Swiss Steak Monterey


Swiss Steak Monterey

15 Min
25 Min

Packed with flavor, Swiss Steak Monterey will melt in your mouth and become an all-around family favorite.

What You'll Need

  • 1/3 cup all-purpose flour
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon pepper
  • 2 pounds cubed round or sirloin steak
  • 3 tablespoons vegetable oil
  • 2 (8-ounce) cans tomato sauce
  • 1 (1.3-ounce) package dry onion soup mix
  • 1 (8-ounce) container sour cream

What to Do

  1. Combine first 3 ingredients. Dredge cubed steak in flour mixture.

  2. Heat oil in a Dutch oven over medium-high heat; add steak, in batches, and cook until no longer pink. Return all steak to pot. Stir in tomato sauce and soup mix; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Remove steak to serving platter, reserving liquid in pot; keep warm.

  3. Stir sour cream into tomato mixture; simmer, stirring constantly, until heated. (Do not boil.) Serve over steak.


We all know that dry soup mix is good for more than a bowl of onion soup. It's long been a staple at picnics and other get-togethers combined with sour cream as a dip for crackers or chips. Now try adding it to a sauce to enhance its flavor without a lot of fuss, like we did here.

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We both liked this recipe. I used 1 pound sirloin steak, just 2 of us. The remaining ingredients I did as written. When the beef was browned I added the remaining ingredients and simmered for about 20 minutes, covered. Added the sour cream about 10 minutes before serving turned the temp down to low. I served this over rice I think this would be better over pasta. I did this stove top in a wok, that worked well. Good recipe.

This sounds great. Only two of us so will use 1 pound sirloin. I'll make this in our wok.


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