Classic Swiss Steak-slow cooker
Submitted by rjtbv
Flour-coated round steak browned and slow cooked with tomato sauce, onions, and green peppers until fork-tender. A hands-off comfort food dinner that simmers all day while you do your thing.
YIELD
4 servingsPREP
15 minCOOK
READY
7 hrsSwiss steak is one of those old-school dinners that turns a tough, cheap cut of beef into something you can cut with a fork.
Round steak gets dredged in seasoned flour and browned in a hot skillet to build a golden crust. Then it goes into the slow cooker with tomato sauce, sliced onions, and green peppers. Hours of low, gentle heat break down all that connective tissue until the meat is melt-in-your-mouth tender.
Set it up in the morning and come home to a house that smells like Sunday dinner at Grandma’s.
Kitchen Tips
- Brown the steaks well before they go in the slow cooker. That seared crust adds flavor and helps thicken the sauce.
- Low and slow for 8 to 12 hours gives the most tender results. The high setting works in a pinch, but the texture isn’t quite the same.
- Serve over egg noodles, mashed potatoes, or rice to soak up that tomato-onion gravy.
Ingredients
Directions
Cut steak into serving portions.
Combine flour, salt, and black pepper in medium-size bowl.
Roll cut steaks in flour mixture, coating both sides.
Melt shortening or butter in a hot skillet.
Brown round steak on both sides, but do not cook.
Add tomato sauce, onion, and green pepper.
Cook low for 6 to 12 hours, or on high for up to 6 hours.
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