This fork-tender Swiss steak with rich gravy was an often-requested main dish around our house when I was growing up. Mom took pride in preparing scrumptious, hearty meals like this for our family and guests.
-Linda McGinty, Parma, Ohio
“When we go camping, we put frozen steaks in the marinade in a sealed plastic container at the bottom of our cooler. By the second night, they’re thawed, tender and ready to cook.” —Louise Graybiel, Toronto, Ontario
Our taste panel flipped for these mouthwatering steaks, marinated and grilled to perfection! They’re melt-in-your-mouth delicious and sure to become a summer favorite. Don’t let the season go by without trying this recipe.
Anna Davis - Half Way, Missouri
There's enough flavor in these steaks to allow the side dish to be simple. So consider serving them with baked potatoes, rice pilaf or another plain vegetable and salad. The meal has always gone over big when I've fixed it for my husband and friends helping out with his latest home construction project. David and I have a daughter, 3. Her new brother or sister is due any day!
-Elaine Anderson, Aliquippa, Pennsylvania
This is a favorite because I can flour and season the steaks and refrigerate them the night before. The next morning, I put the ingredients in the slow cooker, and the dish is ready when I come home from work.—Sarah Burks, Wathena, Kansas
THIS RECIPE came from a 1950s television program called Kay's Kitchen. I gave it a try, and my family gave it rave reviews.
It makes a colorful entree served with fresh green beans...or try French fries - the sauce is great for dipping!
-Ray Sholes, Butler, Pennsylvania
Meet the Cook: I've enjoyed cooking ever since I was very young. This recipe's one I spotted in a local hospital auxiliary cookbook. When I gave it a try, my husband loved it, and I have had lots of compliments from the guests I've served it to, too.
Our children are 4 and 3. Calvin is a logger, but besides we're seeing what our luck's like in raising thoroughbred horses here on our 160-acre farm.
-Brenda Read, Burns Lake, British Columbia
"No one would guess this elegant entree is a snap to prepare at the last minute," remarks Janis Plourde from Smooth Rock Falls, Ontario. "To save even more prep time, use frozen mixed veggies instead of fresh. Sometimes I substitute chicken, chicken bouillon and curry for the beef, beef bouillon and ginger."
When these flavorful skewered steaks are sizzling on the grill, the aroma makes everyone around stop what they're doing and come to see what's cooking. The tasty marinade is easy to make, and these little steaks are quick to cook and fun to eat.
-Jeri Dobrowski, Beach, North Dakota