Reviewed: Nov. 26, 2009

This tasted delicious and the meat was very tender (I pounded it before flouring). As written, there was no sauce in the pan -- just tomatoes and onions. Next time I will use one can (15 oz.) of diced tomatoes and one can (15 oz.) tomato sauce. I also added some seasonings to the tomato mixture: 1/4 tsp. each marjoram, thyme and paprika, one bay leaf and a couple pinches of black pepper.

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ANGCHICK

Cooking Level: Expert

Home Town: Hamilton, New Jersey, USA

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Reviewed: Jun. 4, 2009

Easy and delicious. A regular in our house from now on.

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Amy

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Reviewed: Apr. 8, 2009

I made this last night for the guys and MAN was it Zippy & ZEE-licious! YUMMMEE!! I added 1 can of rotel diced tomatoes to this mix,a little extra garlic,and 1 extra tbsp. of olive oil to the tomato topping. Baked in beef broth for a full 2 hours = turned out so (fork)tender and juicy. I am already cravin' this again. If you like Swiss Steak with a kick...this IS for YOU baaaby!

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BRAD

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Reviewed: Feb. 21, 2009

I made this the other night and my husband was hesitant about it until his first bite. I started with five large pieces of pre-tenderized swiss steak. Cut each piece into three strips, dredged and browned accordingly. The only thing I changed was that I used a seven ounce can of diced green chilies with the tomatoes, onion and garlic. And the end of the meal, there were only three pieces of meat left. There were only four of us at our dinner table that night. My husband, myself and my two boys aged 16 and 9. Needless to say, this was a hit and will be prepared again and again in our house.

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nancyd07

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Reviewed: Jan. 14, 2009

Mine turned out terrible. Too dry. My husband and daughter poured heinz 57 on the meat to make it edible. Maybe better if cooked longer in a crockpot and with more liquid.

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AMYPERRY

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Reviewed: Dec. 21, 2008

SO good! I had to make a few minor adjustments...I only had a can of rotel so I used that and a can of beef broth...the only thing I migh change next time is adding a little bit of flour or cornstarch to the onion mixture to make it a little bit thicker...other then that it was wonderful!

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Shoppingbaby

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Fayetteville, Arkansas, USA

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Reviewed: Oct. 27, 2008

This is an excellent recipe for a cut of steak that can be tough. I bought this eye of round steak because it was on sale but I wasn't quite sure what to do with it. I found this recipe and it fit the bill. The steak was so tender..I couldn't believe it! I made a few adjustments because I didn't have all the ingrediants on hand. I didn't have chili's so I used some jalapenos,(which I had in the jar) it made it spicy but tender and delicious. Just realize that it does take 2 hours in the oven, but it's really worth it. Great recipe! Thanks!

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LBI215

Living In: Albany, New York, USA

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Reviewed: Aug. 12, 2008

This one looks the best to try.

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Laura LiVigni

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Reviewed: Jul. 28, 2008

Fabulous, for a tough cut of meat!!!! Served it with green beans and steamed red potatoes with rosemary. Definite keeper to make often!

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YLEEK

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Reviewed: Apr. 7, 2008

I am making this for the 2nd time in 2 weeks tonight...we absolutely loved it! My husband asked me 3 times how I got the meat so tender. Great even as leftovers!

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jchickey

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Reviewed: Mar. 16, 2008

I have made a similar version to this for years but never thought of adding the green chili's to it.We like the kicked up idea. Thank's for a great idea, I am making it today for Sunday dinner. Yum!

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