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Slow Cooker Swiss Steak

Slow Cooker Swiss Steak

Slow Cooker Swiss Steak is fork-tender, delicious, and ideal for mashed potatoes! Prepare this using the crockpot for something rich, tasty and easy for dinner!

I like that this recipe is meaty, and it is never dry. It is tender and the gravy is tasty, too

Slow Cooker Swiss Steak is ideal for the family! Even picky kids love this dish! And as a home-cook, it is always a plus if a dish impresses them. As a family, we all love this because it is yummy.

I love how we can use tough cuts of meat for this recipe and still get fork-tender results! Tough cuts are usually cheaper. So, if a recipe makes them as if they were cooked at a restaurant, then, it is a winner in my book!

It is best to allot hours for this one. But, don’t be anxious because using the crockpot is hassle-free. You can start preparing it in the morning and check just in time for dinner. The simply challenge is the waiting game! It will smell so good and irresistible as it cooks!

Slow Cooker Swiss Steak

Slow Cooker Swiss Steak

Ingredients

3/4 cup all-purpose flour

1 teaspoon pepper

1/4 teaspoon salt

1 teaspoon garlic powder

1 teaspoon onion powder

6 steaks  (medium-thin, round steaks are great)

2 tablespoons butter

1 cup mushrooms  (sliced)

1 medium onion  (thinly sliced)

1 celery rib  (chopped into ½ inch chunks)

1 can 10-3/4 ounces condensed cream of mushroom soup  (undiluted)

1 cup beef broth

Instructions

First In a large shallow bowl, join flour with black pepper, salt, onion powder, and garlic powder.

Slow Cooker

After, Pat dry the steak with paper towels and dredge steaks in the flour combination.

Then put a large skillet over medium-high heat and add the butter. Once melted, brown the steak on each side.

After Transfer steaks to a 6-qt. Slow cooker. Add the sliced onion, mushrooms, and celery.

Then combine the condensed soup with the beef broth until joint and pour over the steaks.

 Swiss Steak

Then cover and cook on low for 8-9 hours or on high for 5-6 hours, or until the meat is fork-tender.

Finally, serve with mashed potatoes and top with the formed gravy. Garnish with parsley.

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