Swiss Steak

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My husband was craving Swiss Steak and he had been asking me to make it for quite sometime. I did not have a recipe for it so as always, I went to Paula Dean for assistance. This recipe ROCKS! The meat was falling apart, tender and the flavors were amazing. I wouldn't change a thing! For those of you who didn't think it was flavorfull or tender....you obviously did something wrong. This recipe needs NO adjustment. I have made it a few times and we never have leftover...it's definitely a crowd pleaser! Thank you Paul Dean...you ROCK!

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This is a good recipe but I could not say Excellent. A definite keeper as the meat turns out very tender. I also put fresh mushrooms in for added flavor. I am going to try this with venison.

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When I'm in the mood for comfort food,Paula comes to my mind. Over brown rice, to make it healthy, Yum, Yum. I loved it !

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That's what my family said all during dinner tonight. This recipe was super easy to make. I did brown my cubed steaks in the dutch oven and when browned, removed them and deglazed the pan with about 1/4 red wine and cooked it down to almost completely evaporated. Then, added the veggies, including some sliced carrots because my family love them. I added 2 cans of tomatoes because I had more meat then the recipe calls for, but otherwise completed the recipe as shown. The meat was fork tender and very flavorful. I served it with a side of oven roasted potatoes. Excellent meal!!! Thanks Paula

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Jennifer from San Diego, that is one of the funniest reviews I have ever read! I almost laughed myself right out of my chair. Thanks kid, that was great!

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This was a really delicious and easy recipe! I've been dying to try it ever since I saw Paula made it on her show. I decided to do it for my grandmother's birthday dinner party. I didn't have any round steak so, I substituted it for stew meat. Yes, I said stew meat! I know it's not round steak but, the end result was the same. I cooked the stew meat just like the recipe said and it was delicious! Tender too! I got rave reviews! The only change I made was, I used beef broth instead of water. I encourage everyone to try this recipe. Even the cooking novices! Next time I make it, I'll make sure I buy some round steak!

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I made my mom's Swiss Steak a long time ago but couldn't find the recipe when I wanted to make it today. I couldn't find her at home, so I found the next best thing with Paula's recipe. As it turns out, this swiss steak recipe is EXACTLY like my mom's with one small exception -- she uses STEWED tomatoes rather than diced tomatoes (have to admit I like the stewed a little better. Warning....bring tissues to the dinner table, because served over buttery mashed potatoes this recipe will make you cry! I feel sorry for those people who rated it bad because they either have no taste buds left, they can't cook worth a dang, or they just hate everything in life.

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This recipe turned out excellent! It was my first attempt to make swiss steak and I wanted to try something new for my picky husband for dinner. He LOVED it! I made a few small tweeks to use what I had on the shelf. I used one 14 oz can of diced tomatoes with green peppers and a jar of super chunky green pepper and mushroom spaghetti sauce. (I like it more saucy! Also on the meat I didnt tenderize it. I used regular thin cut round steaks. I sprinkled them with garlic salt, black pepper and seasoning salt. Then dredge in flour and browned. I slow simmered mine for about 90 minutes and it was SO tender! I served with mashed potatoes and green beans and my husband cleaned his plate! This is a keeper! Next time I may add fresh sliced mushrooms along with the onions and green peppers! Thanks Paula!

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Paula - this dish was excellant! A note to the bad critic: if you want a spicey dish make gumbo. Swiss Steak is Swiss Steak; it is not supposed to be overly spicey. The key, as Paula states, it to properly coat the meat with flour before browning. The flour will thicken the dish, so no tomato paste will be required. Also, the meat must be browned first. I doubled the recipe and used a can of 'mini dice tomatoes' (new from Hunts, as well as a can of crushed tomatoes. I like these types of dishes to be saucey so I can soak it up with bread. As another reviewer states below, I used UN-TENDERIZED round steak and it was STILL fork tender. I cooked the dish in the crockpot, and it was terific. As I am typing this, I am wearing my beloved Lady and Sons tee shirt that my sons purchased for me on their road trip to Florida during spring break six months ago. They made a detour to the resturant especially to get this for me! Unfortunately, they couldn't eat there (another goal, because the resturant was sold out for the night! Paula, this dish is definitely going on my rotating list of dinners.

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This recipe was NOT acceptable without major tweeking. Absolutely no flavor or substance. While simmering, add 2 TBS tomato paste, 2 beef boullion cubes, 1 tsp. sugar, 2 TBS worcestershire sauce, juice of 1/2 lemon, 1/2 cup red wine.
Roast the peppers and peel. This will add some flavor. At very end, add cornstarch plus 1 cup liquid from the pot, whisk and add to pot to thicken. Use crushed tomatoes instead of whole. Might as well just use someone else's recipe because this one's a dud. Love Paula but she needs to test her recipes before publishing.