Reviewed: Mar. 15, 2013

Wonderful oldfashioned Swiss Steak!! Gave it 4 stars because I did add a can of beef broth, browned the floured steak in EVO,in my Dutch oven, then added everything else and baked at 275 for about 3 hours--perfect!!! Did not have to thicken further. Served over mashed potatoes, and then made the whole thing into a Shepherd's Pie for another meal.

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Reviewer:

mary jo

Reviewed: Nov. 29, 2012

Very good!

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Reviewer:

Seth

Reviewed: Oct. 23, 2012

Great recipe -truly just like mom used to make! My husband loved it. I even made it for my mom and dad - they both thought it was just as good as mom's - and hers is pretty terrific!

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JaniceCooks

Reviewed: Oct. 8, 2012

I made this and loved it. I did not change a thing except I had frozen peppers and they worked wonderful.

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Reviewer:

youngwildfree

Home Town: Irvine, California, USA

Reviewed: Sep. 25, 2012

I actually used this recipe as inspiration to clean out the fridge! Had cooked strip steak & grilled mushrooms leftover, as well as parts of onions & bell pepper, & even a small amount of homemade marinara which I used in place of the canned diced tomatoes. Served it over leftover pasta but I could definitely see it over mashed potatoes or rice also. Very good & flavorful comfort food. And as an added bonus I have a clean fridge too!

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Reviewer:

BudsGurls

Cooking Level: Intermediate

Reviewed: Sep. 3, 2012

my mother in law made this when I was still dating my husband. I'm so glad I found this recipe. It was so good.

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Reviewer:

MichaeleM

Cooking Level: Intermediate

Home Town: Elberfeld, Indiana, USA

Living In: Lyons, Indiana, USA

Reviewed: May 2, 2012

I tried this recipe as my husband loves swiss steak. It was delicious. I used a can of onion/green pepper petite-diced canned tomatoes, cut up some green pepper and onions and cooked them in the skillet after browning the beef. I added some water and a beef boullion cube and let the veggies simmer until done. I baked the swiss steak at 325 for 2 hours. It was tender and made a great gravy for my mashed potatoes.

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Reviewer:

Cheball

Cooking Level: Intermediate

Reviewed: Mar. 27, 2012

Was just like mom used to make! Even my picky eaters liked it. For them I left out the mushrooms, but added some fresh sliced to mine. Yummy!

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Reviewer:

hooverhyde

Reviewed: Mar. 11, 2012

this is the best. made it a few days ago and it turned out great. i had some left so i made a second batch and combined them and turned it into beef stew. it makes a great base for beef stew also. everyone wanted the recipe. i did add a pint of tomato juce and cabbage to the fist batch when i made it. the cabbage made the difference.

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Reviewer:

Tony

Reviewed: Jan. 14, 2012

This was yummy. I made a few small changes, though. I dredged the sirloin strips in seasoned flour and browned first, then adding beef stock to the pan before adding the vegetables. If I had time, I would have let it simmer for much longer to tenderize the beef, but it was still good.

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