Swiss Steak

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I just made this and it looks really good, I am still cooking it. But I noticed that the recipe is a little different than the show.

They tell you to brown the meat in a skillet, transfer to dutch oven and add the rest of the ingredients. On the show you brown the meat in the dutch oven, remove meat. Brown peppers, onions and garlic. Then add meat on top of pepper and onions, add tomatoes and water and cover. The recipe doesn?t tell you to cover it.

It might not make a big different, but to someone who doesn't cook a lot they might be confused and not brown the onions and peppers.

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This is a fantastic recipe! I used venison instead of steak and I added fresh mushroom just because I had them in the refrigerator. I served this dish with mashed potatoes. These is for that hunter who is looking for a great way to cook venison.

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Super easy. Served over rice.

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I have made this recipe about 4 times now since it first aired my whole family loves it. It is even better when served over rice with the sauce.

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I made this with vegetarian "swiss steaks" and it was really, really good. My family, even meat eaters, loved it. I plan to make this a lot.

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Have made this several times and we really like it. The steak is always tender and goes well over rice.

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I've never made swiss steak but my mom always used to. She passed when I was 17 y/o so never had a chance to get her recipe. Paula's version is just as delicious! I followed all directions with these exceptions - I pounded the steaks myself with a metal mallet, I added seasoned salt, pepper and garlic powder in with the flour and dusted liberally. I used a heavy skillet since I don't have a dutch oven. I used frozen peppers (red, green & yellow since that's what I had on hand. The steak was extremely tender and full of flavor. My boyfriend (who'd never had "swiss" steak loved it! Thanks Paula ! Love your shows, recipes and your wonderful personality!

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This is the best Swiss steak ever! I did what other reviewers suggested and added beef boullion mixed in with the can of water. I rubbed the meat with browning sauce, seasoned with Chicago Steak Grind and Grill, then floured and browned over high heat before I added it to the slow cooker. I used UN-TENDERIZED round steak and it was STILL fork tender. Those who complained of tough meat are definitely doing something very wrong! There's no way the meat can come out tough if you just follow the method.

AWESOME PAULA!! Thank you!

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This swiss steak is now one of my family's favorite meals! Even my four year old loves it!! It comes out great each time! I did add one beef bouillion cube to the recipe. We also like to eat the steak over egg noodles. Thanks Paula for another great dish!!~

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This is soooo good. I make it at least twice a month and add mushrooms as well. I love the aroma though out the house while its cooking.. really gets you ready to eat!