Swissed Steak
- Ready In:
- 4hrs 30mins
- Ingredients:
- 7
- Serves:
-
8
ingredients
- 2 1⁄2 lbs cube steaks
- 1 1⁄2 teaspoons salt
- 1 1⁄2 teaspoons black pepper
- 2 (28 ounce) cans crushed tomatoes
- 2 bell peppers, sliced
- 2 onions, medium-sliced
- 2 celery ribs, diced
directions
- Pour 1 cup of crushed tomatoes into bottom of the crock pot.
- Add 1 TBS celery, 1/4 of an onion, 1/4 of a bell pepper.
- Cut the cube steaks into 8 pieces.
- Sprinkle the salt and pepper over the cube steak.
- Place the cube steak in the crock pot.
- Add the onions and then the bell peppers on top of the meat.
- Pour the remaining crushed tomatoes over the top of the mixture.
- DO NOT STIR.
- Turn the crock pot on high for 6 hours.
- When the tomatoes, peppers, and onions have cooked down it should be done.
- Gently serve several meat portions to each person.
- Serve it on rice.
- Then spoon some of the sauce over the rice and meat.
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Reviews
-
Great Swiss Steak recipe. I made it just as printed except that I substituted a 28 oz can of stewed tomatoes instead of crushed for the top layer and reduced the bell pepper to just one. I cooked mine on low for 10 hours and it was perfect. I removed about 2 cups of the juice and thickened it on the stove with a little cornstarch and water to make the sauce a bit thicker. DH said that it reminded him of galumpkis w/o the cabbage. Everyone had seconds even though we were stuffed. Next time, I might spice it up mexican style with enchilada sauce.
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Tweaks
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Great Swiss Steak recipe. I made it just as printed except that I substituted a 28 oz can of stewed tomatoes instead of crushed for the top layer and reduced the bell pepper to just one. I cooked mine on low for 10 hours and it was perfect. I removed about 2 cups of the juice and thickened it on the stove with a little cornstarch and water to make the sauce a bit thicker. DH said that it reminded him of galumpkis w/o the cabbage. Everyone had seconds even though we were stuffed. Next time, I might spice it up mexican style with enchilada sauce.
RECIPE SUBMITTED BY
Ruth Tisdale
Bakersfield, CA