Slow cooked Swiss Steak is a comfort dish. I also love to make this for friends who have had surgery or a new baby. It has a few steps to get it into the crock-pot, but it is worth the effort and the meat is tender and just falls apart. The flavors are good. I like to serve mine with garlic seasoned rice and green beans.
Slow Cooked Swiss Steak
- 3/4 cup flour
- 1 tsp pepper
- 1/2 tsp salt
- 2 1/2 lbs thinly sliced round steak
- 2 Tbsp butter
- 2 Tbsp canola oil
- 1 (12.5 oz) can cream of Mushroom soup
- 1 1/3 cup water
- 1 1/2 cups thinly sliced celery
- 3/4 cup diced onion
- 2 garlic cloves chopped
- 1 Tbsp beef bouillion granules
In a shallow bowl, combine flour, pepper and salt.
Dredge the slices of beef in the flour mixture.
Preheat a skillet to medium high heat and add the oil and butter. Pan fry each piece of beef in the butter mixture, about 2 minutes on each side and put in the crock-pot.
Combine the remaining ingredients in a large bowl and pour the mixture over the browned steak. Turn the crock pot on to low, cover and cook for 8-9 hours.
For the garlic seasoned rice: I bring 2 cups of water to a boil. Add 1 Tbsp garlic seasoning, 1 tsp butter, 1 tsp salt. Add one cup of Jasmine rice. Bring to a boil again. Stir. Reduce heat to low. Cover and cook for 15 minutes. Then turn off heat and let sit another 15 minutes.