Reviewed: Jan. 28, 2007

This was very tasty, and the meat was really tender, but ended up with a lot of watery liquid in bottom of pan at end of cooking time. Served with mashed potatoes and corn. My husband liked it quite a lot.

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BOBOBEARZOE

Cooking Level: Expert

Living In: Aberdeen, South Dakota, USA

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Reviewed: Nov. 6, 2006

This is very tasty! I did not use the peppers or onion soup. I fried first, & then put in the crock pot on low for 4 hours. It fell apart! If your meat is tough - it's not from this recipe. It's the meat you used.

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JOY

Cooking Level: Expert

Living In: Toledo, Ohio, USA

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Reviewed: Nov. 5, 2006

I thought this recipe was very good, but I did make quite a few changes. Mainly I did not use cube steaks as I don't like them. I got round steaks instead. I browned those as directed and then tossed it all in my crock pot for the day on high. I was getting scared as the meat was not getting tender but after about 7-8 hrs it started to fall apart. The flaver these ingredients infused in the meat was fantastic, you would never know it was a cheaper cut of meat. I had so much extra sauce however that next time I will use much more meat. I did give the recipe to my neighbor who hunts as I thought this would be great for him to try on venison to detract from the gamey taste. This is not the same kind of swiss steak I have had in this area before(WI) I have never had one with a tomatoe base, but it was very delicious in it's own way. Thanks for sharing.

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LDUDETTE

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Reviewed: Sep. 6, 2006

This recipe was not very good. Just edible I would say. The meat was tough and chewy after I cooked it for over two hours. Sauce was a bit too sweet, I thought. Won't make again.

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Niki

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Reviewed: Sep. 5, 2006

Super tasty dish. Great with baked or mashed potatoes and corn with Corn Muffins. :-) Judy

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Judy Lu

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Reviewed: Mar. 27, 2006

Very good flavor. A lot of work to prepare so we usually double the batch to make lefotvers.

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J HUTCH

Cooking Level: Expert

Home Town: Cambridge, Illinois, USA

Living In: Des Moines, Iowa, USA

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Reviewed: Feb. 15, 2006

I have been looking for a good Swiss Steak recipe, and this is it!! I've made this the other night, and it was delicious! The steak was so tender no knife required to cut it. And the sauce was excellent, very flavorful. I do like the idea that it is browned first and then put in the oven to bake, and it wasn't dry, which is a big plus for me. My husband enjoyed it also. This is a keeper in my recipe files!

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Joey's Mom

Cooking Level: Intermediate

Home Town: Frackville, Pennsylvania, USA

Living In: West Lawn, Pennsylvania, USA

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Reviewed: Jan. 12, 2006

Sorry...but this recipe is definately not one that I will attempt again. I followed the recipe to an exact, but it was not what I was looking for. The end result had a strong tomato flavor. If you decide to try this one, cut back on the tomato juice.

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REVASHAE

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Reviewed: Jan. 10, 2006

Great and one of the first times I made cube steak that wasn't tough. I substituted canned tomatoes since I had no tomato juice and I used fresh mushrooms - fabulous!

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CookBrooke

Cooking Level: Intermediate

Home Town: Greensburg, Pennsylvania, USA

Living In: Winston Salem, North Carolina, USA

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Reviewed: Dec. 15, 2005

This was just okay. I won't be making it again. It was just the 2 of us, so I halved the recipe. I didn't use as much veggies as it called for, but it still was pretty chunky. It wasn't horrible, just not for us.

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leighfox

Cooking Level: Expert

Living In: Spokane, Washington, USA

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Reviewed: Oct. 7, 2005

This was OK-I found the meat to be tough and chewy. The sauce was also a little thick, but it tasted good served over mashed potatoes.

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Oct. 7, 2005

I personally liked this recipe...not loved it, mind you, but liked it. However, my husband, who boldly allows my creativity in the kitchen, couldn't even finish this. I don't think that I have ever seen this happen before...lol. He didn't like the taste of the sauce, the chunkiness of the veggies in this one, or the tough-chewiness of the meat. Sorry, but thanks for posting anyway.

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Raoulysgirl

Cooking Level: Intermediate

Home Town: Linn Creek, Missouri, USA

Living In: Camdenton, Missouri, USA

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Reviewed: Apr. 15, 2005

very easy and quick to make..yummy DH loved it

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QUILTINGWAY

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Reviewed: Apr. 5, 2005

This was good, but the meat was pretty tough. Someone said I should've tenderized it first. I didn't know that! But the sauce was very good!

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KDA1114

Cooking Level: Intermediate

Home Town: Shelbyville, Kentucky, USA

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Reviewed: Nov. 23, 2004

Sorry Granny. This was horrible and I followed the directions to a T. Bleuch. My quest for a good swiss steak recipe continues...

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anisette

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Reviewed: Nov. 15, 2004

I took another's advice and pureed all the veggies with the tomato juice and ketchup so my kids would eat it and they loved it! I also cut the ketchup down to 1/2 cup and used and extra 1/2 cup of tomato juice so it wouldn't be so sweet. It was wonderful! I paired it with the baked mashed potato recipe and they cooked along side one another and both came out wonderfully! Thanks!!!

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MOMMY2THREEANGELS

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Reviewed: Oct. 30, 2004

just like the old swiss steak my mom used to make,cept has a few added goodness like mushrooms...

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TRUEZOLTAR

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Reviewed: Aug. 31, 2004

Sauce is too thick... I would make this again, cutting the amount of ketchup to 1/2 cup, increasing the tomato juice to 2 cups. Keep an eye on it in the oven...may still need to thin with a little water.

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FIRST61665

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Reviewed: Jul. 26, 2004

This Recipe is a keeper, it is simple to make and the flavor is good. I also like all the veggies in it. Next time, I might try mixing the onion soup mix with the tomato juice and ketchup.

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Lisa Joseph

Cooking Level: Expert

Home Town: Clinton, Maryland, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: May 25, 2004

great recipe and the cube steak emerges very tender from this method. I left out the chopped onion since the soup mix already had onion included. very tasty, kids loved it, (even if they scraped off the "green stuff" first), no leftovers so I guess I'll put it on permanent rotation. served with mashed potatos, though I might try buttered egg noodles next. thank you for this recipe!

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