Swiss Steak

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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!

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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......

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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.

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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!

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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!!!

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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.

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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.

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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.

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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.

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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.