The Mystery Chef's Swiss Steak

“This recipe appeared in "The Mystery Chef's Own Cook Book" by John MacPherson in 1934. It's a tried and true recipe in my house.”
2hrs 20mins

Ingredients Nutrition

  • 2 lbs round steaks or 2 lbs flank steaks or 2 lbs sirloin steaks, about 1 to 2 inches thick
  • 1 (15 ounce) can tomatoes
  • 3 tablespoons olive oil
  • 2 medium onions, sliced
  • 1 cup water
  • 12 cup flour
  • salt & freshly ground black pepper


  1. Coat the steak with as much flour as will adhere.
  2. Heat the olive oil in a large skillet over high heat and brown the steak on both sides.
  3. Place the steak in a large baking dish or pan with a lid.
  4. (Some cooks prefer to wrap the steak and remaining ingredients in aluminum foil.) Add the cup of water to the skillet you browned the steak in and dissolve all the brown bits in the skillet.
  5. Add this liquid to the baking dish with the steak, along with the other ingredients.
  6. Cover and cook on top of the stove over low heat for 2 hours, or bake in a 325ºF oven for 2 hours.

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