Swiss Steak Recipe

Had to double the amount of flour and added celery at the end. The dish turned out fantastic - very tender. My wife and I couldn't stop eating until we were completely stuffed.

I made some modifications to the recipe - I coated the steak in chicken fry breading (which turned out great), then placed it in a 9x13 baking dish along with peppers, tomatoes, and onions. I covered it and baked it at 350 degrees for about an hour. The result was incredibly tender!

This dish turned out amazing! I decided to bake it and included a cup of beef broth and a teaspoon of Worcestershire sauce. I will definitely be making this again.

Fantastic recipe! After browning, I transferred it to the slow cooker and included celery and mushrooms, along with extra tomatoes. I also threw in some beef bouillon cubes for added flavor with the water. It cooked on low for 5 1/2 hours and the meat turned out incredibly tender! I will definitely be making this again. It's so simple and absolutely delicious!

I used the ingredients I had available: thinly sliced round steak, one red and one orange bell pepper, sliced onions instead of chopped, 3 tablespoons of shortening and 2 tablespoons of vegetable oil as needed. I browned the sliced meat a few pieces at a time and added 14.5 ounces of fire-roasted tomatoes and 1 tablespoon of Worcestershire sauce. The recipe turned out very good, everyone loved it, and I will definitely make it again. I served it over rice cooked with beef bouillon for extra flavor.

Wonderful recipe! This was my first attempt at making Swiss Steak, and I must say I was a bit nervous about it. After reading through several reviews, I decided to modify the recipe slightly by using more vegetable shortening than called for, and I added various seasonings to the flour without measuring. For a bit of extra kick, I included cayenne pepper since we enjoy spicy flavors. Coating the meat in the seasoned flour mixture and browning it in oil really enhanced the dish. After transferring the meat to a 9x13 casserole dish and adding bell peppers, onions, and celery, I covered it with foil and baked it at 350 degrees for about 1 1/2 hours until the meat was nice and tender. I paired this delicious dish with white buttered rice and mixed vegetables. Absolutely scrumptious!

I loved preparing and savoring this recipe even more! It is absolutely delicious!

This place is truly exceptional.

This recipe has been a family favorite since 1967, when my mother-in-law first made it. It was love at first bite!

I found this recipe to be intriguing, as it offers a unique twist on the traditional Swiss Steak recipe. I decided to customize it to suit my wife's preference for dishes with sauces by incorporating a 14.5oz can of tomatoes and a 10oz can of tomatoes with green chilies. We enjoyed it over white rice, and the end result was absolutely delicious. My wife loved it so much that she has already requested for me to prepare it again.

Wonderful recipe! I tried making Swiss Steak for the first time and was a bit nervous at first. After reading many reviews, I decided to modify the recipe slightly by browning the meat in extra vegetable shortening and using a variety of seasonings (I eyeballed the measurements) mixed with flour in a ziplock bag. For a spicy kick, I added cayenne pepper since we enjoy spicy food. I coated the meat in the seasoned flour, browned it, then transferred it to a 9X13 casserole dish, topped it with bell pepper, onions, and celery. Covered with foil, baked at 350 degrees for around 1 1/2 hours until the meat was tender. I served it with buttered white rice and mixed vegetables. Absolutely delicious!