Oven Swiss Steak
Total TimePrep: 30 min. Bake: 1-1/4 hours
Very good recipe! The kids and hubby at it all, no leftovers. Two things I will change next time: no tomatoes, or will reduce them a little. We didn't think it added anything. And, season the meat before searing.
My mom and dad made that. YUMMY. Will make it myself.
these was extremely good! My husband and I loved it. My only differences were I cooked on top of stove, I used italian diced tomatoes and I was out of tarragon and used rosemary. Will definitely make again
To Jane in Florida: I've not tried this yet, but I suggest substituting dried thyme for the tarragon or dried rosemary. Put a teaspoon of either in the palm of one hand, and crush the little twiggy bits with the fingers of the other hand. It releases more of the flavor. Both thyme and rosemary are very pungent so err on the side of caution, i.e., start with the smaller amount given in the recipe. P.S.: I'd also add a good pinch of sugar to the canned tomatoes. It cuts the acidity so you get a more "velvety" taste when you add the cream.
I have made this in the past, but remember using tomato soup, not diced, no bacon and no tarragon. I live in Florida and have never used tarragon, haven't been able to find it here either fresh or dried. This was simmered on the stovetop, not in the oven. What substitute can be used for the tarragon? Kind of similar to the dish made with ground beef and gravy.
OK but probably won't repeat.
I have never made Swiss Steak because I didn't like my mom's version and dreaded when she made it when I was growing up. So I was delighted and surprised at how yummy this recipe is. Everyone really enjoyed it.
Loved it!! Not pricey to make but lots of flavor and the dish felt rich.
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