Swiss Steak Recipe with Michael’s Home Cooking


Here is how I make Swiss Steak, a filling comfort food great with mashed potatoes.
1 and 1/2 to 2 pounds of round steak
flour for dredging
1 pound mushrooms
2 garlic cloves
1/2 cup celery
1 cup onions
1/4 cup red wine or vermouth
1 or 2 Tablespoons tomato paste
1 can of tomatoes (14 to 16 ounces)
1 Tablespoon Worcestershire sauce
1 teaspoon dry mustard
1 teaspoon paprika (I use Spanish smoked paprika)
1 teaspoon dry oregano
1 and 1/2 cups beef broth

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  1. How can I get pans like your using in the video and make sure no foods will stick to the pan every time i need to use them? I buy pans and eventually all my foods will stick; stainless steel or non-stick pans. There must be a secret to making them last longer isn't there? Thanks for reply!

  2. I did this but I used stewed tomatoes and then added all the ingredients to a Reynolds oven bag and cooked it on 350 for 1 hour in the oven. It turned out good.

  3. I liked the video and prep. Just a personal preferance, but I leave out the mushrooms in this dish. Crick pot idea is golden!

  4. do you have to use red wine or vermouth? can you just not use any alcohol? just asking cause i have all the ingredients but no red wine or vermouth

  5. Umm, you're supposed to wash your mushrooms. If anyone says no then they must like eating dirt… But anywho, I haven't had this since I was a kid and couldn't remember how to make it. Great job.


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