Mikki's Crockpot Southwestern Swiss Steak
Ready In: 4 hrs 30 mins
Serves: 4
Ingredients
- 1 1⁄2 lbs eye of round roast, sliced into 1/2-inch slicesagainst the grain
- 1 1⁄2 teaspoons meat tenderizer
- 1 cup flour
- 3 tablespoons cooking oil
- 1 (14 1/2ounce) can diced tomatoes and green chilies
- 1 (12 ounce) jar beef gravy
- 2 teaspoons knorr tomato bouillon with chicken flavor
- 2 teaspoons Mexican oregano, crushed
- 2 tablespoons potato starch
- water
Directions
- Spray crock with cooking spray.
- Place flour and meat tenderizer in zip lock bag, close bag and shake to blend. Add one or two steaks to bag at a time and pound with the side of a plate or with a meat hammer until steak is thoroughly coated and about 1.5 times itso original circumference. Remove pounded steaks to a plate and repeat process until all meat has been coated and tenderized.
- Heat oil in large, heavy skillet over medium high heat. Quickly fry steaks until browned on all sides.
- Meanwhile, in the crock pot, mix tomatoes, gravy, boullion and oregano to create a sauce. Place browned steaks in crockpot and ladle some sauce over them.
- Cover and cook on low for 8 hours or on high for 4 hours. Before serving, remove meat to a serving dish and thicken the sauce with potato flour mixed with enough water to form a milky liquid. Stir this into the sauce a bit at a time while stirring until the sauce reaches desired thickness. Potato starch will thicken the sauce much quicker and using less thickener.
- Note: The recipe I mangled to create this dish called for onions and green pepper strips sauteed and added to the sauce. My family does not like the stringy, limp veges that result so I took a different route.
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