Swiss Steak

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I recently had tooth implant surgery and can only eat soft food. This recipe was so tender I could eat it without any teeth in my mouth. I never had top round steak turn out as tender as it did in this recipe.

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I made this last night for my son and I - it was a hit. I did not have diced tomatoes but had two small cans of tomato sauce and used that instead. My son liked it and I will make again.

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This is a wonderful,savory, & satisfying dish. Taste awesome! I did make a few changes..i used rotel tomatoes with mild chili's & instead of a can of water i substituted with a can of beef broth. Also i gave it a little kick with a dash of cayenne. Cooked on 300 degrees for about an 1 & 45 min in my cast iron dutch. Will def be a reg meal for my family. My husband raved over this dish!

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This recipe was fantastic. I did make some small changes--I cut my steak into 4" squares, added 6 garlic cloves instead of 2, 1 stick of chopped celery, 1 large russet potato cut into 1" cubes and I used a can of beef consomme instead of water. Finally, I used my crock pot on high for 2 hours, then on low for about 3 more hours. The beef was fork tender and fantastic!!

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Oh yes what a way to bring in the new year my family recently moved & seen show a few days ago cooked everything enlised in the slow cooking episode. It was great no fabulous!With 3 lil ones in the house picky, picky I'd say, they all loved it ate every bite! Yummy were about to dig into the blueberry peach cobbler, we love you Paula!

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I have not tried this recipe but im am trying to find a similar recipe for chicken. i used o eat chicken wih a deep dark rough with such a wonderful rich flavor and cannot find a recipe. does anyone have a suggesstion? PLEASE HELP!!!!!

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was good, however I used sirlion, no mushrooms - carrots. Cover with tomato soup instead. Much better.....

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I was disappointed-The cooked tenderized beef steak had the consistency of liver, and was very dry. The tenderising was recommended. The sauce from the tomatoes, onions, and peppers was wonderful. Next time I will try regular beef steak, or sirloin steak. If anyone knows why this happened, let me know. Usually always have great luck with Paula's recipes.

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Made this last night. I used Sirloin steak, and pounded each piece. I substituted stewed tomatoes for the canned, and sliced fresh mushrooms for the peppers. I added 2T Worcestershire. Right before serving, I thickened with corn starch. My family LOVED this, and RAVED about it all day (those that were home kept coming into the kitchen and saying how great it smelled!.

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While recouperating from surgerry I spotted this recipe. It gave me great memories and what a wonderful "comfort food". It's taken a couple of weeks before I was able to make it but it's just like Mom's. The only addition I made was a couple of bay leaves. I pounded my own round steak and it was very tender. (I can remember Mom using the side of a dish to pound out her meat and it was always melt in your mouth good It was cooked on top of the stove as it's too hot to light the oven and we don't have a/c. For those of you who didn't care for it, perhaps you just don't have the memories of the dish that the rest of us do. I know that sometimes they help to "flavor" dish as much as any seasoning!