Baked Swiss Steak


  • 1 lb. boneless beef round steak, 3/4" thick and trimmed
  • 1/4 tsp. each salt and black pepper
  • Non-stick cooking spray
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  • 2 tbsp. all-purpose flour
  • 1 can (14-1/2 oz.) tomatoes, undrained and cut up (you can use a can of diced tomatoes)
  • 2 stalks celery, sliced 1/2" thick
  • 1 large yellow onion, cut into wedges
  • 3/4 cup whole kernel corn
  • 1-1/2 tsp. dried oregano leaves


Preheat oven to 350 degrees F. Sprinkle the steak on both sides with the salt and pepper.

Cut the steak into 4 pieces. Pound both sides of the pieces until the pieces are 1/2 inch inch thick.

Coat a 12 inch nonstick skillet with cooking spray. Heat the skillet over moderately high heat.

Add steak and cook for 3 minutes on each side or until browned. Transfer to a 13x9x2 inch baking dish with a lid.

Stir the flour into the drippings in skillet. Add the tomatoes, celery, corn, onions and oregano.


Heat to a boil and cook for 1 minute stirring constantly; pour over the meat.

Cover and bake for 1-1/4 hours or until meat is tender. Serve with mashed potatoes or hot, cooked noodles.

By Darlene in Mississauga


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