Swiss Steak

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I wish reviewers wouldn't post a review if they dont follow the recipe as written. To only give this two stars is just wrong. It deserves TEN.If you don't use the smoked paprika (no not the regular paprika..the SMOKED paprika, dont be disappointed if it doesn't turn out. If you dont have smoked paprika or dont want to spend the 6 bucks to buy it, then dont bother making this. It is required. Someone used chicken broth because they didnt have beef broth and then stated it wasn't any good. Good grief, use the proper ingredients! This is fantastic. It was tender , the gravy fantastic. and make sure to use a dutch oven, so it all steams well!

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I can not beleive how tender this steak is and how easy it is.

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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.

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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!

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This is the best swiss steak that I have ever made. The whole family loved it!

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I made it as per recipe. Very good flavors and meat is tender. I love AB!

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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!!!!!!!

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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.

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Made a few mistakes but it still turned out GREAT! I didn't have smoked paprika,
just regular and I had bought a 4 lb. bottom round roast already sliced. And the slices were less than 1/4 in. So I followed the recipe (meaning I weighed out 2 lbs for the dinner and froze the rest and when it came time to serve over the buttered noodles I had made, it kind of fell apart into sort of a stew. But hey, didn't bother our family at all. It tasted so good! I personally like to squeeze a bit of lemon or lime juice over the top before serving, it really brightens all the flavors, but that's just me.

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This receipe was so good! The meat fell apart and the flavor was spectacular. I made it with Giada's Baked Mashed Potatoes, with Pancetta, Parmesan Cheese, and Breadcrumbs and Kraft's stuffed sausage mushrooms as an appetizer. The family raved. Keeper.