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Swiss Steak Recipe

Swiss Steak

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Average Rating:

Total Reviews: 200

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  • on April 14, 2013

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    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.

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  • on March 18, 2013

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    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.

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  • on February 23, 2013

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    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.

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  • on February 17, 2013

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    Yummmm....even my grandchildren (who are very picky eaters, loved it!!

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  • on January 20, 2013

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    Flavorful and tender, my husbands favorite dish!

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  • on January 15, 2013

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    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.

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  • on January 09, 2013

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    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.

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  • on January 09, 2013

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    This recipe is great. Will add to my cookbook.

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  • on November 20, 2012

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    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!

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  • on November 13, 2012

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    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.

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