Swiss Steak

My mom made this no-nonsense dish a lot when we were growing up. It was always a favorite. The ingredients list is simple and the flavor of the gravy with the potatoes and meat is an unbeatable combination.



4-6 tenderized top round steaks (usually marked “Swiss” on pkg.)
Salt and pepper to taste
Garlic powder or granules to taste
4 tbs. butter for browning the steak
1 10.75 oz. can tomato soup (save the can to measure the water)
1 can hot water
1 green bell pepper, sliced
1 sliced onion
2 ribs celery, cut on bias with greens
1 tbs. Worchestershire sauce



Preheat your oven to 350 degrees F.  Add the flour, salt, pepper and garlic powder or granules to a gallon-sized food storage bag. Mix well.  Coat the steaks evenly in the shaker bag and brown in a large cast-iron skillet with 4 tbs. butter, working in batches, two at a time.

Transfer to a covered 5-quart cast-iron dutch oven or Corel® dish. Mix remaining sauce and vegetable ingredients well. Cover steaks with the sauce and vegetables and a dash of salt and pepper to taste.

Cover and bake 1 hour at 350 degrees. Serve over boiled or mashed potatoes.

Serves 4-6.


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