Prep 20 mins
Cook 7 hrs
After reading several recipes for traditional Swiss Steak, I made up this version from things I had on hand. DH really liked it and said it was "a keeper".
- 1 1⁄2 lbs beef eye round, sliced to half inch thickness
- 1 1⁄2 cups flour
- 3 tablespoons olive oil
- 1 medium onion, sliced
- 1 (14 ounce) can Mexican-style diced tomatoes
- 1 (10 ounce) jar beef gravy
- 1 teaspoon seasoning salt (to taste)
- 2 teaspoons tomato bouillon
- 2 teaspoons Mexican oregano, crushed
- 1 garlic clove, crushed
- 2 teaspoons potato starch (for thickening)
- 1. Mix flour with seasoning salt to your taste, then dredge steaks in flour and pound with meat hammer or edge of plate to incorporate flour into steaks.
- 2. Heat olive oil in heavy skillet and brown the steaks to seal in juices.
- 3. Place sliced onion in bottom of 5-6 qt slow cooker.
- 4. Place browned steaks over the onions.
- 5. Mix together remaining ingredients, EXCEPT potato starch flour, and pour the mixture over the meat.
- 6. Cook on low heat for 7-8 hours or until meat is fork tender.
- 7. Remove meat from slow cooker and set aside.
- 8. Mix potato starch flour with about 1/4 cup water then slowly stir into the liquids in the slow cooker until thickened. Return meat to cooker to keep warm.
- 9. I served this with with gravy poured over rice.
Made this for dinner and loved that it went together so easy and was able to throw it in the crock-pot and forget it until it was done. The house smelled wonderful as it cooked. Served over steamed rice. I followed the recipe exactly with the minor exception of adding mushrooms at DH's request. Enjoyed the ease, clear directions and taste - a true comfort dish. Made for PAC Spring 2010