"This is so easy and all done in one pot! It is delicious and everyone including kids will love it! This recipe is tried and true, impossible to fail! It can also be doubled or tripled without problems, but lower the heat on the second and third batch when browning, as not to burn." — JANNE2
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2 (1/2 pound)
beef sirloin tip steaks
salt and pepper to taste
(1 small) chopped onion
1 (16 ounce) can
sliced fresh mushrooms
chopped green bell pepper
1 1/2 teaspoons
This is so easy. I seasoned and floured and lightly browned the meat first. Since the flour acted as a thickening agent I skipped the cornstarch. Instead of water, I added beef broth and instead of canned tomatoes, I used fresh.
I tried this out today and it was very bland. The steaks had absolutely no flavor and it was just generally bad.
We just finished dinner and this dish is fabulous! It tasted so much like the Swiss Steak my mother used to make. The only thing I did different was - I did not use the mushrooms (mom did not put mushrooms in hers when I had it as a child); I used a mixture of green, red and yellow bell peppers, and fresh oregano from my garden instead of dried. I also sprinkled salt and pepper on the meat before it cooked, and then some on the vegetables before I added them to the pot. I served this with mashed potatoes and I smothered the meat and the potatoes with the gravy (which I did thicken some). Yummy! Thank you so much for sharing this recipe!
This is fabulous! I made a couple of changes.... used beef broth and added it during the cooking time. Also, I added several cloves of garlic with the onions and the canned tomatoes that I used were already seasoned with garlic, basil, and oregano. My husband and I both loved it (AND I DON'T EAT BEEF "OOPS")! Thank you so much for the recipe!
Good base recipe. I floured and seasoned my steaks first and then pounded them down. Then I browned my steaks in half butter/half oil mixture before returning vegtables and added a can of tomato soup. Really tasty, I will keep this recipe and keep trying variations. (Wish I would have made mashed potatoes with this!)
It was great ~ the only thing I did differently was to add beef broth so the meat would have something to simmer in. I let the broth "cook down" ... yummy, yummy recipe.
This recipe is great! I seasoned, floured and browned the meat first. I did not have green pepper or mushrooms but I did have a red pepper. I used diced tomatoes with garlic, basil and oregano (frum Hunts). Came out very tasty, can't wait to try it with the mushrooms - great basic recipe room for personal preferences.
Even my 4 and 8 yr old boys loved it!I did make some changes based on other reviewers though. I coated the round steaks with flour seasoned with garlic and onion powder, salt, pepper and italian seasoning then browned it on both sides and just added 1/8 cup each chopped red, yellow and green pepper, 1 stalk celery chopped, 1/2 onion cut in rings, 1 can stewed tomatoes, 1 can mushrooms drained, and 1 cup beef broth-covered it and let simmer for an hour-then served it over brown rice. It was a little watery, I probably should have only used 1/2 cup broth but the meat was tender and full of flavor.
* Percent Daily Values are based on a 2,000 calorie diet.
My Mom's Swiss Steak
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 307
** Calories from Fat: 158
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