Swiss Steak

This is an oldie but goodie. My mom used to make this when I was little. Here it is again with a little twist or two. This is a little time-consuming but not as difficult as you might think. It just has several steps.

Swiss Steak


  • 5 – 6 lb chuck roast
  • 1/2 lb thick-sliced bacon, diced
  • Carrots, chopped (from Fran’s garden) 1 – 1 ½ C
  • Celery, chopped 1 – 1 ½ C
  • Onions, chopped 1 – 1 ½ C (I use frozen, chopped)
  • Mushrooms, 1 – 1 1/2 C chopped (I used portabellos because that’s what I had)
  • Tomato juice (if you’re feeling adventerous, try Bloody Mary mix- it has great spices right in it and adds a real depth of flavor)
  • Red wine ( Cabernet or Merlot ) ½ C, optional
  • Salt and pepper to taste
  • Flour, for dredging


Put diced bacon in a pre-heated pan and cook to brown bacon and render out the bacon fat.
Remove bacon from pan with a slotted spoon, leaving fat in the pan. Place bacon on paper towels to drain and set aside.
Cut the chuck roast into 3 – 4 inch cubes or big, fat strips.
Season chuck roast with salt and pepper.
Generously flour a cutting board and gently pound flour into the roast pieces, turning frequently. Use a meat tenderizer if you have one or, if not, use the bottom of a VERY heavy glass or the edge of a heavy plate. Each piece should be turned and gently pounded 4 or 5 times to work the flour into the meat. I say “gently” because if you do it vigorously, you will be wearing the flour and you will be wiping it off of everything within a 3 feet radius.
Set the floured pieces aside and allow them to rest for a few minutes before browning. This will allow the flour to set and help create a better crust.
Brown the pieces on both sides (approx. 3 to 4 minutes per side) in the reserved bacon fat (pour off some of the fat but reserve for later use -add as necessary). Brown the pieces in batches and then place them in an ovenproof casserole large enough to more than accommodate all pieces.
Add chopped onions, celery, carrots and mushrooms to pan. If there isn’t any bacon fat left, use some butter and a splash of olive oil.
If desired, add some red wine and simmer vegetables for 2 or 3 minutes or until the carrots and celery are just beginning to soften.
Add tomato juice or Bloody Mary mix to pan with vegetables and bring to a simmer. Bloody Mary mix contains a number of spices and adds, I think, a depth of flavor.
Add heated vegetable mixture to browned roast pieces. At this point you could also add the bacon, but I ate it while I was doing everything else. Place in a pre-heated oven (350º) and bake until heated through and bubbly (approximately 1 1/2 – 2 hrs.

Enjoy! Yummmmmmmmmmmm!!


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