Savory Swiss Steak

Chef Richard 4 Servings 30 minutes

A quick and easy spin on a classic recipe!


  • ½ cup all-purpose flour
  • 1 tablespoon dry mustard
  • 1½ pound round steak
  • 2 tablespoons vegetable oil or bacon drippings
  • ½ can beef broth (14½ ounce), add more if necessary
  • 1 can stewed tomatoes (14½ ounce)
  • 1 cup onions, sliced
  • 2 tablespoons Worcestershire sauce
  • Salt and pepper to taste


  • Mix flour with mustard. Sprinkle flour mixture over steak and pound it in with a meat mallet. Cut pounded steak into serving-size pieces.
  • Heat oil in a wide, heavy frying pan or Dutch oven over medium-high heat. Add meat and cook, turning once, until browned on both sides.
  • Add tomatoes and their liquid, beef broth, onions, Worcestershire to meat. Season to taste with salt and pepper.
  • Cover and bake in a 350°f oven (or bring to a boil, then reduce heat, cover and simmer) until meat is tender about 1½ hours.