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Recipe By: Amy Cobb

Swiss Steak


  • 1 pound beef cube steak
  • 2 TBSP flour
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 2 TBSP butter
  • 1 (16 oz) can of dice tomatoes, do NOT drain
  • 1 onion sliced and separated into rings
  • 1/2 cup sliced celery
  • 1/2 cup sliced carrots
  • 3-4 beef bouillon cubes
  • 2 cups rice or noodles


Combine flour, salt, and pepper.
Dredge meat in the flour mixture.
Brown meat on both sides in butter, drain off fat.
Add undrained tomatoes, onion, carrots, and celery, bring to a boil.
Reduce heat, cover, and simmer for 1 1/4 hours or until meat is tender.
Serve over rice or noodles.

OVEN: put meat in a 2 quart baking dish. Pour cooked veggies over the meat. Cover and bake at 350 for 1 hour.

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