Savory Swiss Steak Recipe

Name: Savory Swiss Steak
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lbs round steaks, approx. 1-inch thick (or cube steak as I use); 2 carrots, peeled and grated; 2 celery ribs, finely chopped; 1 onion, finely chopped; 1/4 cup flour; 2 teaspoons dry mustard; 16 ounces canned diced tomatoes; salt and pepper, to taste; 2 tablespoons Worcestershire sauce; 2 tablespoons butter; 2 tablespoons oil; 2 teaspoons brown sugar (or sucanat)

Servings: persons

1 1/2 lbs round steaks, approx. 1-inch thick (or cube steak as I use)
2 carrots, peeled and grated
2 celery ribs, finely chopped
1 onion, finely chopped
1/4 cup flour
2 teaspoons dry mustard
16 ounces canned diced tomatoes
salt and pepper, to taste
2 tablespoons Worcestershire sauce
2 tablespoons butter
2 tablespoons oil
2 teaspoons brown sugar (or sucanat)

1
Cut round steak or cube steak into 6 or more serving size pieces.
2
Salt and pepper steak pieces.
3
Combine flour and dried mustard; then coat steak pieces with flour mixture.
4
Using a large frying pan, brown the meat in 1 tablespoon of oil and 1 tablespoon of butter.
5
Transfer to a crock pot.
6
Heat remaining oil and butter in the same frying pan.
7
Add onion, carrots, and celery. Saute until vegetables are glazed.
8
Add tomatoes, Worcestershire, and sugar. Heat, scraping up drippings from bottom of pan.
9
Pour vegetable mixture over the meat in the crock pot.
10
Cover and cook on low for 6-8 hours, or until tender.
11
Serve meat with vegetable sauce over top. Sprinkle with chopped parsley as garnish, if desired.
12
Note: I won't claim that this is the most beautiful looking dish in the world but even the kids loved it once they got past their initial wrinkled nose inspections. It sure does smell good while cooking though.

681

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1 1/2 lbs round steaks, approx. 1-inch thick (or cube steak as I use), 2 carrots, peeled and grated, 2 celery ribs, finely chopped, 1 onion, finely chopped, and more.

Yes, Savory Swiss Steak falls under the Meat & Poultry 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.

That's it — enjoy your meal!

Savory Swiss Steak

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions