Press "Enter" to skip to content

Swiss Steak

My Dad loved these. I don’t know why I ever stopped making them. This one is for you Dad


  • 1-1/2 pounds beef top round steak
  • 1/2 teaspoon seasoned salt
  • 1/4 teaspoon coarsely ground pepper
  • 1 tablespoon canola oil
  • 3 medium potatoes
  • 1-1/2 cups fresh baby carrots
  • 1 medium onion, sliced
  • 1 can (14-1/2 ounces) Italian diced tomatoes
  • 1 jar (12 ounces) home-style beef gravy
  • 1 tablespoon minced fresh parsley


  1. Cut steak into six serving-size pieces; flatten to 1/4-in. thickness. Rub with seasoned salt and pepper. In a large skillet, brown beef in oil on both sides; drain.
  2. Cut each potato into eight wedges. In a 5-qt. slow cooker, layer the potatoes, carrots, beef and onion. Combine tomatoes and gravy; pour over the top.
  3. Cook, covered, on low 5-6 hours or until meat and vegetables are tender. Sprinkle with parsley.

Tip: If you have a meat tenderizer use it. It will make the steak even more tender. Always use a very sharp knife cutting the steak and put it in the freezer for about 30 minutes or just long enough to make firm, it will make it easier to cut.

Be First to Comment

Leave a Reply

Your email address will not be published. Required fields are marked *