Of course the slow cooking makes an inexpensive cut of meat nice and tender. You can cook the meat in one piece, but I like to cut it into serving size portions before cooking. The sauce makes a nice tasty gravy, this is great served with mashed potatoes.

Swiss Steak 2

Joan Donogh
Steak slow simmered with onions and celery
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Course Main
Cuisine American
Servings 4


  • 1 1/2 pounds round steak 3/4 inch thick
  • 3 tablespoons flour
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons oil
  • 1/2 bay leaf
  • 1/2 teaspoon Worchestershire sauce
  • 2 cups hot water
  • 1 cup chopped onion
  • 1/2 cup chopped celery


  • With a meat pounder or edge of a saucer, pound flour, salt and pepper into both sides of steak.
  • In a large skillet heat oil and brown the steak on both sides.
  • Add bay leaf, Worchestershire sauce, and water. Cover and simmer for 3 hours, turning occasionally. Add onion and celery for the last 1/2 hour. Remove bay leaf and serve. Makes 4 servings.



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