Swiss Steak

Preparation info

  • Difficulty


  • Makes



Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Spicy chili sauce substitutes for tomatoes ordinarily used


  • 6 tblsp. flour
  • 2 tsp. salt
  • ¼ tsp. pepper
  • 2 lbs. round steak, cut 1″ thick
  • 4 medium onions
  • 6 tblsp. shortening
  • ½ c. chopped celery
  • 1 clove garlic, minced
  • ¾ c. chili sauce
  • ¾ c. water
  • 1 green pepper (optional)


  • Combine flour, salt and pepper; rub into both sides of steak, or pound in with meat mallet or edge of heavy plate. Cut into 6 portions.
  • Peel and slice onions. Preheat skillet; add half of shortening, then onions; brown lightly. Remove from skillet
  • Add remaining shortening. Brown steak on both sides. Reduce heat.
  • Add celery, garlic, chili sauce and water. Cover; simmer 1 hour.
  • Cut green pepper into slices. Add pepper and onions to meat. Continue cooking 30 minutes or until meat is tender.