Reviewed: Jun. 3, 2013

Meh. Neither my hubs or I were all that impressed with this. Not only was this bland, the meat had an odd (i.e. overcooked) texture. Bite-sized cuts of meat can sometimes dry out when slow cooked and that is exactly what happened here. Traditional Swiss steak is prepared using cube steaks (which essentially are round steaks that have been pounded thin / tenderized). It stews for several hours at a very low temperature (usually in an oven). If I were to ever attempt making Swiss steak again, that's how I'd prepare it. The idea of serving this over mashed potatoes was great (we did ours), but that's the only part of this meal that appealed to us. Thanks anyways, COOKCOOK57. :)

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Reviewer:

Chef Mickey (aka Mickey)

Cooking Level: Intermediate

Home Town: De Soto, Missouri, USA

Living In: Elgin, Illinois, USA

Reviewed: Jan. 3, 2013

Very easy! I made it gluten-free by replacing the flour with corn meal. Very tasty and the family enjoyed it...which is all that matters!! Thank you.

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Reviewer:

Taby Cat

Cooking Level: Intermediate

Home Town: Piscataway, New Jersey, USA

Living In: Pittstown, New Jersey, USA

Reviewed: Dec. 3, 2012

I really liked that this recipe used a lot of vegetables. Seeing all the colors in the pot made me feel good about the vitamins and nutrients. The finished product was alright. I was glad I substituted one can of diced tomatoes with green chilis or it would've been a little bland for my taste. I wish the liquid thickened up at the end to make a more hearty gravy. Serving over mashed potatoes is a very tasty way to present this, as well as a good way to keep the juices contained. I think this will be 4-star after the leftovers sit in the refrigerator overnight. We'll see! There is a Paula Deen version the Food Network site. I'm going to make that and compare the two.

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Reviewer:

StacyHoehle

Cooking Level: Expert

Home Town: Prospect, Kentucky, USA

Reviewed: Nov. 29, 2012

I have longed for my mother's Swiss Steak and I have not had it since before she passed away. I gave this a shot. I did not sautee the veggies but added. It was fantastic! My sister even praised it. I see have added mushrooms which I will try next time. I had to use a little more salt to take away the sweetness of the tomatoes. Also, I purshed two very large cans of tomatoes, which was twice of what was called for. I am glad I did.

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Reviewer:

ColdWarVet

Reviewed: Nov. 11, 2012

Very easy and very good, so good I had to forward the recipe to my mom as she loves swiss steak

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Reviewer:

C Anselment

Reviewed: Sep. 11, 2012

Excellant recipe Cookcooks57, will make again and again. I followed the recipe as printed. I think the meal has a better flavor when the meat is browned first. I then deglaze the pan with the juice from the diced tomatoes, then added it to the slow cooker.

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Reviewer:

Bill

Cooking Level: Intermediate

Reviewed: Aug. 24, 2012

I liked this. I added onion, red wine, french onion soup mix, beef boulion cubes. I substituted one can of tomatoes for 1 can of tomatoe soup. May it more 'tomatoey'. I also half the amt of brown sugar.

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Reviewer:

Teresa

Home Town: Warwick, Queensland, Australia

Living In: Tumbler Ridge, British Columbia, Canada

Reviewed: Jul. 29, 2012

Added crushed red peppers to the flour mix. Great Dish!!!

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Reviewer:

julie

Reviewed: May 4, 2012

Wonderful flavor!! I followed the recipe except to add a heaping teaspoon of minced garlic and I didn't have quite enough carrots. My meat was probably closer to 2 pounds, but browning the meat was key I think. It made an awesome gravy without having to do anything to it...just serve it up over mashed potatoes! We'll be doing this recipe again. Thanks!

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Reviewer:

gtyyup

Cooking Level: Intermediate

Home Town: Hillsboro, Oregon, USA

Living In: Princeton, Oregon, USA

Reviewed: Apr. 2, 2012

This recipe was amazing!! I switched it up a bit though, and loved the end result and so did hubby! I added 1 green pepper and 1 red pepper. I used 1 can diced tomatoes with juice and 1 can whole tomatoes in juice (and just mashed them up with a fork). I omitted the brown sugar, and added a dash of Gravy Master. Also I didn't saute the vegetables or brown the meat beforehand-- just didn't have the time and I thought the veggies might end up overcooked in the end. Instead of cooking for 8-10 hours on low, I cooked for 4 hours on high and then 1.5hours on low. The end result was amazing-- the meat was perfect and tender, and the flavors were delicious served over brown rice. Will definitely make again-- so easy!

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