Reviewed: Nov. 23, 2009

I am giving this recipe a three only because my husband said this is how his Mother's tasted. I guess that means if you want Swiss Steak, you want bland. Not for me, sorry to say.

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Linda

Cooking Level: Intermediate

Home Town: Princeton, Minnesota, USA

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Reviewed: Nov. 7, 2009

This is a real good recipe.

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JAHOWELL

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Reviewed: Nov. 5, 2009

Excellent...just like I remember my grandmother making for us as kids. I've been looking for a swiss steak recipe that duplicated the taste I remember and this one is it!! Thank you!

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beachbaker

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Reviewed: Nov. 4, 2009

Great recipe. I used tomato sauce instead of juice like many others suggested. It's what I had on hand. I doubled the recipe and the leftovers were great too. I will definitely make again.

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Sandi

Cooking Level: Intermediate

Home Town: Eugene, Oregon, USA

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Reviewed: Nov. 3, 2009

I love, love, loved this recipe!! It reminded me of supper my grandmother's. I enjoy cooking like this, especially when it's sooo delicious. I wouldn't change a thing!

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foodyfoodfood

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Reviewed: Oct. 27, 2009

This was totally wonderful. Actually better than mom used to make! Gonna be a regular around here.

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Chris

Cooking Level: Intermediate

Home Town: Salem, Virginia, USA

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Reviewed: Oct. 18, 2009

Loved this. I did a double portion. 2 1/2 lb Eye of round (6 nice pieces) 14 oz tomatoes, 5.5 oz tomatoe sauce and rounded it out with 4.5 oz. tomatoe juice. I chose the juice for two reasons......first to keep the sauce moist and most importantalt....a Bloody Mary sounded good. Used a honey dijon and 1 tsp. of minced garlic. Sauteed the onion for a very short time (just to get the chrispness out). Baked at 350 1.45 min and added 1/8 cup water half way through. Served with new potatoes smothered in butter a little dill and fresh parsley. Steamed carrot sticks (thin) red and yellow peppers. Meat was so tender and full of flavor. Killer meal.........thanks.

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killerflea

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Reviewed: Jun. 23, 2009

Good Recipe. Next time I think that I will add a little horseradish to give it some zing. Thanks for sharing!

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Glass-Half-Full

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Reviewed: Jun. 21, 2009

This was my favorite Swiss steak recipe ever! The only thing I did different was to add fresh garlic. Yum!!! Next time I might not pre-cook the onion though as it did get a little soggy after baking. Other than that, the flavor was excellent!

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Whatsoeverthingsrlovely

Cooking Level: Expert

Living In: Port Orchard, Washington, USA

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Reviewed: Jun. 17, 2009

GREAT flavor, I would add a little more lemon and mustard for some zing, if you like it spicy add chili powder, I would definitely make it again!

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Michele

Home Town: Anchorage, Alaska, USA

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Reviewed: Apr. 3, 2009

This dish was excellent. The only things I did different were I used Dijon mustard instead of prepared(it was all I had and it tasted great!!), I did not add mushrooms because my family does not eat them and I used italian diced tomatoes. YUMMY!! This dish was very much liked and will be used again!!

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Lindseya117

Cooking Level: Expert

Home Town: Lake Charles, Louisiana, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Feb. 26, 2009

My husband and I really enjoyed this dish. I followed the recipe exactly, except for adding some diced red bell pepper to the onions when sauteing. It had great flavor and was easy to make. Thanks for this recipe!

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