This is an incredibly delicious steak recipe, with meat so tender that it can be cut with a fork and a rich, flavourful sauce. It’s also quick and easy to prepare (only around 10 minutes of preparation time required ) and because it cooks in the crock pot, you can do the work in advance and relax at dinner time. It provides 2 hearty servings (if you’re really hungry), 3 medium servings, or 4 smaller servings. This recipe can be doubled for dinner parties. I’ll try to get a photo up soon.
Swiss Steak Ingredients
- 1/3 cup all-purpose flour
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 1 tablespoon butter
- 1 to 1+1/2 pounds boneless steak (top round, sirloin, etc.)
- 2 cups cream of mushroom soup (if using a condensed version, dilute it according to the directions on the can)
- 1 onion, chopped
- 5 cloves garlic, chopped (we tend to use plenty of garlic in our recipes both for the flavor and the health benefits; if you’re not a garlic fan, you can reduce this ingredient down to 1 clove)
- 1 teaspoon Better Than Bouillon concentrated beef paste OR 1 teaspoon beef bouillon granules
Swiss Steak Directions
Cut the meat into the number of servings you prefer. Trim off any thick layers of fat from the outside of each piece.
Mix the salt, pepper, and flour in a shallow bowl and dredge the meat pieces in this mixture until evenly coated.
Fry the steak briefly in the butter, just until the outsides are browned. Remove and add to the slow cooker.
Mix the soup, onion, garlic, and bouillon together and pour this mixture over the steak pieces in the slow cooker.
Cook on high for 4-6 hours or low for 8-9 hours.
This recipe includes plenty of delicious sauce. For a hearty meal, provide some fresh-baked bread or biscuits to soak up the extra sauce, or drizzle it over roasted potatoes. For a healthier/less calorific meal, steam some asparagus and broccoli until crisp-tender and drizzle the sauce over these vegetables.
- Use good quality cream of mushroom soup and bouillon. The overall flavor of the sauce depends on the quality of the soup stock.
- Some soup and bouillon products are very salty. If you don’t want too much salt due to flavor or health concerns, use low-sodium products.
For more recipes, visit the main Recipes page.