8 Reviews

Loved the method for cooking the Swiss Steak this way!! I made this, in a scaled back version, for DH and myself. After browning and flipping the steak pieces, I added the veggies into the pan to get a jump on the cooking and give it a little browning. I then followed as written. The only thing I changed was to cut back on the amount of green pepper, as DH isn't a big fan of that veggie. I served this over mashed potatoes. This is very similar to our family's Swiss Steak recipe, except it was too tangy for DH's tastes with the Worcestershire sauce/green pepper, but he is very picky. Thanks for sharing the recipe and I will be switching to cooking it in the oven after browning the meats rather then the stove top method we normally do.

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diner524 March 07, 2016

Very tender and flavorful!!! Barely any leftovers!!! Made for PRMR!

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nochlo February 09, 2014

I was using the oven for another recipe tonight, so this recipe shared the oven. I sampled it when I took it out of the oven and of course it is delicious. Tomorrow night I'll reheat it and serve it over rice. We love our swiss steak over rice. Best of 2011 Cookbook Official Game

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Charlotte J January 31, 2012

This recipe delivers exactly what it promises, tender meat. I used half of a blade steak that I froze after finding the first half to be almost completely inedible because it was so tough (and that piece had a long slow cooking). This was so tender that my salad fork was all that was needed, no knives required. I did skip the ketchup because I didn't want to add any sweetness to an other wise great recipe. Everything came out delicious and this will certainly have repeat performances here. :D

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Annacia November 01, 2011

Very tasty and very easy to make. Since there was canned tomatoes and a whole can of tomato sauce, I wasn't sure if the ketchup was really necessary. So I left out the ketchup, and the end result was so tasty that I would probably do it again. The vegetables roasted to a wonderful soft texture, and the beef was tender and flavorful. Thanks breezermom. Another keeper!

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NorthwestGal August 28, 2009

I made this for the first time tonight. I just knew by the ingredients that it was going to be good. I cooked it a little longer .. about 3 hours. Did not change anything else about the recipe. Thank you breezer

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linnylouise January 11, 2009

Delish. I had a small piece of flank steak, so made half, tossed in some tatters and skipped the ketchup. Turned out great. Made for everyday's a holiday. Good one breezer.

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BakinBaby December 22, 2008

Made for Holiday Tag. I cut the steak into thick strips instead of leaving it whole.I loved the veggies and the addition of horseradish...it gave the sauce that lil extra *ZING*!

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Lorrie in Montreal December 18, 2008
Baked Swiss Steak