Swiss Steak

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My husband is from the south and I am not. I turn to Paula's recipes often. As usual she didn't let me down! I used a can of crushed tomatoes instead of diced and chicken broth instead of water. I don't like chunky tomatoes and just thought chicken broth might give it extra flavor. It is an absolutely delicious easy meal. My husband and family loved it. The meat was tender and the flavors came together nicely. The " gravy " around the meat and veggies was awesome over mashd potatoes. I will make this again and again. Thanks again Paula!!!!

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I'm not a fan of Swiss Steak because I'm not a fan of cooking with peppers. However, my mother gave me some from her garden and I had some round steak in the freezer. I watched the "Slow Cookin'" episode this week and made this recipe. By the time it all simmers together for an hour and a half, the peppers mellow down and it's fantastic.

Believe it of not, I also did the mac and cheese and the peach & blueberry cobbler from this show and we had a real "Paula" supper. It was ALL really good and I had so much fun doing it!.

I would surely make this again!

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I made this recipe a few days ago and it was YUMMY!!! My family LOVED it and it's super easy!!! Paula you're the BEST!!!!

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I made this yesterday for my family and it was great. Spiced it up a little more, but all in all, it's a keeper. Thank you Paula, for another wonderful, homey, great tasting recipe. We all loved it!

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Great Swiss Steak. To all the people that left bad ratings. Southern people are great cooks. If you watched Paul on tv then you know to brown your meat first. I have tried this on the stove which I prefer but also in a crock pot as well as in the oven,yes I loved it that much. Anyone that cooks nows about the temp. to cook it on and for those that dosen't, the degrees is in the recipe. As far as it being a cheap cut of meat, be thankful you can buy it. Some people can't afford to buy any meat.Some people just want to fuss. Paula,you keep on with all the great recipes.This is so GOOD!!!!!!

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Paula, you have made my family so happy! Once I had my daughter off to school, I started to prepare this dish. It only took 30 minutes to fix and I was done. I added in fresh sliced mushrooms and filled up the can with beef broth instead of water. It made a rich and delicious gravy. Since we eat GLUTEN FREE, I served it over hot buttered QUINOA. I used our GF baking mix to coat the steak. This was so comforting for my daughter who had just started a new school and was a little anxious. We are blessed to have you in our lives and watch your show everyday. Thank you Paula. YOU GO GIRL!

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I made this yesterday for my family and am in a leg cast and have been for 3 months so it can't be very hard. I did exactly like she said do and went and bought the cast iron dutch oven like she uses and it was fabulous. My husband went wild over it. I added yukon potatoes the last 20 min.'s just so I wouldn't have to do mashed, and I did homemade cole slaw and mexican corn muffins. This meal was to die for. Paula, A+ as usual. We're coming to Savannah to your Restaraunt and I sure hope I get to meet you. Big fan.

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I made this tonight and we just couldn't get enough. I used a London Broil because that's what I add, browned the meat in a cast iron skillet first. Then I put the meat in a crockpot, added the rest of the ingredients as listed. I cooked it in the crockpot on low for 7 hours and the meat just fell apart. The gravy was fantastic tasting. I did add a little more garlic and I seasoned the London Broil with some meat seasoning along with salt and pepper. Served this with rice and enjoyed!!

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Traditional Swiss Steak takes hours to make, and I must say the most important part of the cooking process is a iron skillet well seasoned! I was looking for a Swiss Steak recipe while waiting for my granny to call me back and when she did, I read her this recipe. The recipe she gave me was from a cookbook her mother gave her when she married in 1938. In an iron skillet melt three tbs of butter and cook a whole diced onion, and a bit of garlic. While this is cooking, POUND your floured meat with a meat mallet and work in flour and salt and pepper. Brown the steak on high heat until its seared on each side and nice and brown. scrap up the goodies on the bottom of pan. Add a pint of home canned tomato's and cover the meat. Don't drain the tomato's. Add some diced bell pepper, and some diced mushrooms. Heat until boiling, then add a domed that's tight fitting to let no steam escape. Cook over very low heat for up to three hours until the meat is fork tender. About 30 minutes before the steak is done, turn.

We always served ours with mashed potato's and served the thick, brown gravy, which is what happens to the tomato's when its cooked properly, at the right temperature and the right amount of time! Always with fresh green bean's with a tbsp of butter!

You can make this a little easier with minute steak, but be sure to the cook the sauce down! The butter from the cooking of the onions and garlic, mixes with the flour pounded into the meat and makes a great roux, that mixes with the cooked tomato's to make a great brown gravy and the acid in the tomato's tenderize the meat!

You need to be patient with this recipe. I notice most people who liked this were from the mid-west and north-east. It just cannot be cooked in a slow cooker, why do you think no one makes it anymore!

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My family & I loved this but as previous reviewers have done I added additional ingredients. I added fresh mushrooms, beef bouillion, a bay leaf, and extra garlic. We had mashed potatoes w/ it & it was fabulous!!