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Joined Date: Jun 29, 2010
Reviewed Swiss Steak
"Turned out great. I substituted a huge cast iron skillet in place of the dutch oven and covered it with foil. That made the browning step much easier. Instead of using garlic and oregano I use a can of diced tomatoes that had garlic and oregano already in the mix. I added about a quarter cup of green pepper in the sautee step. My oven cooks pretty fast so it was soft as butta' in about an hour. Looking forward to eating the leftovers tomorrow.