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Dump-And-Bake Swiss Steak

Published: Friday, January 27, 2023

2 Tbsp. flour

1 to 1 ½ lb. beef round steak

14.5 oz. can petite diced tomatoes—do not drain

1 large sweet onion, sliced

2 stalks celery, diced

2 medium carrots, peeled and thinly sliced

8 oz. sliced mushrooms

1 sprig fresh rosemary

2 sprigs fresh thyme

1 Tbsp. Worcestershire sauce

½ c. beef stock or beef broth

1 tsp. salt

¼ tsp. pepper

1 tsp. garlic powder

2 tsp. cornstarch, plus 2 tsp. cold water

Preheat oven to 325°. Place flour in a shallow dish or tray. Dip steak in flour to coat on both sides. Place in the bottom of a Dutch oven or other large covered baking dish that has been sprayed with cooking spray.

Add all remaining ingredients—except cornstarch. Cover and bake for 2 hours.

Combine cornstarch and cold water to make a slurry. Stir cornstarch mixture into the pot. Cover and bake for 45-60 more minutes. Remove herb stems. Slice or shred steak to serve. Serve with vegetables over mashed potatoes, noodles or rice. —4 servings.

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