Reviewed: Sep. 18, 2011

I've been wanting to make this for quite awhile and finally got around to putting in on the menu. Instead of simmering on the stove, I baked it for about an hour and 15 minutes at 350. It was amazing!! The meat was tender and juicy. I did leave out the cloves, but that's just a personal preference. We'll definitely make this one again and again.

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Reviewer:

kmommysue

Cooking Level: Intermediate

Home Town: Kansas City, Kansas, USA

Living In: Shawnee, Kansas, USA

Reviewed: Sep. 15, 2011

Flavor was great. This recipe is just like the swiss steak I am used to. Celery and bell peppers are not a part of swiss steak. I left out the salt because there is more than enough salt in the tomato soup unless you are a saltaholic.

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Reviewer:

uwasvwaya

Cooking Level: Professional

Reviewed: Mar. 31, 2011

I loved this...hubby hated it...kids thought it was okay.

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Reviewer:

Melissa

Reviewed: Feb. 16, 2011

My husband and I really liked this served over rice. I added a chopped green bell pepper and some minced garlic. Will probably cook it in the slow cooker or in a slow oven next time, but it was delicious! I was skeptical of the cloves, but it just adds a nice flavor and was not strong.

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Reviewer:

susie

Reviewed: Jan. 22, 2011

very good and very easy! followed the recipe exactly but added a green pepper.

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Reviewer:

Lisa

Reviewed: Jan. 7, 2011

Yum! This was easy and delicious. I left out the cloves.

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Reviewer:

caramelmomma

Cooking Level: Intermediate

Home Town: South Portland, Maine, USA

Reviewed: Dec. 7, 2010

Hubby couldn't get enough of it and it was SO moist and tender! Great week go-to meal! I was skeptical of cloves, but tried it anyway and it gave the dish and interesting twist! Will definitely make again! :-)

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