Reviewed: Oct. 4, 2009

Personally...I love this recipe. It's one of those "comfort" type food's I remember my mother and grandmother serving. This dish take's little in the way of effort, but taste's like you were at the stove all day. And most importantly....my husband LOVES it!

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Angel

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Reviewed: May 21, 2009

I only rate the recipes I really like or really don't like, and I liked this very much. I pretty much followed it as written, except I sliced the veggies instead of dicing them. Served with mashed potatoes - very yummy. This reminded me a lot of the swiss steak my mom used to make.

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MANOMES

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Santa Clarita, California, USA

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Reviewed: Mar. 3, 2009

Very, very good. Meat was tender enough to cut with a fork, and sauce had wonderful taste.

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figgy

Cooking Level: Intermediate

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Reviewed: Nov. 12, 2008

Im a new member and this was the first recipe I tried. LOVED it. quick & easy. After a summer of bbq steaks this was a nice change into fall.

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mia

Cooking Level: Intermediate

Home Town: Bend, Oregon, USA

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Reviewed: Feb. 11, 2008

Good one pot dish, great flavor. To cut the cook time, I sliced the steak before cooking it. I also added the extra water while the steak was simmering since I like the extra sauce. If I didn't add the water, the meat would've burnt.

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MTV

Cooking Level: Intermediate

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Reviewed: Jan. 2, 2008

Even my 4 and 8 yr old boys loved it!I did make some changes based on other reviewers though. I coated the round steaks with flour seasoned with garlic and onion powder, salt, pepper and italian seasoning then browned it on both sides and just added 1/8 cup each chopped red, yellow and green pepper, 1 stalk celery chopped, 1/2 onion cut in rings, 1 can stewed tomatoes, 1 can mushrooms drained, and 1 cup beef broth-covered it and let simmer for an hour-then served it over brown rice. It was a little watery, I probably should have only used 1/2 cup broth but the meat was tender and full of flavor.

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Beth

Cooking Level: Intermediate

Living In: Casa Grande, Arizona, USA

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Reviewed: Nov. 8, 2007

good base recipe... I followed the advise of some reviews, and added about 1/2 cup of beef broth, 4 cloves of garlic, red pepper, green pepper, two chopped fresh tomatoes, and served over mashed tater... good stuff; husband loved! BTW- I didn't need to cook for 1&1/2 hours, just simmering for 35-45 mins did just fine

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reciprocipe

Cooking Level: Intermediate

Living In: Clifton, Texas, USA

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Reviewed: Oct. 24, 2007

My husband liked this more than I did. The flavor was really good but the steaks turned out dry. It may have been my fault - I did add the beef stock before cooking as suggested by another reviewer. I'll try this again (because DH wants me to) but I'm going to put it in the crock pot and see if that makes a difference. Thanks for the recipe - it was a nice change from our usual grilled steaks.

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lsk

Cooking Level: Beginning

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Reviewed: Aug. 21, 2007

I have many, many recipes for swiss steak and this is simply the best. Didn't have fresh mushrooms tonight so I threw in some canned. The steak was tender and I loved the thickened sauce. I served it with rice.

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nammacooks

Cooking Level: Expert

Home Town: Wichita, Kansas, USA

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Reviewed: Jul. 19, 2007

Very good - made a couple of changes due to what I had on hand and reviews. Used cube steak (dredged in flour before browning) and added garlic with the onions. Also added a can of beef broth with the other veggies as there was not enough liquid for the long cooking time. I thickened the gravy at the end and it was great with the steak as well as on top of mashed potatoes. Quick and easy - will definately make again with the above changes.

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BW33

Cooking Level: Intermediate

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Reviewed: Jun. 23, 2007

This is a great for the weekends to do just what you do with your skillet but with a crockpot so that you can let it take care of it's self while your busy doing cleaning or while at church. What a great meal to have at the end of the day with so little effort!

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Anne

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Reviewed: Apr. 25, 2007

I took the advise of others and added garlic to the onion and 1 can beef broth to the pot. WOW!!! Phenominal dish. THANKS :)

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Marissa

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Reviewed: Jan. 17, 2007

This recipe is great! I seasoned, floured and browned the meat first. I did not have green pepper or mushrooms but I did have a red pepper. I used diced tomatoes with garlic, basil and oregano (frum Hunts). Came out very tasty, can't wait to try it with the mushrooms - great basic recipe room for personal preferences.

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Reviewer:

SUGARJO

Cooking Level: Expert

Home Town: Spokane, Washington, USA

Living In: Frisco, Texas, USA

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Reviewed: Jan. 15, 2007

Simple but good. I didn't add water as I had enough liquid from the (not drained) tomato juices to make a nice sauce, which I did thicken a bit w/ cornstarch.

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JANE183

Cooking Level: Beginning

Home Town: Colorado Springs, Colorado, USA

Living In: Denver, Colorado, USA

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Reviewed: Dec. 3, 2006

I ended up adding a teaspoon of 'Better Than Boullion' (Beef flavored) and some minced garlic to add just a bit more flavor. The 'Better Than Boullion' brand of 'boullion' is the very best I have found for flavoring. It is more like a paste found in about a 3/4 ths cup jar with a black screw lid. A little more expensive but I certainly feel I get my money's worth!

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Wilemon

Cooking Level: Expert

Home Town: Afton, Virginia, USA

Living In: Larkspur, Colorado, USA

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Reviewed: Nov. 8, 2006

We just finished dinner and this dish is fabulous! It tasted so much like the Swiss Steak my mother used to make. The only thing I did different was - I did not use the mushrooms (mom did not put mushrooms in hers when I had it as a child); I used a mixture of green, red and yellow bell peppers, and fresh oregano from my garden instead of dried. I also sprinkled salt and pepper on the meat before it cooked, and then some on the vegetables before I added them to the pot. I served this with mashed potatoes and I smothered the meat and the potatoes with the gravy (which I did thicken some). Yummy! Thank you so much for sharing this recipe!

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JANICER8

Cooking Level: Expert

Home Town: Hawthorne, California, USA

Living In: Westminster, California, USA

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Reviewed: Oct. 13, 2006

I made this recipe substituting Venison Cube Steaks for the Sirloin Tip Steaks. I also added 2 cloves of minced garlic to help cover up any wild taste. It turned out great. Another recipe to add to my stash of Venison recipes when hunting season comes around.

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PAT79

Cooking Level: Intermediate

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Reviewed: Sep. 20, 2006

When I made this recipe I used beef tips for beef stew and omitted the tomatoes. At the end I simmered the meat in the gravy for an adittional 20 minutes and then served the meat and gravy over egg noodles. We all loved it including 4 picky kids. Great recipe!

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Brandi

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Reviewed: Sep. 12, 2006

Really enjoyed this recipe. Used stewed tomatoes, tomato soup and sprinkled beef broth crystals in it. Marinated the sirloin an hour with Steakhouse grinder seasoning and a bit of garlic and EVOO before browning it. The seasoning really stuck with it despite the long cooking time. Baby Bellas and celery added a nice harmony to the sauce. It looked great and tasted awesome with roasted potato wedges and a nice spinach salad. Company comlpimented it several times, so thank you!

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CATJENKINS

Cooking Level: Expert

Home Town: Kansas City, Missouri, USA

Living In: New Holland, Pennsylvania, USA

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Reviewed: Jul. 29, 2006

This was awesome! I made a few changes out of necessity (didn't have the exact ingredients) but it turned out great. I sprinkled the beef with Tony Chachere's seasoning before browning and added a 28 oz can of whole tomatoes (which I zapped with my stick blender a few times to chop them). I didn't fool with the cornstarch as the "gravy" was great just as it was. I added fresh mushrooms but didn't have green peppers or celery. Served it over mashed potatoes with a slice of french toast and it was just great. Will make again and again. Thanks!

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