Swiss Steak

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

First thing first...my mom and i have never heard of swiss steak...okay so when steak was on sale my mom brought it home and my dad suggested swiss steak we were clueless...i thought that meant steak stuffed with swiss cheese(which you got to admit sounds pretty satisfying too...oozement of cheese is never a bad thing..on the other hand it didn't sound so good when you type it lol..so i came on the site and to my surprise found the truth of "swiss" steak..and i'm telling you i could not handle the truth with the amazing flavors found in this dish....so thank you alton for the awesome recipe the smoked paprika was a nice touch ;-D

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I adapted this recipe for a cast iron dutch oven for cooking at a campsite. I started with a 3.5 lb. chuck roast and browned it on my gas grill. Meanwhile, to the dutch oven, I added one 28 oz. can diced tomatoes, 2 cans of beef broth, 1 small can of tomato paste, 1 1/2 Tbsp. worcestershire, 1 1/2 tsp. smoked paprika, 1 1/2 tsp. oregano, 3 stalks of celery (diced, 1 large onion (slivered and 6 cloves of garlic (minced. We had some bacon grease left over from breakfast and I threw some in too. (Be still my heart! Next I added the meat to the dutch oven, immersing it in liquid. I covered the pot with the cast iron lid and placed it on top of 6 hot charcoals with another 12 hot charcoals on top of the lid. (This is the equivalent of a 300 degree oven. Let it simmer for about 3 hours adding a new piece of charcoal to the top and bottom about every 30 minutes. When the meat is fork tender, toss about 8 ozs. of penne pasta into the pot. Cover and simmer another 10 or until the pasta is al dente. We served this in bowls with parmesan cheese on top. Green peppers, mushrooms and even black olives would have been a nice addition. This was a wonderful one pot meal for a chilly night at the campsite!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

this was great..beacuse i think you could def use whatever kind of beef steak is onsale or cheap or whatever cuz its gonna be tender regardless.. didnt have one of those tenderizer things, so i used a fork and meat mallet! haha it worked though. also...no dutch oven. did everything in a cast iron pan and then transfered it to my crockpot insert dish thing, and put it in the oven (with foil around any plastic. ate it with brown rice. so yeah..very tasty.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Fantastic. Try it, you'll be glad you did.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Most recipes I find require a little tweaking to get them right, Alton nailed this on on the first try, the smoked paprika makes it special. I do suggest using a nice eye of round roast cut into slices, this method requires no tenderizing and by buying a large roast at the local wholesale club we will get several tasty meals for a small amount of time and money.. Bravo Alton

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Alton's recipes never dissapoint, and this recipe is definitely one to remember to make time and time again.

For years I've searched for a Swiss Steak recipe that could rival Mom's (careless me, I never slowed down long enough to learn hers and Alton's version would make Mom proud!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This turned out great. My wife and I enjoyed it. I added three tablespoons of the dredging flour as I was sauteing the onion and celery to make a little roux. The sauce was nicely thickened and just wonderful. Had it with some mashed potatoes. We will make this one again. I could have just eaten the sauce by itself it was so good.

I bought a 42 blade tenderizer because of this episode and have been so happy with it. It really helped make the steak tender and cutable with a fork. The tenderizer has really helped make this recipe rock.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is the best swiss steak I've ever had. The sauce is so savory...I could eat it all by itself. Thanks Alton.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I make this every time bottom round is on sale. It takes a little time but it's well worth the effort. I usually serve it over baked brown rice with whatever frozen or fresh green vegetable I have laying around. Nothing bland here, that's for sure.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made this for a friend who was "in need" of some good 'ole comfort food following surgery. After adding all the ingredients to the pot I finished it in a 350 degree oven for 2 hours. I doubled the amount of meat using round steak (because it's what I had in the freezer and served it with the classic mashed potatoes and fresh green beans. It was terrific! Thank you, Alton!