Swiss Steak

Total Time:
3 hr 15 min
Prep:
45 min
Cook:
2 hr 30 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 2 pounds beef bottom round, trimmed of excess fat
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 3/4 cup all-purpose flour
  • 1/4 cup vegetable oil or bacon drippings
  • 1 large onion, thinly sliced
  • 2 cloves garlic, minced
  • 2 stalks celery, chopped
  • 1 tablespoon tomato paste
  • 1 (14.5-ounce) can diced tomatoes
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 tablespoon Worcestershire sauce
  • 1 1/2 cups beef broth
Directions

Preheat the oven to 325 degrees F.

Cut the meat with the grain into 1/2-inch thick slices and season on both sides with the salt and pepper. Place the flour into a pie pan. Dredge the pieces of meat on both sides in the flour mixture. Tenderize the meat using a needling device, until each slice is 1/4-inch thick. Dredge the slices on both sides once more and set aside.

Add enough of the bacon drippings or vegetable oil to just cover the bottom of a 4 to 5-quart Dutch oven set over medium-high heat. Once the oil begins to shimmer, add the steaks to the pan, being careful not to overcrowd. Cook until golden brown on both sides, approximately 2 minutes per side. Remove the steaks to a plate and repeat until all of the steaks have been browned.

Remove the last steaks from the pot and add the onions, garlic, and celery. Saute for 1 to 2 minutes. Add the tomato paste and stir to combine. Next add the tomatoes, paprika, oregano, Worcestershire sauce and beef broth and stir to combine. Return the meat to the pot, submerging it in the liquid. Cover the pot and place it in the oven on the middle rack. Cook for 1 1/2 to 2 hours or until the meat is tender and falling apart.


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Pairs Well With
Merlot

Jammy, earthy red wine

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4.8 222
Very good but be sure you use all of the beef broth or it will turn out dry. I really liked the seasoning.  item not reviewed by moderator and published
Love this recipe.  We're trying to cut down on the red meat, so we like to use this on boneless pork loin. item not reviewed by moderator and published
Very good. I had top sirloin so used it following the recipe exactly as to preparation. Use smoked paprika because it does make a difference. My husband enjoyed it too much and over ate. Our adult son took leftovers for tomorrow's lunch at work. item not reviewed by moderator and published
I made this for the first time tonight - made some substitutions: consomme for the beef broth, and seasoned stewed tomatoes & onions instead of diced tomatoes and paste. Turned out great! My picky chef boyfriend even thought it was really good! item not reviewed by moderator and published
I've said it before and I'll say it again. If you don't have SMOKED PAPRIKA, don't make this recipe. Either buck up and pay the $6 for smoked paprika, or don't make it at all. YOu reviewers who said it was bland?... well, you used plain paprika. Stop altering the recipe and then complain that it didn't turn out. item not reviewed by moderator and published
Just made this for this evenings meal, WOW!!!!!!!! Absolutely delicious. I did thicken gravy by making a rue while browning onions. I also used half bacon grease half olive oil. I added green and a little red pepper and used beef bouillon since I didn't have beef broth on hand. Turned out magnificent. I also used top sirloin cause that's what I had. Thanx !!! item not reviewed by moderator and published
Not our favorite but was okay. I like garlic but to me, the garlic was the only flavor that I could taste. Will be trying other swiss steak recipes instead of this one again. item not reviewed by moderator and published
recipe was great, rave reviews from my picky husband. The only change I'd make next time is to use half a teaspoon of smoked paprika and half a tsp of sweet paprika. item not reviewed by moderator and published
I followed this recipe exactly, my family and I both want to know where's the flavor. Very bland, without the taste of tomatoes it would have truly had no flavor at all. Sorry I choose to follow this recipe. item not reviewed by moderator and published
I have been making a great tomatoless swiss steak because of a family member's dietary needs and was in to trying something traditional. My husband RAVED-it is a great recipe and turned out really well- I followed the directions except that I don't have a pot with a lid, so I cooked everything on the stove in a 14" skillet and transfered the meat to a glass baking dish covered with foil while the veggies and seasoning cooked and covered the steaks with the sauce - re-wrapped the glass baking dish and baked as directed. I served with baked potatoes with butter and sour cream. Next time I make this I am going to add one chopped jalepeno for my husband. item not reviewed by moderator and published
After googling swiss steak I found that it is more about the method rather than the exact ingredients, so no worry in changing it up. I've made the recipe here several times and although the smoked paprika is an interesting twist it is by no means absolutely necessary. Just made it without, adding some fresh thyme and bay leaf and it was just as good. item not reviewed by moderator and published
This has been my year for taking classic recipes and putting my own twist on them. Did not do that with this one. It was absolutely perfect! Loved the smoked paprika and may add the carrots next time as so many others did. Will use again and again I'm sure. item not reviewed by moderator and published
This was fantastic! I followed the recipe exactly but I did add two sliced carrots. It was so flavorful and my husband loved it. I served it over noodles with butter, parsley and Parmesan. I will definitely make this again!! item not reviewed by moderator and published
I remember my mother's Swiss steak simmering all day. It was heavenly, and so is this recipe. I wouldn't change a thing. It is perfection. item not reviewed by moderator and published
I was hankering for this childhood recipe and on this snowy day, it was a good time for this comfort dish. I did not use bacon grease but rather browned the meat in olive oil. I also added green bell pepper. It tasted just like what my Mom used to make. Thanks Alton. It's a keeper. item not reviewed by moderator and published
The only Swiss steak recipe I use. The meat is item not reviewed by moderator and published
Did not like this dish; meat was very tender, but flavor disappointing. I was hoping for more given the "author's" notoriety. item not reviewed by moderator and published
This recipe is fabulous! Alton's Swiss steak has become a favorite in our family. Served with green beans and mashed potatoes, it's real comfort food. I used regular paprika rather than the smoked because it's what I had on hand. Thanks Alton. It's delicious! item not reviewed by moderator and published
Hated it. Swiss steak does NOT contain paprika, much less smoked paprika. OR bacon drippings. Were I making goulash, yeah, at that point I'd use both. But traditional swiss steak is salt, pepper, garlic, onions, bell pepper, and tomatoes. Maybe some Worcestershire sauce and a touch of dry mustard. If I'd intended to make Hungarian Goulash, this recipe would have been great and I'd have cut the meat accordingly and made egg noodles. Totally disappointed, and usually Alton's recipes never leave me feeling this way. item not reviewed by moderator and published
Made twice....I think cube steaks work best. Once I tried it w/ top round that was a little more "chewy ", but good.( top round needs a bit more tenderizing I think I added a PINCH more of each seasoning and added them to the flour before dredging meat. like sevral others I added 1 to 2 medium carrots , & 1 to 2. Green peppers.. I also add 1/2 C to 3/4 C of dry red wine ( Cabernet Sauvignon item not reviewed by moderator and published
Followed the recipe except used chuck eye and did not flour it. Had to purchase the smoked paprika and it was well worth it. This recipe is divine! item not reviewed by moderator and published
I had this dish many years ago at a diner and loved it! I was so happy when I found this recipe. I made it last weekend and it was absolutely delicious! I used cubed steak instead of the round... let me tell you, it was so tender you could eat it with a spoon. This is one recipe I will make very often. Thanks Alton! item not reviewed by moderator and published
Good recipe, but didn't knock our socks off. My husband is on a heart diet, so skipped the bacon, which could be reason didn't knock our socks off, since missing that flavor in dish. I did use venison in place of the beef, which I do for most beef dishes, since husband is a hunter. I did what other reviewers suggested and added red wine & sliced carrots & combo of red, orange & green bell peppers. I used beef stock vs. beef broth thinking it would give it a deeper richer flavor. Also, cooked in slow cooker since summer time. I waited to add vegetables til last 2 hours of cooking so they wouldn't be over cooked & mushy. Found it to be too soupy, so added flour whisked into some water to help thicken up. I found that the smoked paprika did not add any different flavor and was disappointed (first time I ever used smoked paprika. So I added extra smoked paprika to the leftovers along with a touch more wine, Worcester sauce and garlic. That seemed to vamp up the flavor. item not reviewed by moderator and published
Delicious. I've been craving the food I grew up with lately and this fit the bill ! I am a pressure cooker user and I used cubed steak and cooked for 20". It was a bit mushy, so next time, I'll only cook for 15". I did not have bacon, so I used olive oil and I forgot the paprika (I'll get the smoked kind for next time, but the flavor was as I remembered it...mmmmm. item not reviewed by moderator and published
This tasted great! I used chuck steak and it didn't get dry like round or sirloin can when braised. Added big chunks of carrots too. Family loved it. Served it over rice. The smoked paprika gave it a new depth of flavor. Will make it again. item not reviewed by moderator and published
I just finished eating this. The smoked paprika makes it. Wonderful, rich flavor. I used about 2 tbsp of tomato paste (leftover from another recipe. This will be even better tomorrow. item not reviewed by moderator and published
Yummmm....even my grandchildren (who are very picky eaters, loved it!! item not reviewed by moderator and published
Flavorful and tender, my husbands favorite dish! item not reviewed by moderator and published
I am not fan of swiss steak. The recipe was good family loved it. Came out perfect. I just do not like swiss steak. It is a great recipe if you like swiss steak. item not reviewed by moderator and published
My husband And I thought this was a definte go to. Relatively in expensive. I served it with noodles. I still can't seem to cook for two:- I will get it eventually. item not reviewed by moderator and published
This recipe is great. Will add to my cookbook. item not reviewed by moderator and published
This was delicious! I made a couple of additions as suggested by other reviewers - mushrooms, yellow and green bell pepper slices and a splash of red wine. This is a terrific way to make an inexpensive cut of meat tender. I will definitely make this again! item not reviewed by moderator and published
Love this recipe: simply the best Swiss Steak recipe I have ever made. The smoked paprika is the key ingredient which makes this so yummy (Good call, Alton!. I serve it with yellow/saffron rice as it seems to go well with this, and steamed broccoli tossed with Plugra butter (and yes, the brand Plugra DOES make a difference! After cutting your broccoli, place in steamer bag but do not cook according to steamer bag recommendations: Make it 2 minutes in the microwave steamer bag for a nice crisp, tender broccoli. Then toss it with the melted Plugra butter that you have put in a casserole dish then into the oven while everything else is finishing. If you're a bread-eater, buy those 'Steakhouse' brand rolls in the bakery section at Food Lion (one of the few things I choose to buy from them and you can heat up as many or few as you like. Just some ideas I think you'll like. item not reviewed by moderator and published
i have made this recipe 20 times or more it is so great!!! i don't cook it in the oven for the last step, i put it into my crock-pot and cook it there. sooo goood!! item not reviewed by moderator and published
Great flavor! I agree with prior reviewers that adding carrot and a little wine complements the flavor. Didn't have dried oregano but fortunately had some left in my herb garden but not enough to do the trick so I added a bit of rosemary & a bay leaf. item not reviewed by moderator and published
This was great even with the cheapest cut of meat!!! I used some thin sliced shoulder steaks for this recipe and it really made the meat tender and delicious. Before frying the steaks I put some Adobo seasoning and lime juice on them and let them marinate for half an hour. I then followed the recipe and my family thought this meal was a hit. With the price of meat these days I really love recipes that turn tough cuts into something good. This is one of those recipes. I am definitely adding this to the weekly menu. item not reviewed by moderator and published
I have cooked alot of Alton's recipes and this one was delish! item not reviewed by moderator and published
This is GREAT. I hadn't had Swiss Steak in a very long time and wasn't sure how to approach it. This recipe is so wonderful--quick, easy, and YUMMY. I would serve this for company. The only thing that I did differently was cook it low and slow on the stove top since I didn't want to heat the house in July! item not reviewed by moderator and published
Reminds me of what my mother made when I was little... turned out great. Will definitely be making it again!! item not reviewed by moderator and published
Awesome! i have cooked this several times, always a winner goes great with mashed potatos item not reviewed by moderator and published
Fabulous. I did add a chopped carrot, chopped red pepper and a couple cloves of garlic with a spash of red wine and a tablespoon of Kitchen Bouquet. Extremely rich, flavorful and fork tender. item not reviewed by moderator and published
I had not made swiss steak for years and chose this recipe. I am so glad that I did. My family came for dinner and the raves were amazing. I see why people rate it 5 stars. Very flavorful. I did add green bell peppers and served the sauce with noodles. item not reviewed by moderator and published
Divine Swish Steak recipe! item not reviewed by moderator and published
Excellent recipe, thanks. Needs no tweeking, and carrots add well to this mix. You can also use a slow cooker for 6-8 hours. Just perfect! item not reviewed by moderator and published
Amazing! Company quality as my dad would say. Even my 2 year old niece loved it. item not reviewed by moderator and published
Just wonderful, but used cubed steak from the supermarket. Delicious in every way! item not reviewed by moderator and published
OMG my wife just prepared this recipe and WOW - It was delicious ! We paired it with mashed potatoes from (thepioneerwoman and green beans and it was a delicious meal. We will definitely be making this one again !! item not reviewed by moderator and published
This recipe was awesome! I haven't had Swiss Steak in years & years, so it was a treat. It was a bit time consuming, but well worth the effort. item not reviewed by moderator and published
I never liked Swiss Steak as a kid, but this recipe is delicious!!!!! I've made it 5 or 6 times over the past couple of years & my kids like it too! I like to "tone it down" a little by sticking to the recipe, but adding about 1/2 lb. more beef along with 1/4 C more broth to keep it covered. It goes great with rosemary & thyme roasted red potatoes, roasted asparagus & homestyle biscuits. Good Eats! item not reviewed by moderator and published
This recipe doesn't disappoint... it turns out perfectly and delicious every time! Thanks Alton! item not reviewed by moderator and published
Absolutely delicious! item not reviewed by moderator and published
perfect! item not reviewed by moderator and published
All I can say is ymmmmmmmeeeeee! Don't mess with perfection, this is the real deal! Thank you Mr. Brown. item not reviewed by moderator and published
I used cube steak purchased at supermarket (sorry AB, but it was terrific. The depth of flavers was amazing. Sorry Mom, but this was better than I remember from childhood! item not reviewed by moderator and published
Loved this recipe, thanks Alton : I served it over a small bed of Jasmine rice to soak up some of the delicious sauce. I did add a bunch of fresh mushrooms and a splash of wine for flavor too. It was so much like my moms that now it is on the monthly Sunday dinner list. item not reviewed by moderator and published
This is a great recipe. Easy to make and very tasty. I used cube steak and it came out fall apart tender. I also added more tomatoes and fresh mushrooms. Even my kids ate it and they do not like vegis. Give this a try! item not reviewed by moderator and published
It has been over 40 years since we had Swiss Steak and this recipe was better than any I remember. It is going in the regular rotation of dinners at our house. The only changes I made was using fresh oregano, adding one sprig of fresh thyme and cutting the beef broth to one cup and adding 1/2 cup of red wine to make up for it. This brought back memories of the school cafeteria when real ladies cooked real food for lunch. Oh, for some cafeteria rolls and green Jell-O. item not reviewed by moderator and published
Love this recipe. It's easy, tasty and just what you want for a satisfying, home cooked comfort meal. I make it exactly to the recipe, would be such a shame to change anything. item not reviewed by moderator and published
My Mom was the best! But this is close. no celery lots of garlic. And she served it with rice,noddles or mashed potatos..thanks another gr8 recipe item not reviewed by moderator and published
Yum! I used ground beef instead of steak. I am always looking for another way to utilize ground beef since my husband doesn't like steak. (weird, I know Since I was using ground beef, I skipped the dutch oven, formed hamburger patties, salted and peppered, fried them lightly first in vegetable oil infused with bacon. Dredged them in flour, placed them in a casserole dish lightly oiled with the frying oil, sauteed the onion, garlic, and celery until soft; added tomato paste tomatoes, broth and spices, allowed to reduce for 15 min, poured over the meat patties and placed them in a 325 oven for 45 min. These are hubby approved! item not reviewed by moderator and published
Easy and Delicious! item not reviewed by moderator and published
I loved this recipe. I used Cube Steak instead and added green pepper. My son is not much of a beefeater, but he is also somewhat of a "Foodie" and loved it as well!!!!! item not reviewed by moderator and published
An interesting twist on an old favorite. I enjoyed the flavor that the ingredients added. My first time useing smoked paprika was successful. item not reviewed by moderator and published
Wonderful - very similar sauce to Osso Bucco, like mom used to make. She pasted away and I could not find a similar recipe anywhere. Many used ground beef or brown gravy and onions which is not what I grew up on. Great and easy if you buy the round steak already tenderized at the store! I added two chopped carrots and used olive oil in place of bacon fat. item not reviewed by moderator and published
This is a perfect recipe. I have made this many times for my family and its always great. Follow exactly, especially the tenderizing of the meat and you can't go wrong. Also turns out well in the crockpot instead of the oven. item not reviewed by moderator and published
Great taste I used a pressure cooker so it was done in about 55 minutes item not reviewed by moderator and published
Was great. We put the mixture of onion, celery, and tomatoes on mashed potatoes along with the steak. I added carrots and yellow sweet pepper to the mixture also. The steak was so tender you did not need a knife. item not reviewed by moderator and published
Loved it, as did everyone else.... No leftovers. Second time used cabbage instead of celery. Just an excellent recipe... Thanks Alton item not reviewed by moderator and published
Turned out great. I substituted a huge cast iron skillet in place of the dutch oven and covered it with foil. That made the browning step much easier. Instead of using garlic and oregano I use a can of diced tomatoes that had garlic and oregano already in the mix. I added about a quarter cup of green pepper in the sautee step. My oven cooks pretty fast so it was soft as butta' in about an hour. Looking forward to eating the leftovers tomorrow. item not reviewed by moderator and published
This was Way Not My Mother's Swiss Steak. But we loved it and will be eating it again soon. (I added mushrooms but left the seasoning as is.) Even the little ones slurped it down. The picky eaters went back again. Guess we liked it. item not reviewed by moderator and published
This was absolutely AMAZING! About to make it for the second time! item not reviewed by moderator and published
Wow! This was an amazing dinner. Even my hubby loved it and he's pretty picky especially when he normally does the cooking. I added mushrooms and also decided to throw the sause together the day before so I only had to work with the steak. While I was at it, I doubled the recipe so I could freeze half if it turned out well. I bought the cheapest cut possible and even though I got the knives out, no one used them! It turned out that tender! And the suace... just wonderful and I have some in the freezer! I laminated the recipe and will definitely make this again! item not reviewed by moderator and published
Very Good. I was looking for something different than my usual Swiss Steak. This was it. Followed the recipe, including the smoked paprika, which is a necessity. I used a non-stick skillet and coated the bottom with oil, not the full 1/4 cup. It was not oily as some reviewers stated. Next time I will add mushroom as someone suggested. Try this, it's delicious. item not reviewed by moderator and published
The best Swiss Steak recipe I have found, to date. A bit time consuming, but worth every minute. item not reviewed by moderator and published
My family loved this recipe. The only variation I made was to add some of the parika to the flour mixture as well as the sauce. I think next time I make this I may try adding mushrooms. item not reviewed by moderator and published
This recipe was mouth wateringly good. My hats and my apron off to Alton Brown and his GOOD EATS! item not reviewed by moderator and published
This was the best!! Always wanted to know how they made swiss steak, now I know. Don't have to buy those oven bags and seaoning brands anymore. When I made this for my family, I went out and bought a dutch oven, although pricey, I love it! I used more worcestershire sc., whole can of tom. paste(I had more meat than recipe calls for,paprika(I used the sweet, more beef broth.--It was GREAT! Thank you Alton---YOU ROCK--LOVE YOUR SHOW!! item not reviewed by moderator and published
Excellent. Much better than my depression-era mother used to serve! I'll even serve this for guests! item not reviewed by moderator and published
Absolutely delicious! I cut back on the cooking oil as some people suggested and used "swissed" round steak. I will probably try this in a slow cooker. Now what else can I do with all this smoked paprika? item not reviewed by moderator and published
My husband said I outdid myself. In an effort to make comfort food as healthy as possible I used canola oil instead of bacon drippings and spooned off the excess fat after baking. It was wonderful. item not reviewed by moderator and published
Alton comes through again with this family pleasing recipe! The steaks came out tender and the smoked paprika was wonderful... adding this to my list of faves! item not reviewed by moderator and published
I followed the recipe perfectly, except I cooked it in a slow-cooker. The doneness of the meat and consistency of the sauce was fine, but I found everything lacking in flavor. I don't know if Alton used low-sodium beef broth, but I've learned to always use low-sodium broth in cooking because I've had too many instances of recipes resulting over-salting when a lot of broth is used and there is a long cooking time. At the end, I added more W-sauce, salt, smoked paprika and oregano, and this greatly improved the flavor of the dish. I wish I had done that in the beginning so the steak could soak up the better-tasting sauce. item not reviewed by moderator and published
Skip the cutting of a roast and tenderizing, I used cube steaks. The recipe is great, I only did one other adaptation and removed the flour step. No reason for it other than extra calories, you're already thickening it with tomato paste and the long term cooking isn't sealing anything in as you would with quick fry things. Do use Le Creuset cookware if you have it, with minimal oil or bacon drippings, then once you add the liquid all that great browned on stuff becomes part of it and gives a much richer deeper brown color. I also used fresh oregano, not dried, and a bit of fresh parsely. item not reviewed by moderator and published
I have made this recipe many times and each time I make it-it just gets better! Even my husband who has nightmares from his childhood about round steak just loves this recipe! item not reviewed by moderator and published
Mom taught me to make her swiss steak in 1960 when I was 16. I could almost remember it from heart, but i had forgotten how long and what temperature. Salt, pepper, flour, and criss cross pound with the back of the butcher knife till very thin. 1 onion chopped, 1 green pepper chopped, and 1 can of tomato sauce. I used your time and temperature and it was as wonderful and tender as I remembered. A million thanks...... item not reviewed by moderator and published
Followed recipe exactly and meat was very tender. However was very "beefy" tasting where I view swiss steak as more "tomatoey" which was an easy fix. Added 1/2 can tomato paste, 1/2 t lemon pepper, and 1 T italian seasoning. Other than being greasy (I used 3 strips of bacon) which rendered far less grease than the recipe called for the end result was fantastic with additions. item not reviewed by moderator and published
DID NOT HAVE SWISS STEAK IN YEARS AND THEN SAW PAULA MAKING IT. AS USUAL, I CHECK ALL THE RECIPES TO SEE WHAT THE DIFFERENCES ARE AND ALTON'S APPEALED TO ME. I USED THE AMORE TOMATO PASTE IN A TUBE - WHICH IS A DOUBLE CONCENTRATE AND CAN OF STEWED TOMATOES. ADDED MUSHROOMS AND EVEN HALF A GREEN PEPPER. IT COOKED IN 90 MINUTES AND LIKE SOME OTHERS DID NOTICE SOME GREASINESS TO THE SAUCE - ATE IT ANYWAY AND IT WAS GOOD. NEXT TIME I WILL REMOVE THE FAT , BUT NOT THE FOND. PAIRED THIS WITH TYLER'S LEMON SMASHED POTATOES WHICH ARE OUTRAGEOUSLY GOOD. NICE DISH, ALTON AND BOY, WAS THIS MEAT CHEAP! item not reviewed by moderator and published
This was the recipe I picked to try the first package of round steak from our recently purchased locally grown, grass fed beef. It was a great choice, as my family loved it. The only thing I did different was use regular paprika. Thank you for this recipe, we plan on making this recipe again!!! item not reviewed by moderator and published
The only short cut i took was when i bought my roast, i asked the butcher to go slice it and use their tenderizer on it. followed all the directions aside from that and used exactly the ingrediants in the recipe. everyone loved it. its sure to be a regular feature on the dinner table in our home. thanks Alton. item not reviewed by moderator and published
I was almost afraid to try this because I had regular paprika. It was so good without the smokey paprika, I can't wait to try it WITH. I used bacon grease (I'm from the south, so I always have it on hand) and the beef soup base in the jar, because that is what I had. Mercy, it was good. item not reviewed by moderator and published
This is the easiest and most delicious swiss steak recipe I have ever run across. I have been trying for years to make swiss steak "like Granny used to make" and always fell short. My dad says this is pretty darn close to Granny's recipe, which is high praise indeed. Do make sure you use smoked paprika.....it makes all the difference. I have substituted cubed steak when I was in a hurry. You just have to adjust the cooking time down a little. item not reviewed by moderator and published
The headline says it all. I read a few reviews saying it was bland, didn't have much flavor, etc. You have to use smoked paprika. This was easy to make, about 30 minutes from taking my ingredients out of the fridge until I put it in the oven. It has become one of my familiy's favorites, and it's cheap too! That $8.00 tin of smoked paprika will last a good long time. item not reviewed by moderator and published
I made this in the slow cooker and it came out delicious. Even my picky three year old ate his whole serving and asked for more! Love it and I will be making this again soon. item not reviewed by moderator and published
I can not beleive how tender this steak is and how easy it is. item not reviewed by moderator and published
Absolutely Awesome! Alton is the most consistently 5-Star on Food TV--consistently reliable and accurate ecipes To the poster who doesn't know what to do with leftover tomato paste: put the rest in a sandwich baggie with a twist tie and freeze. Because I only cook for two now, I have lots of odds and ends left over from recipes. I keep a basket in my freezer with baggies containing these and stuff to dump into a stock on a moments notice--tomato paste/sauce, canned beans, evaporated/condensed milk, coconut milk, pesto, garlic butter, parmesan cheese rinds, onion ends and skin,celery leaves, fresh basil and other herbs at the end of their fridge life, cream cheese, eggs that are getting to best before date (remove from shells first!), etc.--they thaw in hot water in minutes and are good to go. item not reviewed by moderator and published
I can't rave enough about this recipe.It's amazing and flavorful. Everyone I've ever made it for has loved it. My grandmother-in-law; who could find fault with a saint, even used the word spectacular and loved it!!!! it's easy to make, hearty without being overbearing. The smoked paprika really makes the difference. Do not skimp on this. Also, I do agree with other posters that it can be a tad on the greasy side. Ensure your meat is trimmed of fat and I put the bare minimum of oil in the dutch oven and only added more if I needed it. That really helped. Don't cheat yourself. MAKE THIS DISH! Thank you Alton! item not reviewed by moderator and published
This is the best swiss steak that I have ever made. The whole family loved it! item not reviewed by moderator and published
I made it as per recipe. Very good flavors and meat is tender. I love AB! item not reviewed by moderator and published
We had not had swiss steak in years but both of us wanted some. Followed your recipe and what a delicious main course, just like we remembered!! Thanks for a great recipe!!!!!!! item not reviewed by moderator and published
This was AWESOME! Only thing I did differnt was use regular paprika. It was a bit GREASY so I would definitely use only the bare minimum on the oil but the meat almost fell apart. I cooked for 1.5 hours in the oven. This will be a regular meal at my house. item not reviewed by moderator and published
quite tender. A tip, I have noticed that I do not get the same flavor if I do not use my cast iron Dutch oven without the enamel coating. item not reviewed by moderator and published

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Make It 5 Ways: Steak