Granny's Swiss Steak Recipe -
Granny's Swiss Steak Recipe

Granny's Swiss Steak

Recipe by  

"This is comfort food at its best. My Granny makes it for me frequently when I visit. The sauce is good and thick. Serve with corn muffins."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    1 hr

    1 hr 10 mins


  1. Preheat the oven to 350 degrees F (175 degrees C). Heat oil in a large skillet over medium-high heat. Dredge the cube steaks in a mixture of flour, salt and pepper, and brown them in the hot oil.
  2. Arrange steaks in a 9x13 inch baking dish. Sprinkle the green pepper, onion, celery, mushrooms, oregano, and onion soup mix over the steaks. Stir together the tomato juice and ketchup; pour over everything in the dish.
  3. Bake for about 1 hour in the preheated oven, or until the meat is cooked through, and the sauce is thickened.
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  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Reviews More Reviews

Most Helpful Positive Review
Jan 21, 2004

I loved this recipe! I made some changes, though. I didn't have green peppers, so used crinkle cut sliced carrots, instead. Also, I didn't chop vegetables, but sliced onions into rings. I omitted the ketchup, and used a can of diced tomatoes and tomato sauce, instead, and mixed those with the instant onion soup, before pouring on top of vegetables and meat. Then, I poured about a cup of water over all. I served with mashed potatoes, using the sauce as a gravy. It was absolutely delicious!

Most Helpful Critical Review
Mar 03, 2009

It was okay, however, way too much ketchup, it tasted like meat with ketchup smothered all over it, my kids liked it but the adults were VERY disappointed.

Jan 21, 2004

Very good and very easy to make. After I started, I realized I didn't have any tomato juice, so I used a can of tomato soup and 1/2 soup can of water. I also had some grape tomatoes on hand. I cut them in half and added them with the other vegetables. It was delicious.

Jan 21, 2004

This recipe is excellent. I used the original recipe as a base and cooked it in a large crock pot. Hubby and children loved it. The recipe was doubled. I used 2 - 12 oz cans of V8 veggie juice instead of tomato juice since that is what I had on hand. Cut the ketchup to about 3/4 cup and added 1 can of diced tomato. Sauteed fresh mushrooms in Worchestshire sauce with hunks of celery stalks and garlic powder that I put on the bottom of the crock pot. I did not add additional salt or oregano nor green peppers. There is already enough salt in the juice and diced tomatos. I did use dried basil in place of the oregano and added a couple of bay leaves. With doubling the recipe, I do believe that 1 envelope of beefy onion soup mix is plenty. We served this wonderful dish over homemade mashed potatoes along with a couple of other side items. Just great comfort food.

Jan 21, 2004

If I could give this more than 5 stars I would. My whole family thought this was delicious. I made a double recipe, using 1 can condensed french onion soup, 1/2 can water, and 2 8-oz cans of tomato sauce in place of the ketchup, tomato juice, and onion soup mix. I let it bake for 1-1/2 hours and the meat was very tender with a nice thick sauce. Thanks for sharing Angie.

Dec 08, 2003

What an awesome recipe! I sort of cheated a bit though. I put the green peppers, onions, mushrooms, celery, tomatoe juice, ketchup, dry onion soup mix all in a blender and made a puree out of it. (If the kids would have seen all of those veggies, they would have instantly hated it!) The kids loved it. I even made sure that they really liked it before I told them what was in it. My 7 year old got THIRDS!! And that's very odd for him!! Thank you so much!!~

Jan 21, 2004

Good flavor and super easy to make! I thought the sauce was a bit sweet for my taste so I might cut down the ketchup next time but this is a definate keeper! Also extra mushrooms would be great too the next time! Thanks so much Angie for posting this and THANK YOU Granny for such a great recipe!!!

May 12, 2009

Have made this several times and each time my husband raves about how good it is and how much he enjoys it. I have, however, changed the method ever so slightly, in that I dump all the veggies back in the pan with a tad bit more olive oil and saute till slightly browned. I then dump them all atop the meat and sprinkle with the soup mix and oergano. I then mix the juice and ketchup and pour over all. Cover and bake for 1 hour , checking about 1/2 way through to make sure there is enough liquid. Is wonderful with baked patatoes that were put in the oven at the start.


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  • Calories
  • 413 kcal
  • 21%
  • Carbohydrates
  • 41.8 g
  • 13%
  • Cholesterol
  • 28 mg
  • 9%
  • Fat
  • 20.3 g
  • 31%
  • Fiber
  • 3.6 g
  • 14%
  • Protein
  • 19.2 g
  • 38%
  • Sodium
  • 2188 mg
  • 88%

* Percent Daily Values are based on a 2,000 calorie diet.

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