Let me just say this is the only way to make Swiss Steak. I have tried many recipes and always come back to this method. Works great in the crockpot too but brown the steaks and onions first. Went to make this once and found I had no onion. Used a can of French onion soup on place of one cup beef broth and it turned out great.
Very good comfort food!
This was so good....reminded me of what my Mom cooked when I was little. Thanks:)
Just wanted to make a comment in response to your recipe "Note" - To my family (growing up) this would definitely be "Salisbury" Steak as well.... Because my mom was a tomato lover, we also often had (what she referred to) as "Swiss" Steak - which was very similar, but covered in a sauce with big pieces of tomatoes & onions..... Recipe looks yummy no matter what you call it - can't wait to try it.... Be back soon with an actual review =)
This was good and easy to make. I cut my steak up into strips. I cooked the onions and garlic first and then added the steak. I then added 1/4 cup of flour to the mixture plus the salt and pepper. I then added the beef broth and let it simmer on the stove for over an hour. It was good and tender. Hubby said he thinks he would have liked mushrooms with it.
This is a great recipe, loved how tender the steak was. I did have a problem with the gravy not be thick at all, I had to go back and add cornstarch to thicken it to gravy consistency. Next time I'll add less liquid than it calls for. Thanks for posting!
Easy meal with great flavors. Served with noodles.
Yum. I did not have 2 hours to bake this in the oven and since I had tenderized round steak from the store, I did it on the stove. I let it simmer for 30 minutes covered and then uncovered for another 15 minutes to thicken the gravy. It was fork tender and so good. Next time, I plan to add mushrooms which should send it over the top!
This was very good and the steak gets so tender it cuts easily with your fork. I made half the recipe, ate one helping myself and my husband ate the rest! I guess I had better not make it too often.
This had good flavor and the meat was moist and tender. I did brown the floured meat well, but the coating still seemed a bit gummy to me - though DH had two helpings. I'll make this again, maybe adding some tomato paste to the sauce. Thanks for a useful recipe, goddess!