Midwest Swiss Steak

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“Of course this is major comfort food. There are a lot of swiss steak recipes, many quite similar -- this is a great traditional one, with nothing weird to be found in it. A family favorite which I very much recommend. It's best to use steak that is cut at least 3/4" thick.”
2hrs 50mins

Ingredients Nutrition

  • 2 12 lbs round steaks, thick cut (trimmed and cut to 5-inch squares or triangles)
  • 1 medium onion, cut into rings
  • 2 fresh garlic cloves, minced
  • 14 cup butter
  • 12 cup canola oil
  • 1 (10 ounce) can cream of celery soup
  • 1 (10 ounce) can cream of mushroom soup
  • 10 ounces water
  • 1 teaspoon salt
  • 1 teaspoon pepper


  1. Rub the salt and pepper on to the cut steaks on one side only. In a large frying pan, pour in all the canola oil and half of the butter. Sear half of the steak meat and half of the raw onion rings over medium heat. When the steak is browned and the onions are tender (you can remove them at separate times as needed), sear the remaining steak and onions, adding the remaining butter.
  2. Blend the soups and the water in a mixing bowl.
  3. Place the browned steaks in a large oven-proof casserole dish after pouring in some of the soup mix to just cover the bottom. Drain the oil from the onions and spread them over the steak. Pour the remaining soup mix over the top.
  4. The casserole should be covered with foil and baked for 2 1/2 hours in a pre-heated, 350-degree F. oven.
  5. Serve with Yukon Gold mashed potatoes. The casserole generates adequate gravy.

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