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All Recipes > Swiss Steak with Tomato

Swiss Steak with Tomato


  • 1 2 1/2 - 3 lb. beef chuck arm steak, boneless cut about 1” thick
  • 2 Tbs. all-purpose flour
  • 3 Tbs. salad oil
  • 2 large onions thinly sliced
  • 1 small green pepper diced
  • 1 8-oz. can tomato sauce
  • 1 small garlic clove minced
  • 3/4 tsp. salt
  • 1/4 tsp. pepper
  • 1 bay leaf
  • hot mashed potatoes buttered cooked noodles, or cooked rice (optional)
  • celery leaves for garnish optional


Cut off any excess fat from arm steak. On cutting board, coat meat on one side with half of flour. With a meat mallet, pound the meat well. Turn meat over and repeat the flouring and pounding with the mallet on the other side.

In a 12” skillet over medium-high heat, in hot salad oil, cook meat until well browned on both sides. Remove meat.

To drippings in meat, add onions and green pepper and cook, stirring frequently, until onions are lightly browned, about 5 minutes. Add tomato sauce, next 4 ingredients, and meat; heat to boiling. Reduce heat to low; cover and simmer about 2 hours or until meat is fork-tender, turning meat once.

To serve, place meat on warm platter. Discard bay leaf; spoon fat from liquid in skillet. Serve meat and liquid with mashed potatoes. If you like, garnish with celery leaves.

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