Swiss Steak

Swiss Steak

Reference: Swiss Steak
Romertopf Recipes


1 lb. beef round steak, cut 3/4" thick

1 16 oz. can tomatoes, cut up

1 small onion, sliced & separated into rings

1/2 cup sliced celery

1/2 tsp. dried thyme, crushed

2 cups hot cooked rice or noodles

1 Tbl. cornstarch    

3 Tbl. water


Cut beef into 4 pieces and trim fat.  Place beef in clay pot and add remaining ingredients through thyme.  Place lid on baker and put clay pot in oven. Set oven temperature to 450 degrees Fahrenheit.  Bake 1 hour or until beef is tender.  Make a slurry with cornstarch and 3 TBL. Water.  Working quickly, remove beef from baker and keep warm on platter.  Quickly add cornstarch slurry to juices in pot and whisk to combine and thicken juices.  Return beef to clay pot and serve over cooked rice or noodles.

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