Stovetop Swiss Steak

I’ve been making this stove top Swiss Steak recipe, for as long as we’ve been married! I found the original version in a small cookbook published by the Ontario Department of Agriculture & Food, probably in the early 70s.

Those government cookbooks were filled with practical, basic recipes. They were a great help to a beginning cook like I was, back then! And the cookbooks were handed out freely, so the price certainly fit our tight budget.

Back then, we looked for the “cheaper” cuts of beef, to make this recipe. It cooks low and slow, so almost any cut of beef is tender after that treatment!

These days, there aren’t many “cheap” cuts of beef in our grocery store, so we buy something that’s mid-priced. I look for a bit of marbling, and little to no gristly bits.

Swiss Steak

Serves 4

Ingredients

• 1.5 lb round or chuck steak, about 1″ thick
• ¼ c flour
• 1 tsp salt
• 1/8 tsp pepper
• 2 tbsp cooking oil
• 1/2 small onion, sliced or diced
• 1 c. canned tomatoes

Directions

1. Dredge the meat well with combined flour, salt and pepper
2. Cut the steak into serving pieces (optional).
3. In a heavy frying pan, over medium-high heat, brown the meat on all sides, in 1 tbsp cooking oil
4. Add a bit more oil, if needed
5. Add the onion,  and cook for 2 minutes, stirring frequently
6. Add the canned tomatoes, and mix gently, with the onions
7. Cover tightly, and bring to a boil
8. Turn the heat down to medium low, and simmer gently for 1½ to 2 hours, or until the meat is tender.

Recipe Notes

• Usually we’re cooking for just the two of us, so this recipe makes enough for leftovers the next day
• Use almost any type of “chewy” beef steak for this recipe. It should become tender over the low, slow cooking time.
• I sometimes add garlic, along with the onion, for a bit of extra flavour.