This is a great way of cooking casserole steaks so they are soft and tender. Can also be made in a slow cooker after browning the meat.
I loved this. The only thing I did differently was to cook it all in the crock pot and it was delicious! The meat got really tender and the flavor was great. - 28 Jan 2009 (Review from Allrecipes USA and Canada)
All I can say is very easy and delicious. - 29 Nov 2005 (Review from Allrecipes USA and Canada)
I made this dish last night and it was pretty good. Neither my daughter or I had ever had Swiss Steak but it is something that my hubby had once and requested I master (LOL). I made both noodles and mashed potatoes to see which we liked better and they both liked the noodles better but I didn't care either way. Here are the ways I changed it up though, and it worked for us... I deglazed the pan after browning the meat with beef broth and added about 1 cup because my hubby always likes extra "sauce". It was still really skimpy on sauce and I started to worry about the tomato to beef flavor ratio so I added 1 - 15 oz can of tomato sauce. It turned out great and my hubby and DD requested to have it again soon! :o) - 18 Oct 2007 (Review from Allrecipes USA and Canada)