Swiss Steak

“This recipe has been passed down through the generations as long as we can remember. I had to start leaving out the tomatoes when I became allergic, but it is excellent even without them.” – Calla Ferre

“One of my favorite beef recipes. Use the drippings to create a nice gravy. I like to serve mine with jasmine rice.” – April Ferre

Swiss Steak

Course: Main Courses – Beef


  • Beef Round Steak
  • 3 to 4 Onions Sliced
  • 1 14-Ounce Can Italian Style Diced Tomatoes
  • Salt & Pepper To Taste
  • Flour


  • If you are unable to get Round Steak, London Broil can also be used. Tenderize meat.
  • Sprinkle with flour, salt and pepper; rub in. Brown meat in small amount of oil in fry pan. Place browned meat in 9×13-inch baking pan.
  • Top with sliced onions and pour over stewed tomatoes. Discard excess oil in pan.
  • Add water to loosen brownings; pour over meat. Add water almost cover or to cover meat. Cover dish with foil and bake at 375 degrees for 1 to 1 1/2 hours until tender.

Recipe – Jean Hansen

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