Church Cookbook Classics: Mary's Swiss Steak
Prep time
Cook time
Total time
An oven version of savory Swiss Steak -- an easy oven meal.
Recipe type: Entree
Cuisine: Swiss/American
Serves: 4
  • 1 pound Round Steak -- I prefer it tenderized
  • Salt and Pepper
  • 2 TBS olive oil (or your choice)
  • 1 small onion thinly sliced pole to pole
  • ⅛ to ¼ cup diced green peppers (optional)
  • ⅛ to ¼ cup diced red peppers (optional)
  • 2 large potatoes diced in 3 inch pieces
  • 4 large carrots diagonally sliced in 2 inch pieces (more -- I love lots of carrots)
  • ½ package Lipton Dry Onion Soup Mix (Optional entire package & ½ cup water)
  • 1 can diced tomatoes
  1. Preheat oven to 325 degrees
  2. Cut Round Steak into 4 equal portions (4 oz. each)
  3. Lightly salt and pepper steaks -- I prefer Kosher Salt and Freshly Ground Pepper
  4. Brown steak portions in a hot Dutch oven with a small portion of oil
  5. Remove Steaks from Dutch oven when browned on each side
  6. Slice onion pole to pole
  7. Dice green and red peppers into a fine dice (optional)
  8. Lightly saute onions and peppers in Dutch oven
  9. Remove or move onions and peppers to the side and add back the steaks -- cover with onions and peppers
  10. Sprinkle steaks, and onion/peppers with ¼ of the package of Lipton Onion Soup Mix
  11. Cover the can of diced tomatoes
  12. Arrange Potatoes and Carrots around the edges of the Dutch oven on top of the steaks
  13. Sprinkle the remainder of the Lipton Soup Mixture on top of everything
  14. Bake for 1½ to 2 hours on 325 degrees
  15. You can turn this down and keep in over for some time -- add water if it dries out.
Recipe by Farm Girl Cook'n at