Classic Swiss Steak

Chef: Cranky Cook

Description: A braised dish consisting of round steak, which is usually tenderized and browned on all sides and then placed in a pot with chopped tomatoes, onions, celery, seasonings, and broth. The pot is covered and the meat is allowed to simmer until it is fork tender. A delicious classic.

Skill Level: Easy

Prep Time
25 minutes
Total Time
120 minutes
6 to 8

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  • 2.0 cup Sliced Mushrooms (optional)
  • 1.0 cup V-8
  • 1.0 each Bayleaf
  • 3.0 cup Roma tomatoes
  • 1.0 tbsp Minced garlic
  • 1.0 cup Celery
  • 2.0 cup Bell pepper
  • 1.0 cup Onion
  • 0.0 to taste ***** FINISH
  • 1.0 tbsp Oregano
  • 2.0 tbsp Parsley
  • 1.0 tsp white pepper
  • 2.0 tsp Creole Seasoning
  • 1.0 tbsp Garlic powder
  • 4.0 tbsp Flour
  • 0.0 to taste **DREDGE
  • 3.0 tbsp Butter
  • 2.0 lb Round steak


  1. Slice meat into large pieces ( 1 1/2 - 2 in) Slice onion and bell pepper, dice celery and mushroom if using.

  2. Mix together all dredge ingredients in a container.

  3. Dredge meat in flour. In a large Dutch oven over medium-high heat, melt butter; add meat, cooking until browned on both sides, about 5 minutes. Remove meat to a platter.

  4. Add onion, green pepper, celery and garlic to the Dutch oven and cook over medium-high heat 10 minutes, stirring frequently, until tender and light brown. Add tomatoes, V8 and the bay leaf and bring to a boil.

  5. Return meat to Dutch oven and reduce heat to low. Simmer, covered, for 1 1/2 to 2 hrs, until meat is fork-tender, turning the steak over after 1 hr. Remove meat to a platter and keep warm. Over medium-low heat bring sauce to a simmer and simmer, uncovered, about 10 minutes, stirring occasionally, until it thickens slightly

  6. Discard bay leaf. Best served on rice or mashed potatoes. Garnish with parsley

Recipe by Cranky Cook, Cranky Cook