Swiss Steak a la Marty


Swiss Steak

Total time to prepare – Approximately three (3) hours. 

 –– I’ve been making versions of Swiss Steak for about forty years now, and this is one of my favorites. I once used Round Steak and pounded it with a mallet and that worked great. I remember my Polish mother making this using the end of a saucer. That worked well, too! But now I use round steak that you can purchase in the meat case that is already scored. This is a very adequate substitution for beating the steak with a meat mallet (and quieter too!)


  • 1 ½ lb. Round Steak patties – already scored for Swiss Steak. (about 6 pieces)
  • 2 Onions – halved and sliced thin.
  • 1 Yellow Bell Pepper – diced.
  • 2 Carrots, sliced thin
  • 16 oz. Baby Bella Mushrooms, sliced
  • Garlic Powder to taste
  • 1 Tbsp. Worcestershire Sauce
  • Paprika to taste
  • Black Pepper to taste
  • ½ Cup Flour
  • 2 Cups Beef Broth
  • 2 cans 14.5 oz. Diced Tomatoes with juice
  • 1 Tbsp. Cornstarch (optional)
  • 2 Tbsp. Vegetable Oil (Olive Oil is fine.)


  1. Put the flour in a plate.
  2. Sprinkle both sides of the steaks with Paprika, Black Pepper and Garlic Powder. A light sprinkle on both sides is adequate.
  3. Dredge the meat in the flour on both sides and set aside.
  4. Add the oil to the Dutch oven and heat to medium-high.
  5. Brown the meat in the hot oil on both sides, then remove and set aside. (If there is an accumulation of oil in the pot, dab with a paper towel to absorb. Be careful – Oil is HOT! And do not wipe out all those tasty brown bits. You’ll need those for an added flavor bonus.
  6. Add the cut onions, carrots, and bell pepper to the bottom of the Dutch oven.
  7. Return the steak to the Dutch oven and lay the pieces atop the vegetables.
  8. Add the Beef Broth, Diced Tomatoes with juice, Worcestershire sauce.
  9. Cover and place in pre-heated 350 degree oven for one hour.
  10. Remove the Dutch oven and place on heat-proof surface. Add the sliced mushrooms to the top of the meat. Cover again and continue baking for an additional hour.
  11. Remove the Dutch oven again and place on heat-proof surface. Blend the mushrooms into the meat and vegetables, then cover and return to the oven for additional fifteen (15) minutes.
  12. Serve and enjoy!
  13. I recommend serving with mashed potatoes, or over noodles (my favorite method.)

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