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Bison Swiss Steak


  • ½ cup (125 ml) all purpose flour
  • 2 tbsp (30 ml) dry mustard
  • 1 ½ tsp (7 ml) salt
  • ½ tsp (2.5 ml) ground black pepper
  • 2 lb (900 g) bison round steak, portioned in 3 to 5 ounce pieces, cut half inch thick
  • Sunflower or olive oil as required
  • 1 can (28 oz.) plum tomatoes, drained
  • 2 cloves garlic, chopped fine
  • 1 cup (250 ml) chili sauce
  • 2 medium onions, sliced thickly
  • ½ cup (125 ml) finely chopped celery
  • 2 tbsp (30ml) Worcestershire sauce

Preheat oven to 300° F. (150°C). Combine flour, mustard, salt and pepper in a plastic bag. Shake bison pieces in bag 3 - 5 at a time. Remove coated steak pieces from bag and pound steak with a tenderizing mallet until a ¼ inch thick. In a non-stick skillet heat one tablespoon oil over medium heat. Brown steak pieces for 3 – 4 minutes per side. Remove steak pieces from pan and layer in a 4 quart casserole dish. Add more oil to pan for each batch of steak as required. Wipe pan clean between batched necessary. In a separate 3 quart mixing bowl combine plum tomatoes, garlic, chili sauce, onions, celery and Worcestershire sauce. Pour over steak pieces in casserole dish. Cover casserole dish and cook for 2 ½ hours. Remove from oven, cool at room temperature and refrigerate overnight. Reheat the next day for 1 hour 325°F for best results. 

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