Midwest Swiss Steak Recipe

Name: Midwest Swiss Steak
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 lbs round steaks, thick cut (trimmed and cut to 5-inch squares or triangles); 1 medium onion, cut into rings; 2 fresh garlic cloves, minced; 1/4 cup butter; 1/2 cup canola oil; 1 (10 ounce) can cream of celery soup; 1 (10 ounce) can cream of mushroom soup; 10 ounces water; 1 teaspoon salt; 1 teaspoon pepper

Servings: persons

2 1/2 lbs round steaks, thick cut (trimmed and cut to 5-inch squares or triangles)
1 medium onion, cut into rings
2 fresh garlic cloves, minced
1/4 cup butter
1/2 cup canola oil
1 (10 ounce) can cream of celery soup
1 (10 ounce) can cream of mushroom soup
10 ounces water
1 teaspoon salt
1 teaspoon pepper

1
Rub the salt and pepper on to the cut steaks on one side only. In a large frying pan, pour in all the canola oil and half of the butter. Sear half of the steak meat and half of the raw onion rings over medium heat. When the steak is browned and the onions are tender (you can remove them at separate times as needed), sear the remaining steak and onions, adding the remaining butter.
2
Blend the soups and the water in a mixing bowl.
3
Place the browned steaks in a large oven-proof casserole dish after pouring in some of the soup mix to just cover the bottom. Drain the oil from the onions and spread them over the steak. Pour the remaining soup mix over the top.
4
The casserole should be covered with foil and baked for 2 1/2 hours in a pre-heated, 350-degree F. oven.
5
Serve with Yukon Gold mashed potatoes. The casserole generates adequate gravy.

1228

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 1/2 lbs round steaks, thick cut (trimmed and cut to 5-inch squares or triangles), 1 medium onion, cut into rings, 2 fresh garlic cloves, minced, 1/4 cup butter, and more.

Yes, Midwest Swiss Steak falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Midwest Swiss Steak

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