11 Reviews of Traditional Style Swiss Steak

From: Sharlene~W

On Mar 10, 2002

Very good! You didn't specify size of can on the tomatoes or sauce, so I used a 28 oz. can of tomatoes and 15 oz. can of sauce (didn't want to error on the side of not having enough sauce!). I also "kicked it up a notch" with about 1/4 tsp. of cayenne. Mmmmmm! Thanks for another family favorite.

From: KyanaBelle

On Feb 1, 2002

Mmmm, Mmmm, Good! Talk about comfort food. I served this tonight with cornbread, buttered egg noodles and collard greens (bacon fat, butter and all - we ain't scared of no stinkin' cholesterol!) Even the finicky eater loved it. Thanks, Peg!

From: Kim D.

On Jul 23, 2003

Delicious!!! I used 4 tendorized round steaks, so I didn't use the meat tenderizer. I made just a few other small changes. I used only one green pepper and one small white onion. I didn't add salt or pepper, but used about 1/2 teaspoon of garlic salt. I didn't have to use water. The meat turned out so tender! I thought it was even better than my Mom's swiss steak recipe... but don't tell her! I served this with white rice and the whole family gave it a thumbs up! Thanks!

From: LaceyLady

On Feb 9, 2003

One of the better Swiss teak recipes I have tried. I also use a little of beef broth and instant potatoes to give the gravey a richer And thicker broth ( instant potatoes gives soups stews etc. instant thickner instead of flour or cornstarch) and yes of course spice it up with red hot peppers and cayenne!!! Then Enjoy!! Bonnie Lacey

From: ratherbeswimmin'

On Sep 27, 2002

Oh my goodness, this was just divine. I took Sharlene~W's lead and used a 28 oz. can of tomatoes and 15 oz. can tomato sauce. That was just right. Your directions were very precise and thorough. The steak pieces were so tender. The pepper and tomato sauce made this so yummy. A very hearty dish that my family and I really enjoyed. Thanks Peg.

From: Alan Leonetti

On May 10, 2009

I think you meant the steaks should be 1/4 inch thick & not 4 inches thick.... My partner & I were looking for a Swiss Steak recipe that used tomato sauce rather than a brown gravy & we decided to make yours. WOW, are we glad that we did. If we could give this recipe 100 STARS we would. We followed your directions to a "T" & it was FANTASTIC! If anyone changes anything on this recipe, then their elevator doesn't go to the top floor. Peg, I'd like to include you on my personal list if you send me your e-mail address. Mine is AlanLeonetti@q.com

From: Sheri-BDB

On Jan 17, 2003

Excellent tasting,loved it. One of the best swiss steak recipes I've ever tried! I served it along with mashed garlic potatoes and cole slaw and of course hot rolls.

From: Chef #715827

On Mar 3, 2008

This is the taste and texture I've been looking for all my married life (almost 35 years)! I used 1 clove fresh minced garlic instead of powdered; beef broth instead of water; V8 juice instead of crushed tomates (picky eater). Thank you for posting. My search is over.

From: Chef #584930

On Apr 13, 2009

This is a GREAT recipe. I'm sure I will make it many times in the future. Thank you so much.

From: peg_lyn

On Sep 14, 2009

Delicious comfort food. Served with mashed ptoatos as suggested and this was a hit at dinner.