Reviewed: Oct. 23, 2007

This didn't get rave reviews at our house and we all love garlic. I used 1/2 crushed tomato and 1/2 salsa to give it a bit of "umph". It was very tender!

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pickeringmom

	Cooking Level: Intermediate Home Town: Toronto, Ontario, Canada Living In: Pickering, Ontario, Canada
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Reviewed: Apr. 6, 2006

This was delicious. We ate it with noodles & fresh bread. I added extra tomato, onion, and garlic. Next time I will omit the oil though, it didn't add anything.

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TERESITA79

	Cooking Level: Intermediate Home Town: North Ridgeville, Ohio, USA Living In: Cary, North Carolina, USA
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Reviewed: Jan. 4, 2006

Fantastic!! Love this recipe!!

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Kirrie


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Reviewed: Nov. 24, 2005

Very quick and easy to make. My family said it was good but not the best thing I had ever made.

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My husband loved this! I used Italian sauage instead of steak and served over egg noodles. If you use the Italian saugae you may want to leave out the oil that is poured on top. I haven't tried this yet but will next time as the sauage is greaser than steak.

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ELIZALIZ


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Reviewed: Mar. 24, 2005

My husband and I are looking for new recipes for steak all the time. This one will be a hit now! All I had was some cube steaks but it only made them really tender and incredibly seasoned. So I know when I make it next time with a different steak it will be different but great! We can't wait to try it!This is really a garlic lovers recipe.Thanks!

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MRSANGEL

	Cooking Level: Expert Home Town: Nashville, Arkansas, USA Living In: San Antonio, Texas, USA
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Reviewed: Oct. 3, 2004

Wonderful recipe! So simple and delicious. It's just like the Filipino recipe called MECHADO, but cooked in the oven. This cut of meat that usually turns out tough when I cook it was really tender. And to keep the meat from being bland (as other reviewers warned), I seasoned it with salt, pepper, basil and red pepper flakes. Thanks for sharing =)

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MELDS


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Reviewed: Sep. 7, 2004

My 16 yr old son reckons there really is a god when I dish this up. I do add a little rock salt and peppersteak seasoning though.

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SEYMOURSHELLEY


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Reviewed: May 11, 2004

OK recipe. The beef was wonderfully tender, like a well cooked pot roast. Just needed a little more "spice" according to my hubby. Served with wide egg noodles, was just a little bland.

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Michelle C


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Reviewed: May 3, 2004

Good recipe but as the name states, you gotta love garlic! Overall, nice recipe.

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KAREN325

	Cooking Level: Expert Living In: Douglasville, Georgia, USA
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Reviewed: Mar. 28, 2004

Great to have ready to go in oven in advance. My husband and I love this garlicky dish!

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MARCYWENCH


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Reviewed: Jan. 25, 2004

I was very disapointed with this recipe. The meat turned out very tender but the sauce was bland and tasteless. I used a whole large head of garlic chopped up and added some Italian Herbs and Beef Stock (in place of the olive oil) but it still just tasted like beef cooked in a tin of chopped tomatoes. Sorry but I won't be making this again.

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PRINCESS ANTZ

	Cooking Level: Intermediate Living In: Sydney, New South Wales, Australia
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Reviewed: Oct. 16, 2003

this was very good and had an excellent flavor!

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KECIA123

	Cooking Level: Expert Home Town: Rome, Georgia, USA
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Reviewed: Sep. 23, 2003

The only things I would do differently next time would be: 1)add more olives and 2)add more garlic-the recipe was terrific... the only complaint heard at the table was from our 10yr old "the meat won't stay on the fork" it was so tender. We put the left overs in flour tortillas. One suggestion, it even tastes better the second day, so make it the day before the meal!!!! and don't worry about the amount, it is so good it will go! Promise.

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Paul WIDMARK


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Reviewed: Jul. 24, 2003

I was highly disappointed in this recipe. My husband and I are huge garlic fans and this recipe had no garlic flavor at all. I used 2 and 1/2 large heads of garlic. The meat was moist, but flavor was very lacking. We ate it and used the sauce with mashed potatoes.

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JWINTY


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Reviewed: Jun. 10, 2003

very good recipe. I don't cut up the meat but cook it like a pot roast recipe. Other reviewers I think are mistaking a head of garlic for a clove of garlic. A head is the entire bulb containing 8 or more cloves. The recipe actuallly calls for about 16 cloves! Just peel and leave them whole. It is the crushing and chopping that releases the intense garlic flavour. Uncut garlic has a sweeter gentler taste and 16 really isn't too much.

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pteclaire


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Reviewed: May 19, 2003

Very good. Everyone in the family loved this dish. Make sure you do not mistake the heads of garlic and use only cloves. You need to use the entire head.

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SZYQ1

	Cooking Level: Expert Living In: Chicago, Illinois, USA
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Reviewed: May 2, 2003

so garlicky! Very easy and tasty.

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ABIGAILM


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Reviewed: Apr. 2, 2003

YUM! I wish I would've had 4 lbs of the beef (I only had 2) because it went so fast! I had to substitute green olives for the black and diced Mexican tomatoes for the crushed but I think that just added to the flavor. Some were saying it was kind of bland but mine wasn't with these substitutions - there was a bit of a bite. The garlic wasn't at all overpowering and maybe I'll add even more next time. Great recipe - thanks!

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MOONNOODLE

	Cooking Level: Intermediate Home Town: Everett, Washington, USA Living In: Republic, Washington, USA
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Reviewed: Mar. 27, 2003

Good. Reminded me and my family of swiss steak.

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DAQUIL

	Cooking Level: Expert Home Town: Bullard, Texas, USA Living In: Leesburg, Texas, USA
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