Angus Farms™ – Redefining Great Beef

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90s-Style Swiss Steak 90s-Style Swiss Steak


1 ½ pounds boneless beef round or chuck shoulder steaks, cut ½-inch thick
3 tablespoons all-purpose flour
1 teaspoon salt
½ teaspoon pepper
2 tablespoons vegetable oil
3/4 cup carrots, finely chopped
3/4 cup onions, finely chopped
3/4 cup water
½ cup green bell pepper, finely chopped
½ cup celery, finely chopped
½ cup prepared picante sauce
¼ cup ketchup
1 tablespoon distilled white vinegar
2 ½ cups bow tie pasta, cooked


1. Cut steak into 6 pieces and pound to ¼-inch thickness. Combine flour, salt and pepper. Lightly coat beef with flour mixture.
2. Heat oil in Dutch oven over medium heat until hot. Brown beef in batches. Pour off drippings.
3. Return beef to Dutch oven. Add remaining ingredients, except pasta and bring to a boil. Reduce heat, and cover tightly and simmer 1 ½ hours or until beef is fork-tender. If sauce becomes too thick, stir in a little water. Serve over pasta.