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Swiss Steak (10/20/2006)

This recipe is featured in "The Best of Betty Thomas" cookbook which is available now at KDTH. Cost is $16 per copy. You may stop by Monday-Friday from 8am to 5pm at the studios at 8th & Bluff and purchase a copy.

Swiss Steak


2 lb. round steak, 3/4 to 1" thick, cut into serving size pieces.
2 tablespoons flour
1 teaspoon salt
1/8 teaspoon pepper
2 tablespoons oil
1-16 oz. can tomatoes
1 large onion, sliced
1 stalk celery, sliced
1 tablespoon steak sauce

(Michael's added ingredients)

1/2 red and green bell pepper, chopped (optional)
1 medium carrot, peeled and sliced thin
1 small can tomato paste
1 teaspoon oregano
1 teaspoon paprika
2 teaspoons minced garlic
1 can beef broth


Mix together flour, salt and pepper; use this to coat meat. Brown meat in large skillet with oil. Place meat in crock pot and add tomatoes, onion, celery, carrot, red or green bell pepper and steak sauce. Cover and cook on low for 6 to 8 hours. Juices may be thickened to pour over steak. Serve with hot rice, medium egg noodles or mashed potatoes.

If using Michael's added ingredients, after removing meat from oil, add vegetables, spices, tomato paste, beef broth and tomatoes. I also added another 1/2 tsp. of pepper and 1/2 tsp. salt. Stir and saute for about 5 minutes. Add meat to crock and top with vegetable mixture. Cover and cook on low 6-8 hours.

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