Reviewed: Oct. 24, 2009

Good recipe. I love swiss steak but haven't been able to find a good recipe. I cut my meat up small and it took about 6 hours on low. I also added two packets of brown gravy mix with two cups of water to make more sauce. Husband thought it needed more meat in bigger pieces. Will try again with mashed potatoes or rice.

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GIZZMO44D

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Reviewed: Oct. 23, 2009

This was a winner. I added a bit of red pepper for more kick and mushrooms. This could be good with rice or mashed potatoes. The smaller the meat bites the less cooking time. approx. 4 hours on high worked fine for me.

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JSM12959

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Reviewed: Oct. 23, 2009

Just had this for lunch and it turned out pretty good. I am a new cook so I noticed a few things I did wrong. I chopped my vegetables to small so it came out mushy. Next time I will not chop them up so small. I also didn't have enough meat. Next time more meat. Other than my little boo boos it turned out good. Will make it again.

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Mommystacey

Cooking Level: Beginning

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Reviewed: Oct. 23, 2009

This is very good, didn't change anything but have one question or should I say comment. I am not understanding why this is called swiss steak when this is much the same as my own recipe for beef stew. Swiss steak that I make is done with flour, without the veggies, with meat and done in a skillet on top of the stove with a thick and hearty gravy. I'm confused

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maridane

Cooking Level: Intermediate

Home Town: Dinuba, California, USA

Living In: North Little Rock, Arkansas, USA

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Reviewed: Oct. 22, 2009

I halfed this recipe. I used venison stew meat and added mushrooms and two garlic cloves minced. Had to add more liqued from another can of diced tomatoes. (next time I will try red wine)Other then that I followed the recipe. Cooked this in a crock pot as recommended and the meat was very tender and the house smelled soooo good while this cooked. Served over egg noodles.

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kayakjoan

Cooking Level: Intermediate

Home Town: Daytona Beach, Florida, USA

Living In: Tequesta, Florida, USA

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Reviewed: Oct. 22, 2009

This was good, although I did change it up a bit because my husband is on the Adkins diet. I used stew meat (it was on sale) and did not coat in the flour, or brown beforehand. I also substituted sliced mushrooms for the carrots and added some garlic and a few other spices. My husband ate it as "soup" and enjoyed it. My son and I had it over rice and liked it that way as well. Thanks for the good base recipe!

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Nixter933

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Reviewed: Oct. 22, 2009

Work out good, will have it again

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ostapack

Home Town: Massillon, Ohio, USA

Living In: Horse Cave, Kentucky, USA

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Reviewed: Oct. 22, 2009

Really good, I added some red wine and some baby Portabella. Cook it in high for 3 hrs and then low for 2hrs and it was ready.

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bakermama

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Reviewed: Oct. 22, 2009

I have long talked about my mom's Crock Pot Swiss Steak and wished that I had the recipe. Well, when I put all the ingredients together for this one, I felt like a little kid again at home. Of course the house smelled so good all day! At supper time we made some thick mashed potatoes and served it up. It was SO GOOD! While eating I realized what the only difference was, the carrots. But what a perfect addition. This will be a weekend staple for my family and I will make sure my daughter keeps this recipe!

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Blake

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Reviewed: Oct. 22, 2009

The taste was good but my meat turned out tough and the veggies were crispy. I will make again though.

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Kim C

Cooking Level: Intermediate

Home Town: Washington, D.C., USA

Living In: Bowie, Maryland, USA

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Reviewed: Oct. 21, 2009

Made no changes. This is a very easy meal to prepare. Very tasty. I will make this again. Very Good and healthy.

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Donna

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Reviewed: Oct. 21, 2009

OMG.... this is soooo good. sooo easy too. I also added the onion soup mix and a package of baby bella mushrooms. I felt it needed a bit more flavor so I added some balsamic vinegar and 3 beef bouillon cubes...its to die for!!! Served it over rice...kids ate it up...Im a single dad with 3 kids...recipes like this are perfect for us cooking neophytes!

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soccerdad

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Reviewed: Oct. 20, 2009

So delicious! I have never made this before and we all loved it! The only change I made was that I added some minced garlic to the crock pot and did not cook my veggies prior, just the meat. The meat was so tender. Thank you!

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Delena

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Reviewed: Oct. 20, 2009

I sure hope it tastes better than it looks!

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PHERTYL

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Reviewed: Oct. 19, 2009

I used stew meat, minced garlic, celery and onion....browned the meat and, after adding diced tomatoes I simmered on low heat on top of the stove for about 2-3 hours. Served on top of buttered egg noodles. All very simple --- all very excellent!

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Lauryn's Nana

Cooking Level: Intermediate

Home Town: Cohoes, New York, USA

Living In: Acworth, Georgia, USA

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Reviewed: Oct. 19, 2009

I'm currently living in Switzerland and never know that this is a Swiss dish. I've been cooking the beef stew with all the same ingredients except mine doesn't have tomatoes and brown sugar. Sometimes I add a tin of baked bean in there. Cooking time is about 2-3 hrs (till meat is tender). I guess my beef stew is an English one as I learned from a brit guy :)

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Nongnuj

Cooking Level: Intermediate

Home Town: Bangkok, Bangkok (Krung Thep Maha Nakhon), Thailand

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Reviewed: Oct. 19, 2009

Sauteed everything and browned the sirloin first then combined in crock pot. Well worth the time it takes to make. Awesome flavor. I also put in bell pepper because I like it. I serve over wide egg noodles.

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Shrike

Cooking Level: Expert

Home Town: Pasadena, Texas, USA

Living In: Dallas, Texas, USA

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Reviewed: Oct. 19, 2009

I added 1 Tb of dry red wine to the recipe as well as a 1/2 ts of nutmeg. It is a very tasty change!

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Dr. Donald H.

Cooking Level: Expert

Home Town: Tampa, Florida, USA

Living In: Brandon, Florida, USA

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Reviewed: Oct. 19, 2009

brown on High temp grill first

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Ed.Dolanski

Cooking Level: Expert

Home Town: New Haven, Connecticut, USA

Living In: Chilliwack, British Columbia, Canada

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Reviewed: Oct. 8, 2009

Was not overly impressed with this recipe. I noticed that others remarked about the sauce not thickening so I used tomato sauce instead of diced. It thickened up very nicely but had to add some broth to then thin it out a tad. I found this to be so bland and repeatedly added more seasonings to achieve some kind of flavor. I finally threw in a packet of onion soup mix and a little gravy master to kick it up a bit. The carrots made the dish sweet enough so I eliminated the brown sugar. End result was good tho and thank you Cook!

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