Grandma’s Swiss Steak
- Yield servings
"The following recipe for Swiss steak is a family favorite. Going to Grandma's was always a treat-and we frequently looked forward to her tasty 'Swiss Steak.' Grandma has now passed on-but the familiar aroma and taste of her dish lives on to several generations."
- 4 pounds round steak, well tenderized
- 1/2 cup all-purpose flour
- 1/3 cup vegetable oil
- 6 carrots, peeled and sliced
- 3 celery stalks, chopped
- 1 medium onion, chopped into 1/2-inch pieces
- 1 (12-ounce) can tomato paste
- 2 teaspoons seasoning (Accent or other favorite)
- 1 teaspoon salt
- 1 teaspoon pepper
- Cut the tenderized steak into 2-inch pieces. Dredge in the flour. Heat the oil in a large skillet, and brown the meat, turning once to brown both sides.
- Preheat the oven to 350 degrees. Lightly grease a large casserole dish. Place the meat in the prepared dish. Layer the carrots, celery, and onions evenly over the meat. In a separate bowl, mix the tomato paste with 1 can of water. Add the seasoning, salt, and pepper. Pour the tomato paste mixture over the meat and vegetables. Cover with foil, and bake for 1 hour. If the meat is not tender enough, add another 1/2 cup of water, and continue baking, covered, for 30 minutes.
Tips From Our Test Kitchen: Serve this hearty dish with mashed potatoes. To prepare this dish in a Crock-Pot, cook on the low setting for 6 to 7 hours.
Recipe by Nancy F. Miller, Apex, N.C.