I cooked this on the stove top, added some green pepper and served over wide noodles. My husband said this is a keeper.Thanks! “

  • “I made this in the crockpot, turned out very yummy! I used mushrooms instead of carrots and celery. Served with mashed potatoes, corn, and garlic bread. Thanks for the great recipe!”

  • “Great recipe karen. I did make a few changes. I had on hand a chuck roast that I needed to get rid of, and wanted to try your recipe, so I threw it in instead of a steak. It turned out great and fell apart. Kind of like a beef stew. I also didn’t have any celery, but I did have a can of cream of celery soup. And since I do like my tomato sauces a little more creamy and a little less red, I threw it in too. It turned out great, just how I like it. I served it over mashed potatoes, soooo good!”

  • “Yummy! I made this following the Crock Pot directions and it turned out fabulously! As suggested by other reviewers however, I doubled the wine, ommited the water, and also doubled the flour and all of the seasonings. In place of Garlic powder, I used fresh. Also, I used one 14oz can of Basil & Herb Diced Tomatoes, and one 14oz can of Fire Roasted Tomatoes as opposed to regular. I served this with Mashed Potato tonight and it was simply fantastic! I’m definitely making this again!”

  • “I have to agreed, this is the best recipe I’ve ever tried for round steak. I have to admit, I used a wee bit more red wine than it called for, but we’ll continue to use it time and time again.Thanks for sharing!”

  • “I followed the crock pot method.The sauce was a brownish/red watery mess.I added additional tomato paste and cornstarch to it and it colored and thickened up nicely.However, the meat was dry and flavorless and the sauce was bland even with adding the tomato paste.I added a Tbsp of sugar to give it some flavor.My family ate it but didn’t like it.”

  • “Absolutely delicious.Thank you for giving me cubed steak again!”

  • “This was heavenly! The meat was so tender and the sauce was very flavorful. I did use a bit more of the flour/seasoning to coat the steaks. And upped the wine to 1/2 cup and the water to about 1/2 cup since I cooked it all day in the crock pot and didn’t want it to dry out while I was at work. Perfect over egg noodles. Thank you for posting, Karen!”

  • “This recipe was delish.I made it in the crockpot, on a day when I was to have company.I prepared as directed, except I did add a total of ½ c wine and skipped the water.It simmered away in the crock pot, and man, did my house smell good!I served the dish over homemade mashed potatoes, and got rave reviews from my guests.Thanks for a simple and yummy Swiss steak recipe!”

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