Swiss steak has been around for a long time. It was one of the first meals I cooked for my husband, and is still one of his favorites. I have enjoyed "tweaking" the old recipe now and then. Today, I added the Golden Mushroom Soup and dry Italian Dressing. Delicious!
The best thing about this recipe is being able to cook it in the crock pot! It's so much easier than doing it on the stove top and constantly having to watch and turn it, so it wouldn't burn or stick to the pan. There's no danger of that anymore!
Many serve it over egg noodles, but I love to serve mine with mashed potatoes, smothered in the gravy, a veggie and, of course...warm, fresh bread! This was our Sunday dinner today. Make it yours next Sunday!
1/4 c. flour
1/2 tsp. salt
1/4 tsp. black pepper
2-2 1/2 lb. top round, bottom round or sirloin tip
2 Tbsp. olive oil
1 (10 3/4 oz.) can Golden Mushroom Soup
1 (14.5 oz.) can whole tomatoes, with liquid (mash with a fork)
Dash of Worcestershire Sauce
2 cloves garlic, minced
1/2 c. minced onion
1/4 c. minced green pepper
1/2 packet of Wishbone Italian Dressing (dry)
1/2 tsp. salt
1/8 tsp. black pepper
In a plastic bag, combine the flour, salt and pepper. Place meat into bag, close up, and shake to cover both sides. Pound flour into the meat through the bag (it's much less messy this way).
Pour oil into a large skillet & heat, brown meat on both sides over medium heat. About 5 minutes on each side. Place browned meat into the slow cooker.
Add the rest of the ingredients, and simmer for just a minute to absorb the juices left in the pan. Pour it over the meat, and cover your slow cooker.
Set the timer on high for 4-4 1/2 hours, or low for 8-10 hours. Now walk away and enjoy the day!
It's done when you can just separate it with a fork. Yes, it will be that tender.
"Let God's promises shine on your problems" - Corrie Ten Boom