Recipe by nixxie
"My mother's recipe. Serve with potatoes, rice, or noodles."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
ground black pepper
beef round steak, cut 1-inch thick
water, or as needed
1 (14.5 ounce) can
minced green bell pepper
ground black pepper
This recipe was delicious. I found that the first time i made it, there was not enough sauce for the noodles. So, the second time i doubled up on the tomatoes and spices - perfect!!
Very tasty and tender. Family loved it!
This was great and very much like my Mothers delicious creation, but I dont think she used a recipe. She had to feed 10 of us so she was fairly creative with amounts and they varied.
I served it with mashed potatoes and it too was delicious. A definite fave for a traditional fall dinner.
I'm giving this recipe five stars because it taught me how to make delicious Swiss Steak, and the recipe is so easy to follow. I have NEVER had round steak that was so tender. Usually it's very tough. This was so tender that I honestly cut the meat with my fork. Unbelievable. Thank you for adding steps on how to use the mallet. I've used a mallet before, but didn't know how to use it properly. I tweaked the recipe just a little bit. I halved the recipe because only two were eating. I used a can of stewed tomatoes in place of regular tomatoes just because I think I had it that way before and I liked it. It was great! I also cut up a medium to small onion into bite size pieces (not chopped), and for good measure I tossed a little onion powder in as well. I also cut the pepper in bite size pieces (and used just a tiny bit more than the recipe called for). Like another reviewer wrote, I will double the sauce next time. My gosh this was good! I don't remember when I cooked a better meal. Seriously. I served it with mashed potatoes. SO, SO GOOD!! It will surely be a regular at our house. Try it - you'll like it. Thank you so much for sharing.
Instead of simmering the meat with water, I added the can of tomatoes and its juice (the recipe doesn’t say whether or not to drain the tomatoes) to infuse the tomato flavor into the steak. I can’t imagine swiss steak without onions, so I eliminated the onion powder and added freshly-sliced onion as well as a few green peas to give it some color. Served with mashed potatoes and green beans with mustard cream sauce and toasted almonds (recipe from this site).
Best recipe. I coated the meat with flour as Barb did. Added spices and added fresh tomatoes instead of canned. Again same as Barb. I used 3 medium tomatoes for two steaks. I added water. I used wild meat which did not get soft but it tasted great. I didn't have any mushrooms or celery so I added what spices I could to bring in the flavour. It was very good anyways.
* Percent Daily Values are based on a 2,000 calorie diet.
My Mother's Swiss Steak
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 110
Rhubarb adds its tangy flavor to everything from salsa to lemonade. Don't forget the pie.
Warm weather calls for a cold, fruity smoothie. Choose from over 400 refreshing recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make super-simple, totally tender cube steaks.
See how to make quick and easy Salisbury steak with a rich brown gravy.
Watch Chef John butterfly, stuff, roll, and braise delicious flank steak.