Swiss Steak is Scrumptious and Fork-Tender

Scrumptious Swiss Steak is fork-tender and a mouthful of flavor. Serve it with a couple of good vegetables on the side and some fresh hot yeast rolls. Oh, man…


  • 2 lbs. of round or cubed steak, cut into pieces roughly 3 or 4 inches square
  • 1 cup flour
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup vegetable oil
  • 1 cup celery, diced small
  • 1 cup dried onion flakes
  • 1 large can of tomatoes (2 to 3 cups)
  • 2 to 3 cups of tomato juice
  • 1/2 cup diced green pepper
  • 2 tablespoons of corn starch
  • 1/2 teaspoon of salt


  1. Mix flour, salt, and pepper in a bowl. Dredge the meat pieces in flour mixture until well coated. (you may certainly “pound” the round steak before dredging for added tenderness, just don’t overdo it. It will tenderize during the baking).
  2. Put the vegetable oil in a heavy skillet (cast iron works best) and heat until smoking slightly. Cook the pieces of flour-coated meat quickly, just until brown on each side. (You are browning, not cooking completely. Meat will not be cooked through).
  3. Place meat in a casserole dish. You will cover it with the sauce.


  1. Cook the celery, onion flakes, tomatoes, tomato juice, and green pepper until the vegetables are tender. Dissolve corn starch in 1/4 cup of cold water and pour into the sauce. It will thicken as you stir it, and when it does remove from heat and pour over the steak in the casserole dish.
  2. Put casserole dish in a 350° F. oven for approximately one hour, or until meat is tender. (And trust me, it will be very tender–practically falling apart).

Serve warm.

© Wade Kingston

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