Swiss Steak

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The best Swiss Steak recipe I have found, to date. A bit time consuming, but worth every minute.

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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.

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This recipe was mouth wateringly good. My hats and my apron off to Alton Brown and his GOOD EATS!

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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!!

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Excellent. Much better than my depression-era mother used to serve!
I'll even serve this for guests!

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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?

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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.

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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!

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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.

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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.