96 Reviews of Karen's Swiss Steak (Stove Top, Crock Pot or Oven)

From: Lennie

On Jul 24, 2002

Two thumbs up! Did this tonight for dinner, using the stovetop directions, and it was wonderful. I wasn't sure on the amount of flour to use, as the 3 tsp didn't seem like enough — so I used more. I also added a minced clove of fresh garlic, more wine than just a tsp and my tin of tomatoes was 28 oz (which worked fine). This smelled heavenly as it bubbled away, and the meat was very tender. No leftovers! I served it with rice and, while that was good, I think mashed potatoes would have been best. Thanks, Karen, for the recipe — it's a real keeper!

From: Chrissyo

On Aug 15, 2002

We had this last night for dinner. We cooked it in the crockpot and the smell that filled the house was just wonderful. The only changes I made were to substitute salt with extra fresh garlic and onion. I threw in some fresh chopped Italian parsley 30 minutes before serving. I served it on a bed of mashed potatoes, brussell sprouts and parsnips. It was a delicious dish. I certainly will be cooking this again. If I would change anything in this recipe it would be to add about ½ cup of wine or more.

From: princess buttercup

On Jul 2, 2002

My daughter wants to know why there aren't 6 stars for this one! Great recipe. I added green peppers and didn't have the dry mustard..was still awesome..a keeper!

From: enigma535

On Dec 17, 2002

Very versatile recipe. Omit the carrots and celery add a couple tablespoons of soy sauce and bell peppers and you have peppersteak. Very good either way.

From: William (Uncle Bill) Anatooskin

On Nov 17, 2003

Hi Karen; I have never made Swiss Steak in a crockpot before. I always did mine in the oven. Your recipe is fantabulous, superb and also, oh-so-delicious. The sauce or gravy was excellent, and so tasty. Unfortunately, the ratings don't go high enough. I did make some additions as follows: I use 3 times the amount of flour and increased the spices accordingly. Added 1 teaspoon of chili powder, 1 - 10 ounce can of mushroom bits & pieces along with the liquid, and increased the red wine to 1/2 cup. I could not get any beef round steak, so I purchased Beef Sirloin Steak. Did everything else as per your recipe and cooked it for 8 hours. The meat was so tender that you did not have to cut it with a knife, it actually almost fell apart by itself. I served this along with Basmati rice and WOW!! What a keeper this is to cook it in the crockpot. Thanks so much for your ingenious selections of spices and methods of cooking. "Uncle Bill"

From: ChipotleChick

On Jan 3, 2003

I made this by the crockpot instructions, and my oh my was it ever delicious! I added half of a sliced bell pepper and a little extra wine, and served it with mashed potatoes. I messed up and missed the simmer with flour and pan scrapings part, so I mixed 2 tablespoons of flour with 1/2 cup water, and poured it in about 2 hours before it was done. The gravy was still excellent! Thanks for a recipe that I will make for years to come!

From: Dana-MMH

On Jul 25, 2002

Karen, YUMMMMM this was GREAT!! We really enjoyed this. I followed Lennie and used fresh garlic too, I did this in my crockpot and served it with mashed potatoes. DH is still smiling, he loves meat and potatoes. I will try this the other two ways too. THANKS Karen.

From: Chef PotPie

On May 2, 2007

I am a sucker for a versatile recipe, and this one is tops! I did this on the stovetop, using venison. It was great! My Grams taught me to make Swiss Steak and she never used tomatoes. After all these years, I didn't realize until just recently that traditionally this dish is made with tomatoes. So I chose this recipe to try. DH and DD watched me pour in tomatoes and they both frowned. "Oh no!", they said. HA! I guess I showed them! I used a 28-oz. can of whole tomatoes, (less preservatives in the whole ones), and snipped them up a bit with kitchen shears. After reading many of the raving reviews, I opted for 1/2 cup of a good red wine. After the first 45 minutes or so it needed more liquid, so I added a 14 1/2 oz. can of beef broth and continued cooking for 30 minutes, removed the lid of the pan. I read another review on a Swiss Steak recipe about thickening with instant potatoes rather than flour or cornstarch, found that advice interesting, so tried it. I used 1 tablespoon instant potato flakes, and while simmering with the lid off the pan, it made an amazing tomatoey gravy with the veggies, settled on top of mashed potatoes. Now on the matter of versatility...I asked DH and DD if they would like it better if I added the original 16- oz. can of DICED tomatoes, and stirred in some sour cream just before serving? Eyes got big, heads nodding!

From: teresa

On May 18, 2002

this was so delicious the kids loved it matter of fact as iam typing this and they are saying yeah mom you ate what was left over and didnt leave us any...oh well shows you how much we liked it...thanks

From: Barb Gertz

On Aug 23, 2002

Very Good, though next I will use less pepper just a little to hot. I did use a couple of cloves of Garlic & 1/4 cup of red wine. my Husband loved it except for to much pepper, Will definitly be making this again.