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Swiss Steak

Randy Mayor
Yield 4 servings (serving size: 1 steak and about 1/2 cup onions)
This classic Swiss steak recipe is the perfect comfort food dinner.  Simply coat flattened chuck steaks with seasoned flour, brown in a cast-iron skillet, and simmer with onions in water over low heat until tender.  Serve with glazed carrots and mashed potatoes.


  • 4 (4-ounce) boned chuck steaks
  • 2 garlic cloves, chopped
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon vegetable oil
  • 5 cups sliced onion
  • 1 1/4 cups water

Nutrition Information

  • calories 267
  • caloriesfromfat 32 %
  • fat 9.4 g
  • satfat 2.8 g
  • monofat 3.3 g
  • polyfat 2.1 g
  • protein 26.6 g
  • carbohydrate 18.6 g
  • fiber 2.9 g
  • cholesterol 68 mg
  • iron 3.6 mg
  • sodium 374 mg
  • calcium 41 mg

How to Make It

  1. Trim fat from steaks. Place each steak between 2 sheets of heavy-duty plastic wrap; flatten each piece to 1/4-inch thickness using a meat mallet or rolling pin. Rub steaks with garlic. Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour, salt, and pepper. Sprinkle the steaks with the flour mixture.

  2. Heat oil in a large cast-iron skillet over medium-high heat. Add steaks, and cook for 4 minutes or until brown. Turn steaks over. Add onion, and cook 4 minutes. Add water. Cover, reduce heat, and simmer for 1 1/2 hours or until meat is tender.